00:00:01,800 this is Barry's make Counting
00:00:03,600 Count video series
00:00:05,033 where we show you how you can use our
00:00:06,500 down to the serving approach
00:00:07,633 to bar inventory
00:00:08,700 to increase your bar's profits by 30% on average
00:00:12,066 in this video we're gonna show you how you can
00:00:14,433 monitor and manage your losses and shrinkage
00:00:16,666 by precisely measuring wholesale losses
00:00:20,000 so here is a completed cycle
00:00:21,500 that was done over two weeks for a neighborhood bar
00:00:24,166 and
00:00:24,366 they actually accounted for 83.8% of what they poured
00:00:27,466 meaning they're missing 16%
00:00:29,833 in terms of number of servings
00:00:31,000 they're missing 1,571 servings
00:00:35,133 if we switch over here to the financial side of things
00:00:38,200 we can see those 15 missing servings are costing them
00:00:41,833 fifteen hundred and sixty four dollars
00:00:44,500 one way of looking at that is to say that
00:00:46,266 given that their achievable cost
00:00:47,666 or what their left cost should be is 20%
00:00:50,833 if those losses were turned into retail sales
00:00:53,033 that would be a 5 x and we'd be gained 7,000
00:00:56,400 more than $7,500 in sales
00:00:59,233 so that's the overall picture
00:01:00,866 if we look at the category side of things
00:01:02,466 we can see the biggest losses
00:01:04,400 in terms of dollars is $600
00:01:06,200 missing at cost from liquor
00:01:09,600 and we can see here that Salsa
00:01:12,233 Hornitos is one of the top losses
00:01:13,766 we're missing six bottles
00:01:15,000 hundred and thirty seven servings
00:01:16,166 and a similar picture during the last cycle
00:01:19,266 um the liquor cost
00:01:20,000 in consequence
00:01:20,633 is five percentage points higher than it should be
00:01:23,866 and then finally we're gonna look here
00:01:25,200 at the loss and accountability report
00:01:26,833 so we look at the overall numbers
00:01:28,900 see a trend over time
00:01:30,800 one of the nice things about the reports is
00:01:32,433 we can sort the reports by any metric
00:01:36,566 so by clicking here
00:01:37,500 we've got a list now of the top losses
00:01:40,200 and there's that Sauza Hornitos
00:01:41,633 those
00:01:42,100 hundred and thirteen dollars worth of Sauza Hornitos
00:01:44,566 missing in a two week period
00:01:46,066 what we find is if we can concentrate and discuss
00:01:48,766 on the top handful of losses
00:01:50,100 maybe three to four items
00:01:51,866 discuss them with bartenders
00:01:53,600 it brings awareness to it
00:01:55,100 um helps us discover what the cause of those losses are
00:01:58,500 um and in doing so we can cut down our losses
00:02:01,366 uh decrease our liquor cost and increase our profits
00:02:03,666 so that's how we use
00:02:04,866 precise measuring of wholesale losses
00:02:07,200 to manage shrinkage and increase profitability
00:02:09,966 thanks for watching00:00:01,800 this is Barry's make Counting
00:00:03,600 Count video series
00:00:05,033 where we show you how you can use our
00:00:06,500 down to the serving approach
00:00:07,633 to bar inventory
00:00:08,700 to increase your bar's profits by 30% on average
00:00:12,066 in this video we're gonna show you how you can
00:00:14,433 monitor and manage your losses and shrinkage
00:00:16,666 by precisely measuring wholesale losses
00:00:20,000 so here is a completed cycle
00:00:21,500 that was done over two weeks for a neighborhood bar
00:00:24,166 and
00:00:24,366 they actually accounted for 83.8% of what they poured
00:00:27,466 meaning they're missing 16%
00:00:29,833 in terms of number of servings
00:00:31,000 they're missing 1,571 servings
00:00:35,133 if we switch over here to the financial side of things
00:00:38,200 we can see those 15 missing servings are costing them
00:00:41,833 fifteen hundred and sixty four dollars
00:00:44,500 one way of looking at that is to say that
00:00:46,266 given that their achievable cost
00:00:47,666 or what their left cost should be is 20%
00:00:50,833 if those losses were turned into retail sales
00:00:53,033 that would be a 5 x and we'd be gained 7,000
00:00:56,400 more than $7,500 in sales
00:00:59,233 so that's the overall picture
00:01:00,866 if we look at the category side of things
00:01:02,466 we can see the biggest losses
00:01:04,400 in terms of dollars is $600
00:01:06,200 missing at cost from liquor
00:01:09,600 and we can see here that Salsa
00:01:12,233 Hornitos is one of the top losses
00:01:13,766 we're missing six bottles
00:01:15,000 hundred and thirty seven servings
00:01:16,166 and a similar picture during the last cycle
00:01:19,266 um the liquor cost
00:01:20,000 in consequence
00:01:20,633 is five percentage points higher than it should be
00:01:23,866 and then finally we're gonna look here
00:01:25,200 at the loss and accountability report
00:01:26,833 so we look at the overall numbers
00:01:28,900 see a trend over time
00:01:30,800 one of the nice things about the reports is
00:01:32,433 we can sort the reports by any metric
00:01:36,566 so by clicking here
00:01:37,500 we've got a list now of the top losses
00:01:40,200 and there's that Sauza Hornitos
00:01:41,633 those
00:01:42,100 hundred and thirteen dollars worth of Sauza Hornitos
00:01:44,566 missing in a two week period
00:01:46,066 what we find is if we can concentrate and discuss
00:01:48,766 on the top handful of losses
00:01:50,100 maybe three to four items
00:01:51,866 discuss them with bartenders
00:01:53,600 it brings awareness to it
00:01:55,100 um helps us discover what the cause of those losses are
00:01:58,500 um and in doing so we can cut down our losses
00:02:01,366 uh decrease our liquor cost and increase our profits
00:02:03,666 so that's how we use
00:02:04,866 precise measuring of wholesale losses
00:02:07,200 to manage shrinkage and increase profitability
00:02:09,966 thanks for watching
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