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Why are bar owners losing so much money? There are many seemingly transparent

ways, but bartender over-pours account for significant bar financial losses!

Coming up!

Hey, Rick Uzubell again from Cabaret Design Group,

where I share my personal ideas and tips on bar design,

draught beer system design and product reviews.

Later in this video I'll give you 'Today's Takeaway'.

If you're new here, please consider subscribing and

check-out the show notes and links in the

'YouTube Description' below.

Now let's jump into the show!

The story about bars losing money certainly

isn't a new one, but many people wouldn't believe just how much. As I mentioned

before, bar and restaurant owners are losing 20 percent of their inventory, as

reported by Chuck Deibel of BevInco Bar Services, in his 2014 'Sales Tax

Audit Brief' to the state of Ohio. The problem of shrinkage prevails in every

market and every bar can lose money unless solid management is diligently

administered. Shrinkage can occur in several ways. Of course, theft accounts

for a part of this, but over-pouring contributes significantly.

Most people will recognize this photo as that of a standard shot glass. Many may be unaware

that the standard shot glass in the U.S. is commonly available in three sizes: 1 oz.,

1.25 oz., and one and 1.50 oz.

The painted line is known as the 'Pour Line'.

Most people are unaware that filling to the bottom of the

Pour Line is the correct method -- not the top. More shocking is that most people don't

know that the thickness of the line represents one-eighth ounce of liquor,

so if you pour 27 1.25 oz. shots per bottle

at an average profit of US$3.50 and you're pouring

to the top of the line, you're losing $12 per bottle.

If you sell 12 bottles of liquor each day

and your bar is open 310 days a year, you'd be losing

nearly $45,000 a year! If you allow your bartenders

to 'free-pour', then you're most likely over-pouring by

1/4 ounce or more, which means that you would be losing nearly US$90,000 dollars of

profit each year, and this doesn't even factor for theft!

By now you may be wondering how you could

cut your losses. First, don't allow free-pouring, but to

really gain control of your bar losses and make far greater profits, bar owners

need to invest in either a professional liquor inventory

service, such as that provided by Sculpture

Hospitality, you'll be able to reduce your overall

shrinkage to 2-3 percent, across the board. You can also

invest in metered pouring equipment, such as that offered by 'Easybar' or 'Berg' and these also

offer inventory software. I covered all of this in my blog and the posts are

listed at the end of this article. Bartenders sometimes

over-pour so they can receive larger tips,

but this is flawed logic, as the patron will end-up

drinking less and leaving earlier than planned.

In the words of Jon Taffer, of 'Bar Rescue' fame, 'Drink consistency is of the utmost

importance for a successful bar.' In my opinion, consistency cannot be maintained

without controls. See you next time!

For more infomation >> Bar Restaurant Management Tips - The Cost of Bartender Over-Pours - Duration: 3:51.

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Restaurant Mogul Back On Stand At Mangano Trial - Duration: 2:06.

For more infomation >> Restaurant Mogul Back On Stand At Mangano Trial - Duration: 2:06.

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2 shot at Harold's Restaurant in Gaffney, suspect ID'd - Duration: 1:58.

For more infomation >> 2 shot at Harold's Restaurant in Gaffney, suspect ID'd - Duration: 1:58.

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The Worst Restaurant Experience (NOT GOING BACK) - Duration: 4:52.

okay I really I need a haircut I can't I can't keep doing this how's it going

everybody should boy brown status you ever went to a restaurant where you know

you order something everything goes smooth you get the food that you ordered

the whole night is just splendid right that is what you expect when you go out

so it was my friend's birthday you know when she wanted to go to a restaurant so

we're like okay you know what let's do it you know it's her birthday we'll do

what she wants here is the situation you see one brown

guy and two black girls walking in to a restaurant now I don't know if this was

intended but as soon as we walked in I'm guessing it was like Korean music or

something we saw that music change to hip-hop they like anticipated that they

knew we were coming you know they started bumping like Snoop

Dogg and you know all these like like big hip-hop artists it was weird and we

were talking about it we're like yo this can't be like you know a coincidence

like they clearly turned that music on cuz we walked it all right it took us

almost an hour to find a seat we receive a text message on our phone saying that

our seat is available so we go we notice that everybody else who got seated got

chopsticks it was a pretty standard thing like everybody got chopsticks it

doesn't matter what you ordered an anticipation that you ordered something

that required chopsticks but what did we get

we got forks and knives I don't know if these guys were like stereotyping or

something but I mean yo my friends actually know how to use a chopstick I

don't know how to even hold a chopstick Ari I cannot use chopsticks fYI that's

something that I intend to learn maybe in the near future

so anyways alright we're like fine let's go we sit down right we get seated we're

ready we're like you know whatever we're not gonna let the change of music and

them giving us different utensils change our mood and affect us from having fun

not happen the waitress comes to us and she asks us for our order and we're like

okay fine we ordered my friend ordered noodles the other person order rice and

check in and I ordered chicken noodles and rice right you know cuz you're I

like to eat and this is what happens I'm miss like this this is not what I

ordered I mean maybe you mistake my order for somebody

else's I mean she said no no it's yours it's it's for you you ordered this right

no I did it huh this is no I hear you ordered this no no you ordered it no no

it's no no you ordered this seriously as ask your friends did he not order this

you guys were here listening with did he notice on the menu good and so now my

friends are like the you know in an awkward situation and because I did not

order what she gave me I didn't even know that what she gave me existed on

the menu the menu has a lot of items I didn't check all of them oh I just saw

the first thing that intrigued me and I ordered it we got into an argument and

then she had her supervisor come in why did this situation have to lead up to a

supervisor I mean it's just like what the hell right and so supervisor comes

in and she's like hi how are you doing so um you you ordered this this is the

boneless fried chicken right this is the boneless fried chicken this is not a

mistake we you know I mean if it was a mistake we would own up to it but this

is okay what do you mean it's not bonus why is my chicken green seriously what

the hell happened to that chicken did that chicken get fed extra chemicals or

something because I don't know what the hell that is

and you said boneless I see three bones sticking out of chicken wings so you

guys are lying to me and it's not even the right color which leads me to

believe are you guys food coloring your chicken like what's going on here you

know I don't even know I mean things just got heated so fast it was awkward

cuz you know it was my friend's birthday and we just did not expect this to

happen then she hands me back to the menu and she's like look read at the top

okay so this is the actual menu seriously it says this image may differ

from reality what cuff does that even mean it doesn't

matter what you get I understand that everything doesn't look like the image

100% I understand that right why the heck is my chicken green tell me I

ordered something else but I was like sort of scared cuz I'm like okay yo like

you know they're probably giving me like trashy service now

I'm one of those customers that gave them a hard time so yes that was my

story you know in the moment it wasn't it wasn't really that funny but now we

kind of laugh about it and you know so it's a good time that being said if

you're new to this channel hit that subscribe button what are you doing and

you should know I release videos every week and I don't plan on skipping one

it's your boy Brown status I'll catch you on the next one peace

For more infomation >> The Worst Restaurant Experience (NOT GOING BACK) - Duration: 4:52.

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Intermediate III Ch15Q5 | At January 1, 2018, Café Med leased restaurant equipment - Duration: 9:50.

what's going on guys john bradshaw here we're doing chapter 15 homework question

5 I'll just get started on

At January 1, 2018, Café Med leased restaurant equipment from Crescent Corporation under a nine-year lease agreement. The lease agreement specifies annual payments of $25,000 beginning January 1, 2018, the beginning of the lease, and at each December 31 thereafter through 2025. The equipment was acquired recently by Crescent at a cost of $180,000 (its fair value) and was expected to have a useful life of 13 years with no salvage value at the end of its life. (Because the lease term is only 9 years, the asset does have an expected residual value at the end of the lease term of $50,995.) Crescent seeks a 10% return on its lease investments. By this arrangement, the lease is deemed to be an operating lease.

first year number two what will the balance be in the balance sheet accounts

related to the lease at the end of the first year for cafe Med ignore taxes so

real quick just looking at this at the beginning at the so question one what

will the effect of the lease on cafe meds earnings of for the first year for

the first year it looks like they're pursuing now 25k on this lease so we can

see a decrease of twenty five thousand dollars on this one

now these payable at the beginning of the year at the end of the year right so

first we have to find the value of this lease so for paying twenty five thousand

dollars on an annual basis for nine years and we're looking for ten percent

because you pay at the beginning we're looking for a present value of the

annuity due so pay twenty five K January first the beginning of the lease nine

years ten percent we're gonna look at the present value of the annuity do

table Scarah locale key our calculator looking

for I believe it was right nine percent nine years I'm sorry ten percent so

again we get our Kalki and we'll look for ten percent right here and put the

edge of my calculator there kind of line it up nine years ten percents over the

number we're using is six point three three four nine three dozen right here

I'd you my calc corner of my calculator I'm gonna take that number and multiply

it by the payments which is twenty five thousand dollars so this is the value of

the lease so real quick I'm going to go ahead and hang on

so real quick I'm gonna take a snipping tool I'm going to snip this real quick

so we can kind of see it better and I'm gonna go on and write this down 1:58

three seven three I put it right here so it's gonna be the present value is 158

three seven three look at that beautiful and writing crap sorry guys I'm kind of

uh you know OCD I'm not sure anyway 158 three seven three is the present value

now then we have we did a payment of twenty five thousand so we can subtract

twenty five thousand I'm just gonna put 25k you can understand that is twenty

five thousand what we're looking for is lease payable at the end of the year

right these payable balance at the end of the year so I have one hundred fifty

eight and we paid twenty-five thousand so we have 133,000 373 and then we're

looking for a 10% my mom this is how much is gonna be for the interest right

so then we subtract 25,000 and then this is also how much we're going to be

paying on towards the lease 11:6 62.67 5 / 11 663 so it's going to go here

subtract the 11.66 3000 right cuz I put the decimal 11,000 633 so we're gonna go

ahead and and I kind of put these together 25,000 so the total amount that

we're doing on this lease is thirty six thousand six hundred sixty-two and then

we're going to add that because it says negative we're going to take this away

from the principle which is 158 373 and this is gonna be the lease balance

payable balance at the end of the year 121 710 so let's go ahead and go back to

here these paper was 121 710 and just to verify let's go over this real quick so

we took the we found the present value of the lease by taking the payments

multiplying it by the present value of annuity do tables 9 years 10 percent and

that gave us the present value we subtracted the payment and then we also

subtracted the we found $25,000 minus the interest which was 10 percent of of

them of the difference it's hard to explain so

we have 158 373 right - $25,000 so this is how much we have during the year but

then on December 31st we also do a payment of 25 k but only but part of it

is interest and the other part is not so here is what we have right now times 10%

right so this is how much is going to be

interest and the rest of the 25 K is actually gonna be if you follow me did

you get that so it's gonna be 25 K times 10% times 10% it's gonna be the December

payment right this is we're gonna be for December 31st because you pay it twice

so 25 K times 10% and that's gonna be the interest which is going to be this

amount but you pain 25 K so the difference between 25,000 and 13,000 is

where we got this 11 663 and that's going to be the total for the year so

and that's this payment the 10% is going to the corporation and the rest of this

the remainder of the 1166 3000 is going towards the principal so it's the

$25,000 they paid at the beginning and the 11 663 that you pay on December 31st

yeah right here if you can see this at the end of December 31st so on the

December 31st you're gonna add this amount so at the end of the year you're

paying 25 k + 11 663 if that makes sense if it doesn't leave a comment I'll try

to be more specific this is kind of confusing for me so anyway you subtract

the present value and these two amounts and you get this right here 21 7 10 next

the right of use this one it's gonna be just the present value right let me get

my this right here it's gonna be the present value of 158 373 and you're just

going to subtract the 11,000 663 so you take your present value minus the

interest at the end of the year and that's going to be your right of use for

the asset and let's go ahead and put that right here which is going to be

fourteen thousand one hundred forty six thousand seven ten one forty six seven

ten and of course it's always check to work ladies and gentlemen let's see how

we did answer is complete and correct hi damn baby this was a tough one it's a

little confusing I know if you have any questions guys leave a comment if this

helped you out at all leave a like subscribe to this channel show me some

love I'll try to help you out as best as I can if you want to clarify for me in

the comments maybe something I missed or something I didn't explain very well

please feel free to do that for me in the comments I appreciate it we're all

helping each other out here we're all trying to get through school so yeah

thanks for watching and I'll see you guys on question six in the next video

For more infomation >> Intermediate III Ch15Q5 | At January 1, 2018, Café Med leased restaurant equipment - Duration: 9:50.

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Defunct Rex restaurant to reimburse gift card holders; new owner emerges - Duration: 0:40.

For more infomation >> Defunct Rex restaurant to reimburse gift card holders; new owner emerges - Duration: 0:40.

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Versace Dominican Restaurant - Duration: 0:44.

For more infomation >> Versace Dominican Restaurant - Duration: 0:44.

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Les allergies alimentaires au restaurant - Duration: 1:40.

For more infomation >> Les allergies alimentaires au restaurant - Duration: 1:40.

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Sustainable Burrito and Taco Restaurant Opens in The Village - Duration: 2:39.

For more infomation >> Sustainable Burrito and Taco Restaurant Opens in The Village - Duration: 2:39.

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Persimmons Waterside Restaurant - Duration: 4:41.

- [Narrator] Persimmons is located directly

on the Noose River with a dock access

for customers arriving by boat

but the menu isn't built primarily around seafood

as some might expect.

- We focus on ingredients,

we focus on what we can find local,

what our farmers have, what our ranchers have,

what our fish mongers have.

It's purely ingredient driven food.

We try and treat it with respect,

have some fun with it.

I don't necessarily want everything to be familiar,

just because I like to enjoy what we do

and we like to have fun.

- [Narrator] The offerings are fun

and a little bit quirky.

For example, the fried green tomato and pimento cheese

beggar's purses are some of the most imaginative

sharing appetizers I've ever encountered.

Filo dough encases the pimento cheese filling

served alongside local arugula, crispy country ham

and roasted tomato shallot vinaigrette.

- Mm, mm mm mm.

Crispy and lusciously rich at the same time.

So if you come in as a couple,

you can get a couple of the beggar's purses

filled with pimento cheese

and then dig in and share the fried green tomato,

the country ham, the roasted tomato and so forth.

I'm impressed.

- [Narrator] Another sharable appetizer

you don't want to miss, the crispy brussels sprouts

with velvety chunks of pork belly from Nooherooka Farms,

Goat Lady Providence cheese

and an incredible balsamic and bourbon honey sauce.

Sea and land, North Carolina tuna and beef tartar.

This tuna has sort of a chili, peppery South African

peri-peri sauce kind of a treatment.

We have a local quail egg on top of

the Harris Robinette Ranch grass fed beef,

got some rye toast, got some micro greens,

got a little savory flan here.

This is...

I just don't even know where to start.

I'm gonna start with the tuna.

Mm.

Oh my goodness that's good.

Now how lucky am I to be able to get a quail egg

with this beautiful beef?

Naturally, that has a whole different feel

on the palate.

Beef is just silky,

flavorful but very, very delicate.

Wow.

Now this, as I say, is a flan.

It's almost like the filling for a quiche.

Kind of savory but a little tiny bit on the sweet side.

That's such a good pillow for that spicy tuna too.

That just balances that.

- [Narrator] North Carolina mountain trout

from Rainbow Trout Farms is served with almonds,

french beans, a wonderful and unique sugar beet risotto

and a lemon brown butter reduction.

And talk about a gorgeous and well pedigreed club sandwich.

Persimmons orders a couple of whole pigs every month

from Nooherooka Farms and the ham and the bacon

for this sandwich are made from those

while the turkey is roasted in house.

This is a hefty handful and it's fantastic.

And more or less just for bragging rights

and a little extra swagger, they like to make their own

house pub chips.

Unbelievably large, luscious diverse scallops

and shrimp served with fettuccine and you'll see

the fettuccine noodles and the shrimp

get kind of a green color from a lemon and herb

infused olive oil.

Lots of fun food choices, great location

and on a pretty day, enjoying the river breeze

on the deck.

Persimmons is a great bet.

For North Carolina Weekend, I'm Bob Garner.

- [Deborah] Persimmons Waterfront Restaurant

is located at 100 Pollock Street in New Bern

and they're open for lunch and dinner seven days a week.

For more information give them a call at 252-514-0033

or find them online at persimmonsrestaurant.net.