Auto news on Youtube Mar 27 2018

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.

-------------------------------------------

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.

-------------------------------------------

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.

-------------------------------------------

Spend More Time With Your Guests, Not Training on Your Restaurant POS - Duration: 1:37.

I've been with Breadcrumb POS since we opened the store coming up for three years ago.

We don't actually have to give too much training in regards to it, because it operates

how you expect it to operate.

I think everyone's got a basic knowledge if they've worked in the industry at all,

working with other POS systems, and it's a really easy transition.

The technology is smart technology.

The system's intuitive.

It's extremely easy for a new person to learn the system.

We've had new hires come aboard and they can actually take an order, process it, take

a payment, and they've learned all of that in the first 3, 4 minutes on the job.

You have people coming here, they don't want to spend a lifetime with technology.

They need to be able to learn it on a short period of time so that they can start serving

customers and stay focused on the customers.

We were running a takeout delivery catering business with three different stations, that

really needed to have printers at each station.

But we were just doing it by running around the kitchen with pieces of paper that were

handwritten.

The true of the matter is the manager's are the ones who are training the staff.

But you know they feedback to me, I get a lot of feedback from the managers that Breadcrumb

POS is easy to use.

Now that we have Breadcrumb POS in place, when new employees arrive I don't really

need to train them where to go to run a credit card.

If you're familiar with touch technology, the rest is pretty much self-explanatory.It's

very intuitive and user-friendly, which is essential for a good POS.

For more infomation >> Spend More Time With Your Guests, Not Training on Your Restaurant POS - Duration: 1:37.

-------------------------------------------

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.

-------------------------------------------

Versace Dominican Restaurant - Duration: 0:44.

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

-------------------------------------------

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

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

-------------------------------------------

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.

-------------------------------------------

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.

For more infomation >> Persimmons Waterside Restaurant - Duration: 4:41.

-------------------------------------------

Restaurants Lean on Breadcrumb POS Support Team for Fast Results - Duration: 1:36.

The biggest difference I've seen with Upserve taking over Breadcrumb, I would say they've

got their customer service back to what it needed to be.

I've seen leaps and bounds, and it was definitely something whereas, if something does happen,

you want someone on the other end of the phone.

You don't have half an hour, 20 minutes to wait, and now it's back to much more

responsive assistance.

As far as support from Upserve we're very happy with where it is right now.

Yet just yesterday we had some issues with our printers.

The manager Amber, called up Upserve and got it resolved right away, no problems.

I was expecting to hear groaning and moaning for a while, but there was nothing.

Resolved quickly, everything good.

We had to deal with three or four different technology providers.

And if there was an issue with the transaction, we'd have to deal with possibly all four to

get the problem corrected.

And that was just a nightmare.

And there was a lot of times where we had different issues happen and transactions were

missing or lost in the process.

And of course, nobody wanted to accept responsibility for that.

Now with the integration with Upserve and Breadcrumb, everything's in one place.

If there's an issue, it's one phone call, which, quite frankly, almost never happens.

Usually it's just right in the app and you can see exactly what happened with the transaction,

fix it, and you're done.

You don't have to get on the phone, you don't have to go on a website, you don't have to

call anyone.

You can just fix it yourself in seconds, which is just amazing.

It's made my life a lot better.