A SCIENTIFIC, HIGH TECH APPROACH THAT WORKS

In the simplest terms, our service compares the exact amount of all liquor and/or food your establishment has used during the reporting period against the amount of liquor and/or food that your point of sale (POS) system has recorded as being sold. We then generate a detailed report which will show you the cash value of the profit your register tapes indicate you’ve earned versus the profit you should have actually made. With our service, there's NO guessing and NO error!

IT DOESN’T BALANCE UNTIL IT HAS BEEN WEIGHED:
Below indicates how a Bevinco auditor works to uncover your lost revenue.

Your Bevinco representative will come into your premises every week. Using their sophisticated software program and a set of scientific scales, your rep will:

Beverage Audit:

• Weigh all open liquor, wine and draft beer.
• Take a detailed physical count of all the full bottles on the premises.
• Compare the number of units of each product a bar has sold against the amount poured.
• Generate a comprehensive report highlighting all shortages.

For example, a Bevinco representative will weigh a bottle of Kahlua liquor, determining that 28 shots have been used during the past week. This usage will then be compared directly to the bar receipts to see if 28 shots were actually reported as sold. (Our system also checks for every drink that calls for Kahlua.) If it's found that only 20 shots have been rung in through your cash register, our computerized report will clearly show that you are missing (or short) 8 shots of Kahlua (a 28% loss). This figure is automatically converted to the equivalent in lost revenue, both cost and retail.

Food Audit:

The Food Audit procedure for food auditing is a different from the beverage audit because the procedures are very site and client specific.

• Weigh selected items, which would have been discussed during the start-up procedure.
• Take a detailed physical count of all the selected items on the premises.
• Compare the amount of product that has been sold against the amount of product served.
• Generate a comprehensive report highlighting all shortages.

For example, a Bevinco representative will weigh a box of chicken breasts, determining that 12 portions have been used during the past week. This usage will then be compared directly to the restaurant receipts to see if 12 portions were actually reported as sold. (Our system also checks for every recipe that calls for chicken breast) If it’s found that only 10 portions have been rung through your cash register, our computerized report will clearly show that you are missing (or short) 2 portions of chicken breast (a 17% loss). This figure is automatically converted to the equivalent in lost revenue, both cost and retail.

Once your weekly inventory has been completed, you will be provided with a confidential, detailed report that accounts for every single drop of liquor, wine and beer poured and/or every portion of food used in your establishment. If you utilize Bevinco's service, you will be able to hold your staff accountable and discover where the cracks are. By doing so, our clients typically enjoy shrinkage of less than 5%.

VALUE ADDED: Count on Bevinco for strategies that work!

BEVINCO VIDEO To View The Video - Click Here (8mb file - use this link if you are using a dial-up connection) To download the full 38mb MPEG Video - Click Here (may take 10-20 minutes on a broadband connection)

Bevinco is dedicated to helping you make your business more successful, and we realize that means much more than just weighing product and generating reports! Your establishment depends on the quality and ability of its staff to keep customers coming in time after time because your staff represents your establishment on a daily basis.

With that in mind, we have developed a number of proven strategies for helping you work with your staff to reduce liquor and food loss. The causes of this loss include over-pouring, over portioning, improper stock rotation leading to spoilage, over cooking, vendor discrepancies, improper yielding techniques, insufficient training of staff, carelessness and employee theft. By integrating our strategies into your operation, you WILL be able set goals that will ensure your employees are accountable for what they serve on each shift – and still make them feel that they're part of “the team” and ensure a positive work environment.

Additionally, every client receives our quarterly newsletter, Booz Nooz. In it, you'll find invaluable information about the industry that you can use to help your business run more efficiently - and therefore more profitable. Some recent topics covered have been:

• Why trimming your wine list will most likely make it more profitable
• Looking after your “regulars”
• 12 bartender scams that are costing you profits
• How your servers can improve their tips
• Attention to Detail
• How to Burn Down the House – Theft in the Restaurant Industry

Your Bevinco representative will work with you to customize our service for your business to provide you with exactly what you want and need.

OUR INDEPENDENCE: What it means for you.

Bevinco acts as an independent auditor for your business, and that independence works to your advantage by putting a stop to any sloppy pouring practices, improper accounting, improper stock rotation or theft by employees. You will have an unbiased, professional third-party accounting of your inventory -everything is laid out clearly in a report every week. There can be no dispute; the figures speak for themselves.

There is also no danger of collusion or fixing the numbers because your Bevinco representative works for you. He/She is completely independent of any management structure already in place on the premises. Your employees are not our friends or co-workers; we are outside experts respected by your employees. The inventory is taken consistently, every week - without fail. Inventories are never forgotten or put aside for more “important” tasks as they often can be when you or your staff takes inventory.

Nothing is more important to us than taking care of your bottom line!

OLD METHODS DIE HARD

Most bars and restaurants employ traditional methods of analysis for identifying and controlling losses. With beverage they determine the “Pour Cost Percentage” and compare it to a target pour cost number. With food they determine the food cost percentage and compare it to a target food cost number. You may use other methods, such as maintaining pars, tracking empty bottles, utilizing measured pour devices, or surveillance techniques. All of these procedures fall far short of what the Bevinco system can provide to you!

Here are some reasons why using “traditional methods” will cost you profits:

• Product is not marked up by the same margin percentage. Usually your ideal pour cost percentage on different drinks will vary between 10% and 40%.
• The product mix in a bar varies day-to-day and week-to-week. This means the same products are not used in the same quantities every time. Therefore the target pour cost needs to be constantly adjusted.
• Many establishments have happy hour pricing and special price days on particular drinks every period, which will change the pour cost.
• If the cost of the product changes then the target pour cost needs to be adjusted.
• If the chef or KM does the month end inventory on their product, the month end inventory will not be a clear enough picture to pinpoint any discrepancies. If the Chef or KM has a bonus tied to their Food Cost being a certain % and they are the individual handling all the ordering and on hand counts (inventory) then they can come in at whatever % they choose.
• The person taking the inventory or doing the analysis could be participating in the losses or manipulating the numbers.

BEVINCO RATING: The better way!

Bevinco reports go far beyond traditional pour and food costs analysis. We provide the Bevinco Rating: a clear measure of how much of your product usage actually reached your cash register. This is calculated for every brand and for every product category at your establishment.

Want to see the difference Bevinco can make in your business?
Just Click Here for Beverage!
Just Click Here for Food!

THE BOTTOM LINE:

No matter what inventory management system or method of analysis you are currently using, Bevinco will get you better results. We guarantee it!