Welcome to Our Auper Draft Beer and Beverage Control Page
The benefits of the Auper Draft Beer and Beverage Control Systems to your operations:
Your pour cost is controlled for each shift
Very Cost Effective
Your profits will increase the moment the system is installed
Accurate perpetual keg inventory
Easy to Install
Does not affect the operation or the look of your bar
Cash consolidation becomes accurate and easy
We carry the following Auper Products:
DRAFT BEER LOSS ANALYSIS
Based upon
fl/oz per keg of local draft at $0.21 /oz
and 1800oz per keg.
Kegs
/week
|
Kegs/
Year |
Gross Profit |
5% Loss |
10% Loss |
15% Loss |
5 |
260 |
$98,280 |
$4,914 |
$9,828 |
$14,742 |
10 |
520 |
$196,560 |
$9,828 |
$19,656 |
$29,484 |
20 |
1040 |
$386,820 |
$19,341 |
$38,682 |
$58,023 |
50 |
2600 |
$982,800 |
$49,140 |
$98,280 |
$147,420 |
100 |
5200 |
$1,965,600 |
$98,280 |
$196,560 |
$294,840 |
How does it work?
Highly sensitive flowmeters are installed in the cooler, onto the beer lines, out of sight from your customers. The meters accurately register the amount of beer dispensed through each faucet for each shift.
Managers take cash register readings and simply compare the amount of beer sold to the amount of beer poured. Any unjustified variance reported will be dealt with immediately by management to eliminate future instances of wastage and/or theft.
Meters can be read directly from the built-in LCD screen, through your PC with the included Bevplus software (Harpagon model), or printed from the control unit to a serial or parallel printer (SRP-160 model)
Typical Harpagon Installation
Introduction To Beverage Control
There are two types of control systems possible in a bar: sales control systems and inventory control systems. There is a major difference between the two and they are often confused as one.
Sales Control System: Any control system from which information relating to sales such as pour size, brand and amount sold, is provided by the activation of a device, or button, which is controlled by the bartender.
Inventory Control System: Any device accurately measuing the amount of product dispensed, or served, in a bar from which pour cost percentage and inventory can be monitored daily.
A system providing management with the amount of product sold which does not accurately report the amount of product actually dispensed to generate these sales is providing only half the information required to efficiently run a business. This is the case with cash registers, but also with many types of beer control systems.
Can you afford controls? Very view bartenders or wait staff may be dishonest but one dishonest employee can take a big bite out of your operations. In addition, if you have 20 employees taking home as little as an extra $5 - $10 a night through either dishonest means or simply by under-rings etc., this will add up to anywhere from $36,500 to $73,000 a year from your bottom line. Can you afford not to have controls?
The following are just a few examples how a bartender can take home extra cash, even with a sales control system in place.
Cash Incentives
Many bars offer discounts on pitchers for certain liquors in some cocktails or shooters. Always remember that the bartenders are the ones pressing the buttons. They control sales, customer service and cash receipts in the bar. It does not matter that these sales are monitored by a POS system, a beer control system or a liquor system. They still activate the buttons, they control the information the managers receive. Cash incentives can play an important part of their income. How does it work? Here is an example of what a dishonest bar staff can do.
They walk around and pick-up orders - 1 glass here, 2 glasses there and 2 others over there - The price per glass is $2.50 times 5 = $12.50 vs. the price per pitcher which is $10.50. Generally speaking there are five glasses in one pitcher. The net profit for the bartender/waiter is $2.00. That is an incentive.
The same applies for liquor and a multiple of other products. If the price for 1 oz. of vodka is $4.50 and the price of 1/3 ounce oz. of vodka for a shooter is 80 cents, there would be a temptation to sell a lot of shooters.
It is not important that the dispenser automatically stops or is even interfaced to a POS system. No beer meter, no POS system or electronic device of any kind, can actually prevent someone from registering a pitcher in sales and then pouring the beer into five glasses, especially if they can profit from the discount given to the customers.
Short Pouring Customers
Another way for bartenders to increase their revenues is to short pour their customers. Again, even an automatic dispenser with an interface to the POS system would be useless at stopping this. If the dispenser stops automatically at the end of each portion, they also provide a repeat function with half a second delay between the pours to enable bartenders to serve multiple glasses without having to trip the ON switch every time. When they have tan order for 8 or 9 glasses, they simply swap the glasses one ounce or so before the portion is over and make themselves a non-registered glass for their profit.
Sales control in a bar is in the hand of the bartenders. There is no electronic control system, POS, automatic dispenser, interfaced or not, that can prevent bartenders from short pouring your customers or from entering false information, especially if they can find profit from it.
There is no point in having both a cash register and a beer control system if both systems give you the same information.
Inventory Control:
The use of flow meters for measuring draft beer and other bulk beverages in bars is the easiest and most accurate way of tracking pour cost percentage and draft memory inventory on a daily basis. By knowing how much product of each brand has been dispensed, one can easily verify that sales registered reflect the amount of product dispensed. This is how it is done.
How to establish the Pour Cost Percentage
First, pour a glass, a mug or a pitcher as it would normally be served to customers. The amount of beer in each container represents the normal, expected pour cost. Every time one is sold, this amount should be dispensed. Transfer the content of each pour size into a graduate cylinder. Register the amount on a sales and inventory control sheet.
Divide the price of a keg for each brand by the number of ounces per keg.
$ 150 / 1984 oz = 7.5 cents/oz.
Multiply the amount by the cost per ounce to establish your theoretical pour cost per container.
Divide cost by selling price for each to obtain cost percentage per pour size.
Ex: 0.78/2.75 = 0.283 or 28.3%
Add all the beer sales for a given period and compare it with the purchases. Are you averaging 28.3% pour cost? A difference of only a few percentage points can mean thousands of dollars yearly. When put in perspective over a 5 to 10 year period, the amount of money can be, simply put, ASTONISHING.
HOW DO I USE THIS INFORMATION TO MAXIMIZE MY PROFITS?
Make A Sales Control Worksheet
Format
|
Oz/Unit
|
Sold
|
Total oz
|
Meter In
|
Meter Out
|
Glass
Mug
Pitcher
|
10.5 oz X
18 oz. X
54 oz X
|
20
10
15
|
= 210
= 180
= 810
|
2500.60
|
3712.80
|
Totals
|
|
|
1200 oz
|
1212.20 oz
|
Difference
|
|
|
(12.20 oz
|
|
The worksheet is the key to accurate and efficient sales control. It helps you establish your real pour cost, daily. You can also track your current on-line inventory as well.
Bevplus 3 Inventory software, for example, can be used instead of the above worksheet. By programming selling price, pour size and beer cost, the software will keep track of inventory, sales and even generate variance reports provided that you enter sales per brand. A major time saver and a good tool to own if you have several beer lines.
Bristol Business Machines Ltd.
