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davidhull
01-18-2003, 02:07 PM
Does anyone have any experience with metering individual serving tanks? For instance to monityor bartenders honesty.

gitchegumee
01-18-2003, 08:29 PM
Hey Dave! Phil Kelm formerly from Atlanta Brewing. Remember? Anyway, yes I am using flowmeters for monitoring flow from bright tanks. I'm in Seoul now and the government requires flowmeters to base taxes on. Check out the sanitary turbine flow meters at http://www.sprintent.com/productsSentrySystem.html
There are a few design flaws such as: the turbine unit has exposed circuit board on the back of the unit that makes it difficult to install in a washdown area such as a cold room. There is also no provision for interrupt, so it also monitors flow of your line cleaning/sanitizing chemicals. But it does work. We have two in tandem for eight lines. I believe you can buy this through MicroMatic. Good luck!

Larry Horwitz
11-24-2003, 07:05 AM
Hey Guys!

Here is how we monitor shrink at my pub:

Take an accurate beginning and ending
inventory of brite beer for a given period (we did weekly
for a while, and now do monthly)
Add tax determined beer to beginning, subtract ending
to get usage (standard inventory formula:)

(Beginning+Additions)-Ending=Consumed

We then take a sales report from our POS and figure
up how much beer was sold. (how many Gallons)

Now compare the two numbers...The difference will
be enlightening. This program is based on what
Rock Bottom calls "Spill %" they take about 19% as
an acceptable number. We have been able to get it
down around 12% by working with the bartenders.

Don't forget to figure in any beer that didn't go
through the POS (although it all should, you payed
for the software, use it) or your number will be off.

This program actually works better than flow meters
because you will be looking at your sales mix for a
given month too....gives lots of info about how your
sales are recorded...or not recorded.

Some powerful stats:
At our pub 1BBL of beer is equal to approx $850 in
gross sales (on average, at $4.50 per pint with 12% spill)

If our spill was 0% (nearly impossible, but worth discussing)
gross sales per BBL would be $1116.00. That's a difference
of over $250 per BBL. We will do 2000 BBLS this year.

That means we will pour $500,000.00 down the drain.

For every 1% of spill we save we earn about $40,000

If you can lower spill, you will increase profit without
manufacturing more beer...

If you have 15 Bartenders (we do) 1% is equal to about .2 oz
per beer per bartender. If your bartender sells 500 beers per
night (ours do) that's 5 beers per bartender...and watch
them pour 2 or three beers. I'll bet you see 5 go down the
drain in less than an hour. Doesn't even include stolen
and or slid beers!




Drop me an email if you would like spreadsheets etc.

Ljhorwitz@yahoo.com

Rob Creighton
11-24-2003, 05:19 PM
19% is acceptable...really?...I'm in the wrong business!:)

damoller
11-26-2003, 06:24 AM
I believe Ashton Lewis had covered this once. But here goes.
If you did not lose sales from the beer loss then the actual cost of the lost beer was just COG. To imply that the lost beer would have been sold in addition to your present sales is inaccurate.
Overhead costs would not even be considered part of the loss. But if it is significant (the loss) you could reduce the work load of the brewer and equipment wear and tear!