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Thread: flowmeters

  1. #1
    Join Date
    Jan 2003
    Location
    DE
    Posts
    1

    flowmeters

    Does anyone have any experience with metering individual serving tanks? For instance to monityor bartenders honesty.

  2. #2
    Join Date
    Jan 2003
    Location
    Palau
    Posts
    1,632
    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!

  3. #3
    Join Date
    Nov 2002
    Location
    West Chester, PA
    Posts
    393

    Bartender Shrink

    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

  4. #4
    Join Date
    Nov 2002
    Location
    Cambridge, Ontario Canada
    Posts
    192

    Smile

    19% is acceptable...really?...I'm in the wrong business!

  5. #5
    Join Date
    Oct 2002
    Location
    Macomb,Oklahoma
    Posts
    99

    Beer loss/$ lost

    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!
    Doug A Moller
    Brewmaster
    Doug's Brau Haus
    (405)226-3111

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