rsgmag.com
Comcast
Home     Tell a Friend     Search     Member Area
 RESTAURANT PROFIT TIPS
Receive our FREE
"Profit Tip"
of the Week





Visit Our Profit Tips Archives!

 KITCHEN & MENU MANAGEMENT
Chef Training
MenuMakeover(sm)
Recipe Mapping

MenuMakeover

RSGFB

 LEARN FROM OUR 'GROWING' READERSHIP
No Dumb Questions
Reader Profiles
home | Equipment & Supplies | BarMaxx Liquor Inven . . .
 

BarMaxx Liquor Inventory Control System

What is it? An accurate, wireless, free pour liquor inventory control system, employing Web-based inventory management software, ultra-precise scales accurate to 4/1000th of an ounce), real-time surveillance hardware and mobile device compatibility. The system, based on RFID (radio-frequency identification) tag technology, works in conjunction with customer inventory management software to track your liquid assets from the time they arrive in your stockroom, to the time the last drop is poured.

Benefits to your independent restaurant: All liquorserving venues are susceptible to theft, overpours and underpours, spillage, giveaways, missed ring-ups and other problems that cost you significant money in the long run. This system promises to give you control over your liquor inventory in real time, lower your inventory costs with more efficient purchasing, and let you know the status of each and every bottle of liquor in your restaurant.

The system does not require appreciable extra labor, other than a few seconds to check in bottles with a hand-held barcode reader. In fact, labor is saved by reducing the time necessary for regular liquor inventory. The system is scalable to your operations, and the return on investment is touted as four to eight months. Details on the system, including a video and savings calculator, can be found at http://mybarmaxx.com.


Printer-Friendly Format

 SUBSCRIBE TO RS&G TODAY...
subren
RO.com
 ADVERTISE IN RESTAURANT STARTUP & GROWTH
RSG
 SEARCH FOR TOPICS

 JOIN OUR GROWING COMMUNITY OF RESTAURATEURS

"I wanted to take time from my busy schedule to thank you. I recently signed up for your site [RestaurantOwner.com] and I'm finding it to be the most complete, BEST restaurant resource I have ever discovered. Wow! What a great tool. I wish I had discovered this 8 years ago. At the age of 23, I ventured into the restaurant business. I was able to grow my business to 3 restaurants. Despite a degree in Quantitative Economics, I still found your financial seminars informative and educational. I was excited to learn new elements that all my years of education never taught me. The combination of depth and simplicity are what make it really fantastic. I'm now making it a requirement for my managers to watch them."

Steve Weissmann - Sandpiper Restaurant - Bodega Bay, CA

"Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day."

Belinda Self - Ginza Japanese Restaurants, Inc. - Winston Salem, NC

"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy - City Bagel Café - Siloam Springs, Arkansas

"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron - Printer's Alley Bar & Grill - Memphis, TN

"Your web-site and magazine have helped our independent restaurant grow from 1 restaurant with revenue of $350,000 to 3 restaurants bringing in $3.5 million in only 4 years."

Donald Spahr - Spahr's Seafood - Thibodaux, LA

"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald - Paddy's Brewpub & Rosie's Restaurant - Kentville, Nova Scotia