

> > I own/operate a high volume nightclub and would be more than happy to
> >
> > help discuss my techniques for tight liquor control/inventory. If
> >
> > you would like to email me at STONEWALLMAIL[at]YAHOO.COM I can discuss
> >
> > with you how to keep accurate liquor measurements without spending
> >
> > much money at all. My liquor control techniques enable me to see
> > EXACTLY how much my bartenders over or under pour during their shift.
> >
> > It also shows me where there may be trouble spots I need to discuss
> >
> > with my staff concerning how drinks are poured. Forget about all the
> >
> > expensive liquor control systems on the market, I can show you the
> >
> > fundamentals of how liquor should be measured. You need to know this
> >
> > information before you buy one of these systems or you will never
> > have a good control on your liquor. Email me. Lets talk. (or anyone
> >
> > else that needs help)
>
> Why not just post it. I'm sure a lot of people would be interested
> in this
I almost did when i orginially posted this response. However, not to confuse
someone, especially someone new to owning a bar, I would rather talk to them
about their specific needs and how it could be adapted to their bar.
My system is always being tweaked when I come across something that makes my
job easier. I manually weigh my liquor, but I have 4 complete bars and it
takes me about 45 minutes to weigh everything with how I have it set-up for my
particular needs. But someone else may try and do it the way I am and it may
confuse them more if their set-up is entirely different than mine.
Im more than happy to help anyone, I jsut want to make sure they don't go
through the confusion Ive seen others go through when they've tried to adapt a
system to their particular bar, especially when they may not have a good
understanding of how to inventory their liquor.
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