Excessive pouring represents a considerable financial loss resulting from inadequate management of the pour sizes for alcoholic drinks.

Whether bartenders engage in this practice to secure larger tips, cater to regular patrons, serve friends, or due to insufficient skills, it ultimately raises your pour expenses.

Your point-of-sale (POS) system will only account for drinks that have been specifically ordered, in the manner they were requested. Any drinks that are overlooked, given away, or pilfered will not be captured in your records. Utilizing measuring devices to assess the pour sizes can be very beneficial, provided that bartenders do not inadvertently spill them again.

Do you evaluate the success of your business based on the profits you achieve or the profits you aim to achieve?

The cost price percentage enables managers to assess the disparity between their actual profits and their projected targets. This analysis provides insight into performance and indicates whether enhancements are required.

  1. Determine your cost per serving. You will need both the size and the price of the bottle. For example: €25 for 1 liter. (1 liter = 35 Oz Imp. or 34 Oz US) Cost per Oz = €25/35 = €0.714 Therefore, for a 1 Oz Imp. shot, the cost is €0.714.
  2. Calculate your cost price percentage. Sale price (excluding tax): €6.50 Cost price percentage: €0.714 / €6.50 = 10.9%

What can you derive from this information?

  • If you offer various shot sizes, it is essential to calculate the sales percentage for each, although the methodology remains consistent. Utilizing an Excel spreadsheet can simplify these calculations.

Assuming that in July, you determine that you served 20 bottles of this brand:

  • €25 x 20 = €500
  • €500 / 10.9% = €4,587 is the optimal sales figure if you sold all 20 bottles completely.

This revenue target represents your goal. The closer you come to this figure, the more successful your business will be!

If your report indicates that sales for this product in July amounted to €3,950:

  • €4,587 – €3,950 = €637 represents the sales shortfall.

Since the target amount per glass (1 Oz) remains constant,

  • €637 x 10.9% = €69.43 represents the cost of alcohol.
  • €69.43 / €25 = 2.77 bottles x 35 Oz.
  • This equates to 96.95 Oz, or approximately 97 missing shots.

Where did all this alcohol go?

  • Some quantity may have been lost in the drip tray, or glasses may have been overfilled.
  • How much will you attribute to glasses served that were not recorded in your POS system? Is it 10% or perhaps 70%? The answer is uncertain. At 10%, you could account for the income of 9.7 shots for July, totaling €65. If you believe it is closer to 50%, multiply by 5

Is there a a good and big ROI solution?

Eclipse liquor control system is designed to assist you in achieving results that are consistently aligned with your objectives throughout the entire year.

This system is engineered as an electronic control setup positioned beneath the bar, ensuring that it occupies no visible space. The accompanying ring on the wire is nearly imperceptible to patrons. The ring functions to detect the spouts of the bottles, subsequently dispensing a predetermined volume while maintaining a record of each transaction within the unit, which is then uploaded to the cloud.

The Eclipse liquor spouts feature a valve and a programmable RFID chip. Each spout is designed to be affixed to a bottle of alcohol, with a unique identifier ranging from 0 to 255 assigned to each brand stored in the system’s memory. When the spout is inserted into the designated ring, the chip’s identifier is read, and the corresponding product name is displayed on the screen. As the bartender tilts the ring and bottle to dispense a drink, the valve opens to release the selected portion, which can be adjusted using buttons P1 to P4.

The Eclipse alcohol spouts are calibrated to dispense at a rate of 10 ml per second, while those intended for wine by the glass dispense at a rate of 25 ml per second. The entire process of serving a single shot, from the moment the bartender picks up the bottle to when it is returned, takes approximately 9 seconds. During this interval, the portion is measured, and the shot is recorded. Multiple shots of the same spirit can be served by keeping the bottle inverted, with a programmable interval between each pour. A video demonstration is available to illustrate the service speed.

Programming and Installation

The programming of your system will be facilitated by our technical service team. To initiate this process, please provide the following:

  1. A comprehensive list of the alcoholic beverages available in your bar, formatted in Excel or .CSV.
  2. The quantity of bottles for each brand.
  3. The standard shot size you wish to use, specified in ounces or milliliters (e.g., 1 Oz, 1.25 Oz, 1.5 Oz, 30 ml, 50 ml, etc.).
  4. The required pour sizes for mixed drinks (e.g., 1/4, 1/3, 1/2, etc.).

We will program your system accordingly and send you a PDF for validation, detailing the spout numbers, assigned products, and programmed pour sizes for each item. Your system will be dispatched pre-programmed.

Upon receipt, you will need to install the system and connect it to the network (a network cable is included). We will remotely access your PC to install the necessary software, implement your programming, and connect the Eclipse system(s) to the software. You will then install the spouts on the bottles and program the chip numbers to correspond with the products on your list. A video will guide you through this procedure.

Eclipse systems can be utilized in conjunction with a serial or network thermal receipt printer. At the conclusion of each shift, a report will be generated detailing the products served, their respective pour sizes, and the total amount due.

This system is integrated also on network to your POS systems and cash registers to connect and read the data or send by email. With Liquor Manager Live software, which facilitate the group of multiple devices within a bar and provides option to automated management of beverage sales and real time check online of offline.