- How It Works -

The USBeerSAVER Beer and Wine Control System is the NO.1 draft beer monitoring system in hospitality. Monitor unaccounted pours and over pours by tracking every ounce of draft beer and wine poured on every tap. We provide an end-to-end solution for bars and restaurants that eliminates industry losses of 23% for the most accountable and effective bar management.

WATCH OUR VIDEO TO SEE HOW BEERSAVER SYSTEM WORKS:

  • Track time stamped pours and sales, temperatures and inventory levels from your mobile device or computer in real time
  • Monitor all beer poured vs. sold from the POS, to hold staff accountable
  • Be alerted of issues as they occur
  • Cut industry losses of 23% down to 0%


Return On Investment (ROI)

Chart is based on $10,000 of revenue per week (approximately 15 kegs). Most BeerSAVER customers increase their revenue by over 10%, and have a return on investment of over $50,000 within the first year. After installing BeerSAVER, customers usually recover the cost of installing the system within the first month.

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Average Unaccounted Pour graph – Statistics have indicated that losses due to careless over-pours and unaccounted sales range anywhere from 5% up to 50% in the hospitality industry. The average amount is approximately 23%, which equates to nearly 1 out of 4 beers that go missing. Wait staff, bartenders, and managers may all be responsible for the losses.

 Average Unaccounted Pour graph – Statistics have indicated that losses due to careless over-pours and unaccounted sales range anywhere from 5% up to 50% in the hospitality industry. The average amount is approximately 23%, which equates to nearly 1 out of 4 beers that go missing. Wait staff, bartenders, and managers may all be responsible for the losses.

Why Are There So Many Unaccounted Pours?

Due to the enormous amount of cash transactions in the hospitality industry, theft is an ever-present temptation. The lack of accountability in tracking draft beer provides an opportunity for employees to steal.

How Does Theft Occur?

  • Bartenders and wait staff sell drinks without recording transactions in the POS.
  • Staff charge customers regular prices for drinks, ring those in as lower-priced specials, then pocket the different and/or receive a bigger gratuity.
  • Employees reverse and void transactions.