“We want a receiving report, a transfer report and an inventory report for the beverage items at the end of each month, That gives us our cost of goods sold for beverage.”

“Recently, New England Culinary Institute upgraded its AccuBar installations at the Main Street Grill in Montpelier, VT and the Butler?s and Tavern establishments at the Inn at Essex in Essex, VT. Being involved with the IT side of the Food and Beverage Industry for several years, I?ve worked with numerous …

“I geek out on that kind of stuff. Creating new categories was easy, adding new products was easy, along with getting it all organized how I wanted.”

“I’ve been searching for a system to assist our beverage department to reduce the amount of time it requires to take weekly inventory. The search stopped when I found AccuBar. When you have multiple units with multiple locations, you can imagine the amount of time spent manually counting inventory. The …

“AccuBar is an inventory software program that no beverage director or wine sommelier should be without. Our restaurants count inventory every 2 weeks and it used to take each of our 14 beverage managers upwards of 8 hours to count and enter inventory. It was also very inaccurate because after …

“I began using AccuBar in 2002 in my previous position as Corporate Beverage Director for BR Guest Restaurants in New York, NY. As soon as my colleague Greg Harrington and I saw a demonstration of AccuBar, we decided we had to have this device. We were thrilled with its performance …

“We are still evaluating the full impact of the AccuBar system, but have already noticed some benefits and anticipate additional savings as we become more adjusted to the new process. We have already been able to halve the labor cost of taking the end of month beverage inventory. Unit total …

“I spent countless hours developing my own inventory system utilizing multiple linked spreadsheets and complicated formulas. At the end of each inventory period, I would print out all the various inventory logs for my managers to utilize in performing the inventory. Three or four managers would then go through the …

“We have just opened another Blue Fish location in Houston, Texas. Once I placed an opening liquor order and the order arrived I felt that there is something that I forgot to order!! The AccuBar system! How could I forget. I immediately picked up the phone and placed an order. …

"I would like you to know that I am very grateful for the acquisition of the AccuBar Handhelds and their uses at the Caribe Hilton. The acquisition of these handhelds for inventory purposes has been one of the best purchases we have made in many years. The AccuBar inventory system …

“Our beverage costs have dropped approximately 10% since using the AccuBar system. Over the course of the year this should be a $15,000 savings in costs. It takes half the time to count inventory, with increased accuracy. Prices are easily updated through the PDA when receiving merchandise. Once inventory is …

“I knew I was having problems with inventory at my bar, but I didn’t know it was this bad. I am a small sports bar with one cash register (no POS system) and was taking a monthly inventory. I often would look at my Inventory and have no idea what …

"Originally we did inventory on pen and paper. It took forever to extend out inventory, because we inventory 13 locations. Now we get the inventory done and the report back in the same day, when before it took all week. Our next step is that we’re now working now on …

"I have been in the food and beverage industry for the last 19 years. I have worked with various companies from restaurants, lounges, nightclubs and sports bars. Starting as a dishwasher to busboy, server to barback, bartender to manager and now general manager of a high volume sports bar. I …

"This system is by far the best that I have seen and I’ve been looking a long time. If you are in Tucson, AZ or close enough to take a look for yourself don’t hesitate to contact me and I will show you how it works; its ease of data …