Key Challenges
of the Restaurateur

Small
Change has a Big Impact
Consider the math:
Follow the Recipe
33.8 Oz per 1 Liter Bottle
1.25 Oz target pour = 27 pours per bottle $4.00
per drink = $108.00 per bottle Revenue
Or
Over
Pour 33.8 Oz per 1 Liter Bottle 2 Oz actual pour = 17
pours per bottle $4.00 per drink = $68.00 per bottle Revenue
$40.00 per bottle Uncaptured Revenue


What if You Could
Tell Who is Pouring and Not Ringing?
What if you could tell who
poured how much of what and when?

Fines
and Penalties can be Devastating

Using Dupe Tickets and the Tally System?
Dupe tickets getting lost? Are you really
using a slash mark to record what was ordered? Credit Card
Discount eating profits?

Studies
show math and pricing errors
– which often are a result of using calculators or hand-written
checks – can account for 1% of your annual volume. If your daily
revenues are only $1,000, you could be losing up to $3,650 each
year.

Chef
cant read the handwriting Plates comming back to the
kitchen wrong Arguments over what the Dupe ticket says Comping
customer to keep them happy Attitudes and Customer Perception
takes a hit
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 Small
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