Q: Our managers do our audits right now so why do I need your services?

A: Most managers use the old tenthing method by which they look at a bottle and guess its contents by level... 2 tenths, 6 tenths etc.  This method is not accurate nor precise.  If a count was off a tenth than your counts could be off by 3.38 ounces on a liter.  Now multiply that by how many bottles that they didn't guess the right amount and now you have inaccurate inventory levels.  Also, it is very hard to hold a bartender accountable for their usage when you are using a guess method of how much liquor is in the bottle.  We use state of the art digital scales which account for the varying densities of each liquor and liquer, different bottle sizes and weights and generate accurate information on how much product remains in the partial bottle.  Our counts are accurate and allow you to match actual usage to sales making it a valuable tool for holding everyone accountable.  360 also remains independent in that we are a third party that has no ties to management bonuses based on inventory numbers so there is no reason for cohersion of numbers in order to reach goals.  We report exactly what we find.

 

Q.  My costs look good and have been consistent.  Why would I need your services?

 

A.  Most bars and restaurant use the old "cost of goods sold" method of inventory management.  This means they take the beginning inventory plus the purchases minus the ending inventory divided by the sales which gives a cost %.  Although this method will give you your overall costs %, it simply gives you a number of where you are.  It is not telling you where you should be and how much it is off.  For example, the bars cost could be 20% and it may be 20% each and every month so it is believed that that is what should be run to be consistent.  What if the "potential" cost is 14%?  What if it is 12%?  This would mean huge losses are going unnoticed.  Sales trends and usage vary constantly, which changes the sales mixes and thus change the potential costs.  360 generates reports that not only show accurate inventory amounts but we show what the potential costs are as well based on what was sold.  So if your cost is 20% and it should have been 12% you will know you have a problem to address and not continue thinking things are consistently okay.  We also provide detailed reports which show the specific liquors or products that are missing to help uncover where the problem is.  By tracking your purchases we A: Most managers use the old tenthing method by which they look at a bottle and guess its contents by level... 2 tenths, 6 tenths etc.  This method is not accurate nor precise.  If a count was off a tenth than your counts could be off by 3.38 ounces on a liter.  Now multiply that by how many bottles that they didn't guess the right amount and now you have inaccurate inventory levels.  Also, it is very hard to hold a bartender accountable for their usage when you are using a guess method of how much liquor is in the bottle.  We use state of the art digital scales which account for the varying densities of each liquor and liquer, different bottle sizes and weights and generate accurate information on how much product remains in the partial bottle.  Our counts are accurate and allow you to match actual usage to sales making it a valuable tool for holding everyone accountable.  360 also remains independent in that we are a third party that has no ties to management bonuses based on inventory numbers so there is no reason for cohersion of numbers in order to reach goals.  We report exactly what we find.can also uncover any vendor discrepancies in pricing or substituted product as well as proper returns.