Draft control Systems

FreePour – Overview

The concept of the FreePour DraftChecker system is a simple one. An infrared light flow sensor is inserted in the draught beer line and it measures how much draft beer was poured for each brand. The figures are reported on our Display Console in the office, or directly onto our software in the PC. The POS (Point of Sale System) or cash register reports how much was sold of each draught beer item. DraftChecker reports instantly compare these two numbers, and then the report is used to make staff accountable for variances which are virtually 100% indisputable.

The report can be generated in two ways - manually or on a computer. Using the DraftChecker software requires both usage and sales data to produce a variance report. Both can be typed in manually or interfaced and instantly downloaded using the latest technology. The method used depends hardware capabilities.

Manual reports are produced just as easily. On a worksheet designed by FreePour Controls the total sales of all draft items are extended into ounces, and compared to the total ounces poured as read from the console. Either method takes only a few minutes and the result is a powerful management tool used to make everyone accountable and to save thousands of dollars per year.

FreePour – Overview

Our software has a large database of virtually every liquor brand sold to bar owners. This database has the full and empty weights for each brand so when we install our system we customize the 50-60 bottles that that bar carries in an inventory list. The list is in the order that the bottles appear on the shelf, so the manager, using our electronic digital weigh scale can quickly weigh 10 bottles per minute to determine precisely how many ounces are in each bottle.

Since our program knows what was in the bottle last time they weighed, we can tell the manager exactly how many ounces were used in that period. This usage should match up perfectly with what was sold by the bartenders.

To compare this we program the recipe of every drink they sell on the POS, and after each weighing the sales are entered manually or electronically and our program extends out the ounces that should have been used based on the recipe times the quantity sold. A brand by brand report is generated and the bartenders are made accountable for any shortages minus a tolerance level determined by the owner.