Partender vs Bar In Control

As featured on Paramount Network's "Bar Rescue" Partender is a patented, subscription-based business tool with a proprietary design that empowers you to: • Easily complete full bar inventory in 15 minutes • With up to 99.2% accuracy • Split up the work across as many users as you'd like on iPhone, iPad, iPod touch, and even the web • Generate editable "Smart Orders" based on what you actually went through • Place, track, and receive those orders online • Get alerted when prices change • Get your Usage (for Variance) • Get your Actual Cost of Goods Sold (COGS) for Bev Cost % • See what’s trending in your venue (incl. Top Movers & Dead Stock) • Integrate with ERPs And besides saving time and labor, our customers: 1) Reduce Inventory Value On-Hand by 20-40% 2) Reduce Beverage Cost by 6-8% 3) Reduce Cost of Goods Fluctuation by 10% ...all in just 90 days of weekly use after setup. WHAT REAL CUSTOMERS ARE SAYING: "Inventory takes less than 15 minutes now. It used to take 2 hours with 3 people counting, for a total of 6 labor hours." - Grant S. at Boston Pizza “It takes us just 15 minutes to do inventory, which we do at least twice a week. We stopped running out of things, and thanks to Partender, we managed to get beverage costs down to below 20% in a couple months." - Mike W. at Marriott HOW? WHY? Because the same reason why you count the cash in the register at the end of every night (or every shift) is the exact same reason why you count the liquid cash sitting on your shelves. If you don't, it'll disappear! And when your inventory is 10-50x more valuable than your cash register, it makes sense to count it as carefully as the till, but that's been impossible until Partender. So throw out your paper-and-pen and homegrown spreadsheets. Do inventory in minutes - not hours. See what's selling the best/worst, what's dead stock (and needs to be phased out via happy hour promotions), and what's about to run out and get 86'd (so you never miss a sale). Stop manually typing your inventory into Excel or a glorified web-based spreadsheet. Let Partender streamline all of your inventory, ordering, and accounting operations in just 15 minutes a week. WITH PARTENDER, YOU CAN: • Monitor actual depletions • See real-time customer insights for your actual guests on a per-product or per-category basis • Instantly receive your Value On-Hand ("Balance Sheet") in wholesale and retail dollars after every inventory • Optimize your par levels (based on online graphs) to buy more of what's selling the best and less of what's selling the worst • Clearly understand why your cost of goods is going up (due to Price Change Alerts or due to shrinkage* via our Usage / Variance Report online) *Shrinkage is the loss of inventory due to over-pouring, theft, breakage, spillage, inaccurate counting, not receiving product, etc. And there's an average 23% shrinkage in our industry, which causes 60-80% of bars and restaurants to fail within their first 3 years... or lose tons in revenue. HOW DOES PARTENDER WORK? 1) Build a virtual "blueprint" of your venue after organizing your bar 2) Split up the work of inventory across Main Bar, Back Bar, Stock Room, etc. 3) Instead of manually writing down your inventory using an arbitrary 10-point scale, cumbersome scales, or expensive hardware, simply tap where the liquor level is on the real image of the bottle and swipe to the next bottle on your shelf. 4) That's it! Our proprietary algorithms are up to 99.2% accurate so you know down to the drop & dollar-value how much each bottle is worth in Retail & Wholesale Dollars ($). INVENTORY ANYTHING: In addition to liquor, you can inventory beer, wine, smallwares, kegs, and food! Our database is huge. If there's something on your shelf that's not in our database: take a picture of it, and our proprietary algorithms will do the rest. ANALYTICS IN THE CLOUD: Just log into your web dashboard to see COGS, beautiful consumption graphs, and actionable usage reports.

Most bar owners are meticulous when it comes to the cash side of their business, but as for regulating booze, their skills can sometimes be impaired. Even establishments with Class A liquor licenses lose 30% of their alcohol on average. We think of your liquor as money, and liquor lost is money down the drain. It is not uncommon for a bar to lose $1000 per week. When the math is done, that’s $52,000 per year.