What is included in your rental program? Service? Parts?
The cost of servicing the liquor system from any normal use is included in the rental program. Abuse and neglect to the systems is not covered and is explained at the time of installation.
How do I change my portion sizes if I decided to increase or decrease them?
The process of changing portion sizes depends on the model. Two models support an interface that allow the user to program portion sizes. Three of the models require computer software to make these changes.
My liquor system rings the register, but nothing comes out.
Because liquor is made from some kind of sugar, it often still contains sugar after the distilling process. If the pourers are not cleaned on a regular basis the sugar builds up inside the pourer and stops it from working properly, if at all. Cleaning the pourer will most often return it to proper working order. If it does not please call us and schedule a service call.
What do I do if my liquor system stops working?
Call us! Most problems can be remedied over the phone in a few minutes. If we cannot solve your problem over the phone we will schedule a service call.
Is there a warranty on the liquor system?
Yes, one year from the date of purchase/install.
Will the pourers fit all the wider neck bottles?
Yes. Special inserts are used to accommodate these bottles. They are provided at install for no extra charge, and are available for purchase at any time. (ex: 1.75 L and Patron)
How many pourers will I need to purchase to run my bar?
You will need at least one pourer per brand of liquor. For more popular brands a back-up is often suggested to eliminate the need to re-top bottles mid-shift.
How many liquor control systems will I need for my bar?
In most cases, it is important to have liquor systems interfaced with a cash register for each bar bartender. This allows every bartender to be responsible for his/her own till.
If I do not want a register/ POS interface, is there another way of keeping track of my liquor?
Yes. With the Berg 704, 1504 and the All Bottle ID system reports are available for viewing and/or printing directly from the units. We call this method the “Big Brother” approach. You will take the report from the liquor system and compare directly with your report from a POS or cash register.
Do the pourers have to be cleaned and how often?
The pourers should be cleaned after every bottle change. This will include soaking the pourer for 5 minutes in soapy water, then rinsing the pourer with the included pour cleaner. Every bar is different in brand turn around. Some pourers may require cleaning before bottle changes because of the consistency of the liquor and shelf life.
Will a liquor system slow down my bartenders?
No. In fact a liquor system will speed their service time up! With the conventional way of serving liquor, a shot is poured, the bartender with ring the drink, then report to the customer for the money. In the case of a liquor system, the drink has been rung up on the register prior to the actual liquor being poured in the glass.
Can I still make long island iced teas and other multi-liquor drinks with a liquor system?
Yes. Commonly mixed drinks such as these are poured from a premixed bottle. The bartender then adds a splash of coke and or sour mix. If the customer requests a call long island the short pour button can be used to mix these liquors.
Can bartenders just remove pours from the bottles and free pour the bottle?
NO. All pourers are sealed to the bottles. A seal is slipped over the pourer and quickly heated to shrink around the bottle. A manager will quickly be able to point out cut or ripped seals to indicate theft. Look at the short video clips on sealing a bottle.
My customers will associate a liquor system with short pours or a “cheap bar”. How do I over come this?
The same drink is dispensed no matter who pours. Consistency!
How do I measure my liquor losses now and after I would install a liquor system?
A one liter bottle has 33.8 ounces. Divide 33.8 by the size drink, for example 1.5 ounces. Then multiply by the amount paid for the drink, for example $5.50. A bottle meeting these examples will pour 22 drinks and generate $121.00. Anything less than this is the result of poor bartending and management.