A perfect work night
It’s a busy Saturday night, three bartenders are working. Two of them are preparing cocktails by following the production steps of each cocktail recipe on the ComZam Food and Beverage manager.
At 7 pm, happy hour prices apply automatically through the ComZam Promotion Suite. As the night picks up, every drink sold deducts gin, tonic, lime and syrup from stock in real time, and when the last bottle of a premium gin is empty, the POS knows the drink can no longer be made.
After closing, a broken bottle and a spilled round are recorded as wastage. The next morning, the bar manager restocks the bar from the storage room via stock transfer and checks the pour cost per cocktail – and reprices two signature drinks after a supplier price increase.