Inventory control modules

[wineglow]

Does anyone have experience or knowledge of these inline draft beer flow modules that I’m starting to see? Basically each draft line is cut in the walk-in cooler and the module inserted in line, it is hard wired into the managers office and draft consumption is monitored for inventory purposes. I have noticed occasionally a line that is heavily poured at peak hours will foam up. Is it just a coincidence or can these units pose a problem. Is there any resistance in them to be taken into consideration when setting pressure?

[Scott Zuhse]

Anytime you place a device in the flow of beer there can be issues with gas breakout. To assure the success with these units it is critical to have the system balanced to the tee and cleaned and maintained impeccably.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[Larry Tapper]

Having the same problem, would be nice if people where just honest. Some accounts went to cameras.

L. Tapper

[Scott Zuhse]

Unfortunately, most systems available either cause dispensing problems or can easily be overcome by staff. The best method that I am aware of is to physically measure inventory on a regular basis. There are companies that will inventory not just the draught but all bar inventory and report removals to the gram. Most certainly, if the receipts do not match the removals, there probably needs to be a significant intervention as to staff training and policy.


Scott Zuhse, Instructor Micro Matic Dispense Institute

[wineglow]

I have several places that now use these items and not a single one have asked me how much beer is discarded when the lines are cleaned –what happens to their data when we circulate chemicals through the line for 10 -15 minutes and then flush them. Sounds more like a scam to me since these questions are not asked. I find it amazing that owners will spend that kind of money when if they would educate their bartenders on how to pour a proper draft into a “beer clean glass” they would get at least another 10 glasses out of a keg.

[Scott Zuhse]

Not sure what items you are referring to. As to line cleaning, 3/8" I'D line carries 3/4 oz. of beer per foot. Depending on your line length and number of faucets, you should be able to calculate beer cost per cleaning.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[wineglow]

Scott; I was refering to the inventory control modules --- If you circulate chemicals through these lines for 10 minutes it has to show a large useage and no manager has ever asked how long I circulate 10 or 15 minutes?

[Larry Tapper]

On the systems I clean I turn the meter system to a clean cycle. then when I'm done back to counter .

L. Tapper

[Scott Zuhse]

Most of these units such as Auper have a cleaning mode.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[CSweet]

I've had pretty good success with Sprint Enterprises' Beer Guardian.

It's based on a in-line turbine design that measures beer usage for each beer line without weighing, etc. The best part is also its simplicity.

A simple digital counter is mounted in our office (the measuring turbines are at the kegs in the cooler) and we take beginning and ending shift reads of each meter. A simple calculation of sales into ounces vs. usage in ounces and voila instant control. A simple form can suffice for perpetual inventory tracking and later calculation.

Of course, depending on the number of stations, etc., you may want to add more meters for finer accountability. But it won't impact the beer quality or taste.

As for beer line cleaning, we simply take a reading before (before the existing beer inline is pushed out) and after the cleaning (after the water rinse but before the new beer is pushed through) to eliminate the cleaning from our measurement.

You can get more info at www.sprintent.com

[Scott Zuhse]

If you want accurate measurement of all opened liquor, wine and beer inventory, the most accurate program is offered by Bevinco. They weigh everything and compare with POS system. They can also consult with management on how to rectify discrepancies. Check out .

Scott Zuhse, Instructor Micro Matic Dispense Institute