Capton announced that impressive results are being reported by Harry Denton’s Starlight Room, atop the Sir Francis Drake, a Kimpton hotel in San Francisco, after only a few months of using Capton’s RFID-based Beverage Tracker solution for liquor inventory management.
The Beverage Tracker system installed in Harry Denton’s Starlight Room utilizes RFID-enabled liquor pour spouts, providing a clear picture of exactly how each drink is prepared, how the guest is served and how the transaction is handled in the point-of-sale (POS) system.
The Capton system was purchased following a proof of concept conducted by the Drake Restaurant’s general manager, Robert Robinson, that showed a significant potential ROI existed. Robinson saw that Beverage Tracker could be used as a behavior change tool to realize inventory cost reduction, revenue assurance and service consistency.
“The bartender training and certification conducted by Capton’s professional services team created positive enthusiasm right from the start among our staff,” said Starlight Room outlets manager, Michael Pagan. “Contests were run to encourage perfect pouring and a bartender scorecard tool implemented which allowed all staff to be rated both as individuals and as teams when they worked together. Pouring patterns in almost every case have dramatically improved.”
“Our liquor cost dropped almost three full percentage points in just the first month after installing Capton,” said Robinson. “That represents thousands of dollars in savings in one month of use. The system pays for itself almost immediately. Besides the obvious benefits of staying focused on consistency, we are extremely pleased with the ability to do spot checks at any time and to reconcile Aloha POS data with actual pouring data,” continued Robinson. “The inventory cost reductions as measured by pour average reductions, combined with behavioral adjustments, have made us all true believers.”
“We are enormously pleased when our customers report the kind of results seen at Harry Denton’s Starlight Room,” said Scott Martiny, CEO of Capton. “We are building a company with strategies for products and continuing services which ensure that our customers see a sustained return on investment. In today’s market situation, the Capton decision is an easy one to make, because we affect the bottom line so quickly. And at the same time, the entire system is focused on improving guest experience, which is always a winning move in hospitality.”