Yamato BC-10 Operation Manual

YCO-1099-02-07

YCO-1099-02-07

YCO-1099-02-07

YCO-1099-02-07

A)

360

o

rotating outer ring

B)

Fixed inside chart

C)

Green,  uid ounce graduations on outer ring. To be used for cordials/

liqueurs only (Creme de Menthe, Kaluah, etc. or any other containing sugar

D)

Red,  uid ounce graduations on outer ring. To be used for distilled spirits

only (whisky, gin, vodka, cognac, etc.)

E)

Indicator

F)

Black tare setting graduations.

YCO-1099-02-07

YCO-1099-02-07

Since drinks are conventionally sold by  uid ounces or fractions there of, the sim-

plest and most accurate concept of inventory control of any bar is to reduce the

inventory to a TOTAL NUM BER OF FLUID OUNCES in stock (full and/or

open bottles). Full bottles are naturally easy to inventory, since they contain

either 23, 24, 25.6, or 32  uid ounces. Half gallons contain 64  uid ounces and

are mostly used for automatic dispensing systems.

The problem in bar inventory is the determination of what is left in open bottles,

to arrive at an accurate “in stock” inventory. The *Accu-weigh Bar Inventory

Control Scale is designed exactly for that purpose. It quickly and easily supplies

the user, the net content of any open bottle, IN FLUID OUNC ES!

Before taking your  rst inventory, two steps must be taken:

2) The tare setting number for each brand carried in inventory must be deter-

mined.

Although these two steps are somewhat time consuming, they must be taken and

done carefully as they will in uence the time required to take all future inventories

and their accuracy. Once this effort is made , future inventories will take a small

amount of time.

Step One

Standardized bottle placement is necessary for smooth op er a tion in any busy

bar and is already practiced in most. Once bottle placement is standardized, the

problem of searching for bottles is eliminated and the actual taking of inventory

is sped up greatly. The  rst step is to  ll the Bar Inventory Worksheets to re ect

the standardized bottle placement. Most bars prefer to take inventories shelf by

physical facilities and personal preference. What is really important is that this

order or sequence be the most con ve nient for your facilities and per son nel, and

be adhered to on all successive inventories. All brands must be listed on the Bar

Inventory Worksheets in the decided se quence.

Step Two

The next step is to determine the tare setting number of each brand. The rotat-

ing outer ring of the BC-10 shows two sets of color-coded graduations (see

Figure 1-page 2). In order to determine the exact content of an open bottle, the

weight of the bottle needs to be known. The weight of the bottle is the tare

YAMATO CORPORATION

P.O. Box 15070

Colorado Springs,CO

Phone [phone]

Fax [phone]

YAMATO TECH CORPORATION

#112-19425 Langley By-Pass

Surrey, B.C. V3S 6K1

Canada

Phone [phone]

Fax [phone]

For service, please contact your dealer.

or green graduations on the rotating outer ring.

B. After selecting the proper graduations, rotate the outer ring until the ZERO

mark lines up with the tare setting number on the inner,  xed chart.

C. Place the open bottle on the scale, without removing the pourer. Within a

u a tion on the outer chart which designates the number of  uid ounces left in the

bottle.

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3

3

YCO-1099-02-07

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number is explained in detail on page 5. THIS IS A ONCE ONLY OP ER A-

TION, as the tare setting number of each brand is recorded on the initial Bar

Inventory Worksheets, and is transferred onto the sucessive Bar Inventory Work-

are slight weight variations from bottle to bottle within the same brand. These

differences are negligible and average out. However, since the *Accu-weigh scale

will be used for open bottles only, it is rec om mend ed that a standard pourer be

included in the tare setting number. Otherwise, the pourer would have to be

removed before inventory was taken.

To speed up the use of the scale while taking inventory, two columns are provid-

ed on the Bar Inventory Worksheet where tare setting num bers are to be entered

according to the type of liquor to be weighed. The tare setting number of bottles

of distilled spirits are entered in the Bar Inventory Wroksheet in the column

marked “TARE (red grad).” In the column marked “TARE (green grad.), the

tare setting numbers of cordials/liquers should be entered.

Once you have determined the sequence of inventory and established the tare

ready to start with your  rst inventory. The Bar In ven to ry Worksheets are

provided with columns where full bottles are recorded and a column where the

net contents of open bottles are entered. Any existing inventory method can

be used. For ease, and clarity, it is recommended that proper inventory con-

trol worksheets are used, such as those provided with the scale. The carefully

designed worksheet supplies columns for all the necessary in for ma tion and allows

inventory taking location by location, such as shelf 1, shelf 2, etc. After each

worksheet is completed, a grand total can be quickly ob tained by adding the totals

of each worksheet.

Prior to taking an actual inventory, the Bar Inventory Worksheets should be

prepared in advance with with the tare setting numbers entered into the proper

columns. Two persons can most ef ciently take inventory: one in charge of the

worksheets and the scale, the other in charge of the bottles.

To Determine the Tare Setting Number

A. With an

EMPTY

bottle

The easiest way to determine the tare setting number of any brand is to weigh an

EMPTY bottle. If you have an empty bottle available, place it on the scale and

the indicator will show the tare setting number on the black grad u a tions of the

 xed, inside chart. However, since the scale will be used to weigh open bottles

only, it is recommended to place, next to the empty bottle, a standard pourer to

be included in the tare setting number. This way, the pourer does not have to be

removed from the bottle when inventory is taken.

Record the tare setting number on the worksheet in the appropriate “TARE”

column.

B. OR with a

FULL

bottle

Place a full bottle on the scale with a standard pourer next to it. Using the chart

below, determine how many ounces are in the full bottle, and move the outer ring

to align the red value in ounces with the pointer. If, for ex am ple, it is a quart of

whisky, rotate the outer ring until the 32  . ounce mark of the red grad u a tions

lines up with the in di ca tor. Read the black grad u a tion on the  xed, inside chart,

which is directly opposite the ZERO of the red grad u a tions. This number cor-

re spond ing to this black grad u a tion is the tare setting number.

Size of Bottle

Number of Ounces

Fifth

25.6

Quart

32

Half Gallon

750 ml

25.4

33.8

NOTE: The *Accu-weigh Bar Inventory Control Scale uses an ex clu sive set of

tare values which allow for the closest possible de ter mi na tion of the weight of

the glass bottle. The tare setting numbers are expressed in whole or half num-

bers, such as 32, 32.5, 55.5, 60, etc., and should NOT be confused with weight

values taken from any other scale.

To Determine the Content of Open Bottles

A. The Bar Inventory Worksheet will determine the tare setting number to use.

If properly prepared, the worksheet will also show whether or not to use the red

5

5

DATE_____________

TAKEN BY_________________

LOCATION___________________

BRAND

OPEN BOTTLES

FULL BOTTLES

NAME TYPE

SIZE

TARE (RED

GRAD)

TARE

(GREEN

GRAD)

COLUMN 1

NET CONTENT

COLUMN

2

22

COLUMN

3

23

COLUMN

4

24

25.6

32

64

COLUMN

5

COLUMN

6

COLUMN

7

TOTAL A

NUMBER OF FLUID oz IN OPEN BOTTLE

(COLU MN 1 ONL Y)

TOTAL NUMBER OF FULL BOTTLES

MULTIPLY BY

oz PER BOTTLE

NUMBER OF FLUID oz IN FULL BOTTLE OF VARIOUS SIZES

TOTAL B

NUMBER OF FLUKE oz IN FULL BOTTLES

(ADD COLUMNS 2 THROUGH 7)

TOTAL INVENTORY IN FLUID oz

x 22 x 23 x 24 x 25.6 x 32 x 64

(TOTAL A + TOTAL B)

COLUMN 1