Michael Morton is a managing partner and national sales manager for Viking Beverage Control Systems. Vikings offices are located on beautiful Daniel Island; a few miles north of Charleston, SC. Michael and his partners have over 70 years in the bar and restaurant business and combined they have been involved in every aspect of beverage control technologies for 15 plus years. We asked Michael or some more information on his systems.
[F&B Today] I notice you have a lot of high-tech equipment here in your office. What is it, exactly, you guys are doing?
[Morton] Well, simply put, we are merging the new world of technology with the very old world of hospitality management. Our specialty is controlling alcohol beverage costs with easy- to- use beverage control systems. Its the bcs in our companys name: Viking Beverage Control Systems.
[F&B Today] Dont most places already control their beverage costs without all this electronic stuff?
[Morton] The simple answer is yes. However, for years the norm has been to first total all the sales; figure out a cost to sales ratio…then yell at your managers if the numbers are unacceptable (laugh).
[F&B Today] But thats been effective. Right?
[Morton] To a degree; but if you rely on accounting procedures to control costs, the horse is out of the barn! No matter if you weigh the bottles or measure their liquid content even if you buy an electronic device to assist you its the same deal…after the fact detective work. And its usually a time-consuming effort; and often at the end of a very long and tiring day.
[F&B Today] So, Michael, whats the alternative?
[Morton] Portion control from the start. its about accountability. If you know how many drinks were poured, from where, and those drinks were consistent …you know how much money should be in the till and how much product was depleted. Simple.
[F&B Today] Havent portion control systems been out there for years?
[Morton] They have. The old standard has been the ring collar systems. You secure a pouring spout to a bottle and the bartender then passes the spout through an electro-magnetic coil permanently attached to the bar somewhere to pour a drink. Not much flexibility there. Bottom line; the old ring pourers do their job but they slow the bartender down.
[F&B Today] So your new technologies are better. How so?
[Morton] Well theyre much faster, way more user-friendly and very, very efficient. Most importantly; because we offer several types of systems, we can match the right system with the individual venue. Like we say on our website: nobody knows the bar better than the owner or the g.m. we wont try to force one type of system down somebodys throat. We listen first; then present the buyer with his or her options.
[F&B Today] So what, exactly, are the options for electronic liquor portion control?
[Morton] Well, the hottest products out there now are the wireless systems like our wi-pour. One reason theyre becoming so popular is you can install them without re-constructing your bar. We say: if you can set up a home entertainment system you can install our wi-pour. it basically does the same thing that the old ring collars have done for years but the bartender doesnt have to carry the bottle to a single position to pour a drink. The wireless spout doesnt change his routine and, best of all, doesnt slow him down! Getting drinks out faster increases the ring and the tips too. Everybodys happy!
[F&B Today] Why is your wi-pour better than you competitors wireless systems?
[Morton] Back to the basic premise; portion control. The other wireless systems in the marketplace measure the pour-time; then equate that to a volume. One pour a little over next one a little light; then hope it balances out at the end of the day. Our spouts have 4 programmable portions that are dead-on accurate every time. You get a perfect pour if youve been bartending for 2 days or 20 years.