How many times have you heard this? "My bartenders all pour a 4 count. That's our portion control system."
I doubt that all bartenders "count" at the same rate. Does vodka pour at the same rate as Spiced Rum? Does the staff "count" at the same rate for everyone? Is the "count" the same at 7:00 PM as it is at midnight?
Face it - the "Count System" is not a system at all, and not a means of portion control.
Let the Posi-Pour do the counting for you. It's consistent, measures true flow regardless of type of spirits poured, never gets tired, and never changes from drink to drink or server to server . THAT - is real portion control!
The question "How much is a shot" comes up a lot. Most use a standard 1 ounce shot - but the size of a shot varies from place to place.
Your glassware is one determining factor. 1 ounce of liquor in an 8 ounce glass with ice and mix seems acceptable to most - but if your standard cocktail glass is a 12 ouncer, you'd better be prepared to pour a 1-1/4 to 1-1/2 ounce shot.
The variance seems regional as well, with heaver pours on the right and left coasts, and smaller shots in the Midwest. You can still get a brandy and 7UP in a 6 ounce glass (3/4 oz. shot) at many a tavern in Wisconsin. They'd not be happy with that in New York City!
The important issue is to be aware of your shot size, and pour it consistently. No better way than with the right Posi-Pour.
How important is shot size? How much does it change bottle yield?
Shot size is a big decision. Pouring a 1 oz. shot gives you 33 shots per liter.
If you go to a 1-1/4 oz. shot, your bottle yield goes down to 27 shots. And if you pour 1-1/2 oz. shots, you'll only get 22 shots per liter. That's a big swing - with huge impact on your liquor cost.
Match up the shot size to your glassware, your customer's tastes, and your profit margin....and be sure to pour the same size shot for everyone in every drink.
No better way to control costs and liquor portions than with the Posi-Pour!
We've become like Kleenex in the tissue world. Every tissue, regardless of manufacturer or country of origin, is commonly called a Kleenex.
That's the case with portion control pour spouts. Everyone refers to all of them as "Posi-Pours", regardless of who makes them or where they're made. We have conversations almost daily here with folks who think they have the real McCoy when in fact they have some cheap, foreign copy. It's not unusual for us to receive "returns" of these inferior pourers from dissatisfied bar owners who think we made them.
We all realize that imitation is the sincerest form of flattery, but really, just because it looks like a Posi-Pour does not mean it works like a Posi-Pour.
Check your pourers, especially any that are falling apart or not pouring accurately, for "Posi-Pour, Magnuson Industries" stamped on the bottom of the collar.
That's the genuine Made In USA by us pour spout. If the ID is not there - you've been taken.
