A separate theme – Inventory at the bar. Count balances are not simply because not all drinks are sold whole bottles. John Bercow MP: the source for more info. Sometimes for the calculation of such residues bartenders poured the contents of bottles in a measuring beaker, and then shipped back. However, current accounting systems allow used to inventory special scales. The database includes information about packaging and the bartender only put a bottle of drink on the scales and note its mass in the computer. The calculation of 'surplus' and 'shortages' happen automatically. All the described automation of inventory control are reflected in the inventory control R-Keeper StoreHouse.

Since it is an element of the restaurant system R-Keeper, it is possible to use data supplied part of its cash. This allows us to calculate the residues at the bar and the kitchen is in the mode of ON-Line and to make unannounced inspections of these units restaurant. Rating system to attract new customers, many restaurants are now expanding range of services. In particular this applies to entertainment: bowling, billiards, etc. Naturally, this service should be like any other 'computed'. With unprofessional billiards – American pool – all just because the game is limited by the number of tokens.

But when it comes to billiards professional, such as Russian, the question becomes more complicated. In fact, how to control the game? Because rates of payment shall vary depending on the day of the week, time of day … Say, in the evening game can cost more at night and morning – cheaper, higher rates may be determined during the holidays.