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Point-of-Sale Systems, joins the team of reality TV show, Bar Rescue
   
Point-of-Sale Systems.Com has joined the team of Spike TV's new series, "Bar Rescue". The series host, Jon Taffer, one of the country's top restaurant and bar consultants, will give failing establishments one last chance to succeed. The show will delve into every business facet of running a bar from creating a profitable drink/food menu to crowd management to music selection to managing disgruntled employees.
  In this scene from from Episode 1, "Breakwall", Callie Tsoukalas, Point-of-Sale Systems.Com, Customer Service and Training Specialist, reviews product features.

Taffer will use his "in-your-face" style along with his renowned method of management called "Taffer Dynamics" to transform the bar into a vibrant, profitable establishment. He will utilize everything from state-of-the-art science such as eye tracking technology, monitoring of body temperature and even reading pheromone output in patrons in order to create an ambitious plan of action. Taffer will focus on one establishment per episode from cities all around the country. Taffer's wife, Nicole, will appear in the show along with a rotating group of experts.

"Bar Rescue" is produced by 3 Ball Productions/Eyeworks US, and Executive Producers JD Roth and Todd A. Nelson ("The Biggest Loser," "Master Chef," "I Used to be Fat," "Flying Wild Alaska").

Click for Episode 1
Click for Episode 2
Click for Episode 3

 
   

 

Gallery From Episode 1, "Breakwall"
       
  3 Ball Productions is based in Redondo Beach California so it was natural to get the crew warmed up on a bar in their backyard. Conveniently Redondo Beach is only about 20 minutes from our offices so it felt like our backyard also.

Here the demo as started, lights have been installed and and areas are taped off as polyurethane counter tops dry. We have brought in our POS equipment.
 
       
  This is inside the bar area. The plastic is surrounding the newly refinished bar top. The POS system will be behind the and the covered touch screen is just visible. We have already run the category 5 cables from the unit to the kitchen printer and connected the network and internet. We have 24 hours to the reveal and the configuration is not yet done.  
       
  Again, 24 hours to go. This is the main bar area. The place was an Irish pub, and is now getting a change to a hip modern beach bar. Note the pucker fish inspired drop down lamps which will be over two surfboard style tables.  
       
  Five minutes to the reveal. The production assistants scramble. We have just got our system up with the basics configured for the reveal. We want our logo on the computer's screen and are hoping for a little publicity!  
       
  30 Seconds to go. We step back and head for the back door. As the owners are about to enter through the front door for the reveal of their "New" bar. The bar will now have a more efficient operation as orders are sent to the kitchen so wait staff will not have to hand carry them. Also, communication will be more clear as the orders are printed on a high speed printer not written by hand.  
       
  The reveal is over and now we are working with a producer and the camera and sound crew to determine what we can show the owners in terms of the POS system features that will help their bar. By putting all orders through the POS system reports can be run to better control inventory. Even if orders are not set to reduce inventory, knowing exactly how many vodka drinks where sold in a period a comparison to what was purchased will indicate if theft is occurring.  
       
  This scene shows to good effect the large number of specialists necessary to put on a reality television show. All the camera and sound input is transmitted immediately to a "control room" where directors and producers can see that the action is following one of several preplanned scenarios. The control room can communicate with the team members and the principal experts to direct them to do or say certain things. And yes certain scenes are done over if they do not look right, so much for reality!  
       
Gallery from Episode 2: "Racks "  
  Episode 2 takes us to the "inland Empire" 1 1/2 hours east of Los Angeles. This bar and restaurant was called Angels and was a nondescript place next to a topless bar. The team rescued this bar by turning it into a very cool billiards place with a "bourbon bar" (think bourbon tasting just like wine ).
 
       
  Here is the inside of the bar / restaurant the day before the reveal. This shot shows the size of the place with the main bar just out of the picture to the left, the new "Bourbon Bar" to the right and the open kitchen door on the other side of the room. We ran the Category 5 cable from the kitchen printer to the POS station behind the bar, over 100 feet.  
       
  Here is the afore mentioned bar with the POS station hours before the reveal. We are ready with plenty of time to spare but we still need to get the menu "programmed" into the POS and the staff trained. Staff training will take place on camera, but because we are not using a table service interface the new system should be easy to learn.  
       
  The day of the reveal and the grand opening. Here camera and sound crews follow host Jon Taffer around the bar. There are overhead white lights all over the bar to make the recording easier. On of the things the bar needed was to take credit cards we were able to get the owners approved and set up in a remarkable 6 hours!  
       
  The staff has been given new red t-shirts and Callie is showing them how to use the point of sale station. We have a laptop computer connected to the POS station off- camera so our technicians can update the new menu with items and modifiers. As the staff starts to use the POS system we can make adjustments to on-screen buttons and other features of the system to make it efficient for the staff.  
       
  Jon Taffer looks through the kitchen pass through window as a camera person ready's himself inside the kitchen door. The kitchen printer is on the table next to the cutting block. The chef, Fernando, immediately fell in love with the system which keeps the staff out of his way and makes it easy to read the orders.  
       
  Camera and sound behind the bar getting a shot of the food. and a customer's reaction. Every time we see the cameras approaching we try to duck out of the way. It gets too crowded and we do not want to mess up the shot the director is going for. When the director wants us we are told by a production assistant to get ready.  
       
  As the opening night rolls along, we have proof that our Point of Sale system is easy to learn and use. The staff is able to operate the system without any assistance from our trainer or technicians!

The touch screen makes selections fast and easy and the application is very intuitive so everyone was able to start using the system quickly.

Before we knew it, it was past midnight. The crew go all the shots they wanted, but the owners and staff were having so much fun they did not want to stop! We showed them how to balance out so we could go home, but they kept right on going!
 
       
Gallery from Episode 3: "Canyon Saloon "
       
       
       
       

 

 

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