AndroBar Frequently Asked Questions

AndroBar is a professional punch-to-pour beverage control system that integrates with your POS to control and measure every pour.

Liquor and wine bottles are fitted with calibrated dispensing spouts that ensure the exact programmed portion is dispensed for each drink. When a drink is ordered through the POS — whether entered by the bartender or sent from the floor — the system controls the pour to match the programmed recipe or portion size.

AndroBar controls and tracks every pour, regardless of portion size or cocktail recipe, while the POS records the transaction. Operators can review detailed reporting on beverage usage and can export the data to third-party inventory or accounting systems if desired.

The same system controls liquor and wine pours using the calibrated spouts, and with optional draught beer controls, AndroBar can also manage and track draught beer pours.

By controlling every pour, AndroBar helps eliminate overpours and unrecorded product usage while giving operators greater visibility and control over beverage costs.

A liquor control system is a technology designed to help bars and restaurants monitor and control how spirits and wine are poured during service. These systems ensure drinks are dispensed in consistent portions and that each pour corresponds with a recorded sale in the POS system.

Traditional bars often rely on free-pouring or manual measuring, which can lead to inconsistent drink sizes, over-pouring, and unrecorded drinks. Over time, these small variations can create significant discrepancies between liquor sales and actual product usage.

Automated liquor control systems like AndroBar integrate with the POS and dispense precise portions for each drink ordered. This helps enforce recipe consistency, reduce liquor loss, and provide accurate reporting on beverage usage.

When properly implemented, many operators are able to reduce liquor variance to approximately 1–2%, compared with the **15–20% losses commonly seen in bars without automated control systems.

No. In most cases, once bartenders become comfortable with the system — which typically involves a very short learning curve — service speed generally increases, particularly during busy service periods.

Because AndroBar dispenses the exact programmed portion automatically, bartenders no longer need to free-pour or use jiggers to measure liquor. This allows drinks to be prepared faster while ensuring the correct portion is dispensed every time.

The touchscreen also displays the cocktail recipe and full build instructions programmed into the system. When a drink order is sent from the POS to AndroBar — whether entered by the bartender or from the floor — the screen can show the steps for preparing the cocktail, such as ingredient amounts, glass type, ice, mixing instructions, and garnish details, along with a reference image of the finished drink if provided by the operator. This helps maintain recipe consistency and allows less experienced bartenders to prepare drinks accurately and confidently.

Each calibrated spout is programmed for a specific product. If the incorrect bottle is placed in position, the system will not dispense the pour because it does not match the programmed brand required for that drink. This helps prevent product substitution errors and ensures drinks are prepared exactly as intended.

Bartenders still build and finish drinks the same way they normally would, while the system ensures consistent portions and cocktail recipes across every shift and every bartender.

Using AndroBar is designed to feel very natural for bartenders and fits easily into normal bar service.

When a drink order is entered into the POS — whether by a bartender or sent from the floor — the order appears on the AndroBar touchscreen. Multiple orders can appear at the same time, allowing bartenders to prepare several drinks efficiently. In many venues, the bar printer may still print a chit for the order as well, which servers can use to identify and collect their drinks.

To prepare a drink, the bartender simply grabs the appropriate bottle for the recipe, places the spout into the activator ring, and pours the drink in the same natural motion used when pouring normally.

The bartender holds the bottle as usual while two fingers rest on the activator ring extension where the cable attaches. As the bottle is tipped over the glass, the system dispenses the programmed portion automatically.

When preparing multiple drinks with the same spirit, bartenders can keep the bottle inverted and move quickly from one glass to the next. After each pour, the bottle can be given a quick upward reset motion while still inverted, which resets the activator so the next portion can be dispensed immediately into the next glass. Alternatively, the bartender can return the bottle to an upright position and then repeat the pouring motion for the next drink.

The activator ring is designed to feel natural and comfortable in the bartender’s hand, and most bartenders become accustomed to the process very quickly. After a short period of use, the motion typically becomes second nature.

AndroBar is designed to dispense precise, repeatable portions using calibrated spouts and programmed portion sizes. This ensures each pour matches the exact amount defined in the drink recipe or portion setting.

The spouts are configured and calibrated to match the viscosity of most standard spirits. They can also be adjusted for products that pour differently, such as thicker liqueurs or wine, ensuring consistent accuracy across different beverages.

Because the system controls every pour, it eliminates the inconsistencies that can occur with free-pouring or manual measuring. This helps maintain consistent drink quality while giving operators tighter control over beverage costs.

With optional draught beer controls, the solenoid valves that open and close the draught lines are installed inside the refrigerated keg room. Because the control occurs in the cold environment rather than at the tap, it avoids the temperature and restriction differences that can cause foaming with some at-the-tap draught control systems — reducing wasted beer being poured down the drain.

The system can also accommodate limited top-ups and can pause a pour if a keg runs empty and needs to be replaced. The same pausing capability applies to spirits or wine if a bottle becomes empty or does not contain enough product to complete the programmed pour.

If a bottle does not contain enough product to complete the programmed portion, the bartender can pause the pour. This prevents an incomplete or inaccurate portion from being dispensed.

The bartender can then replace the bottle with another bottle fitted with the correct calibrated spout that contains enough product to complete the pour. Many operators keep additional bottles pre-fitted with spouts and ready to swap in when needed.

Once the bottle is replaced, the remaining portion of the pour can be completed.

A similar process can apply when using optional draught beer controls. If a keg runs empty during a pour, the bartender can pause the pour until the keg is replaced and then complete the remaining portion.

AndroBar can integrate with almost all POS systems commonly used in bars and restaurants.

The system communicates in a one-way direction from the POS to AndroBar. When a drink is ordered through the POS, the order is sent to AndroBar with the programmed pour instructions for that drink.

Integration typically requires manufacturer-side programming as part of the setup process. In most cases, if a POS system is capable of sending drink orders to a bar printer, it is generally compatible with AndroBar.

PULSE86 can review your existing POS system to confirm compatibility and coordinate the integration process where required.

Installation generally requires little to no modification to the bar itself. The system simply needs a suitable location to mount the control box, which is typically installed under the bar top, along with space for the touchscreen. The touchscreen can be placed on the bar top or on the workspace near the control box and activator ring.

System programming is typically completed before installation. Once the hardware is installed, the system is connected and activated by logging into the operator’s account.

Installation time depends on the design and materials of the bar as well as the number of stations being installed. In most cases, installation typically takes approximately 1 to 3 hours per station.

For the system to operate properly, a Windows PC and the required LAN network connections must be in place prior to installation. In most setups, the PC connects to the AndroBar control box through an approved router or network switch, while the POS system communicates with AndroBar through the network or a direct connection.

PULSE86 handles the installation of the AndroBar hardware. Network setup and cabling are typically completed by the venue’s IT provider or internal team. PULSE86 can provide guidance, instructions, or recommend technicians if assistance is required, although many operators are able to complete this setup themselves.

Most bartenders become comfortable using AndroBar very quickly. In many cases, staff are able to begin using the system confidently after a short orientation.

Because the system dispenses the programmed portion automatically and displays the cocktail recipe and build instructions on the touchscreen, bartenders can easily follow the preparation steps for each drink. This allows both experienced and newer bartenders to prepare drinks consistently.

Training typically focuses on understanding the workflow, recognizing how orders appear on the touchscreen, and becoming familiar with basic functions such as pausing a pour or swapping bottles when needed.

Most venues find that staff are comfortable using the system within a single shift.

Yes. One of the primary benefits of AndroBar is helping operators reduce product loss caused by over-pouring, under-pouring, inconsistent drink preparation, and unrecorded drinks. It can also help limit unauthorized pours that sometimes occur in busy bar environments.

Because the system controls the portion size for each pour, bartenders cannot accidentally pour more or less than the programmed amount. This helps ensure drinks are prepared consistently while protecting beverage margins.

Since drink orders must originate from the POS before a pour can occur, AndroBar also helps prevent unrecorded pours. Every controlled pour corresponds to a POS transaction, giving operators better accountability and visibility into beverage usage.

Over time, this level of control and consistency can significantly reduce beverage cost variances and improve overall profitability.

Most bars and restaurants unknowingly lose between 15–25% of liquor profit due to inconsistent pours, unrecorded drinks, or variations in cocktail preparation. These losses can be difficult to detect using traditional inventory methods alone.

In many cases, a short conversation about how drinks are poured, how recipes are followed, and how the bar operates during service is enough to determine whether liquor loss may be occurring. Many operators already suspect there is variance in their beverage program.

If needed, PULSE86 can also review beverage procedures or observe bar service to better understand how drinks are being prepared and where inconsistencies may occur.

When over-pouring or service variance is identified, AndroBar provides a precise portion-control system that helps enforce consistent pours and eliminate over-pouring. When properly implemented, many operators are able to reduce liquor variance to approximately 1–2%.

Many operators assume some level of liquor loss is unavoidable, but the amount can vary widely depending on how a bar is managed.

In bars without automated portion-control systems, but with strict recipes, consistent measuring, and strong management oversight, liquor variance may sometimes be kept to around 5–10%. However, industry experience shows that many bars unknowingly lose closer to 15–20% of liquor revenue due to over-pouring, unrecorded drinks, inconsistent recipes, or service shortcuts during busy periods. In some venues, losses can be significantly higher depending on service style and operational controls.

These losses are often difficult to detect through traditional inventory counts alone because variations in cocktail preparation and free-pouring can create hidden discrepancies between sales and actual usage.

Liquor control systems like AndroBar are designed to address these issues by enforcing consistent portion control and ensuring every pour corresponds with a recorded sale. When properly implemented, many operators are able to reduce liquor variance to approximately 1–2%, significantly improving beverage profitability.

Even small over-pours can have a significant impact on a bar’s profitability. When drinks are poured slightly heavier than the intended recipe or free-poured inconsistently, the extra product used is rarely reflected in the selling price of the drink.

Industry experience shows many bars lose 15–20% of liquor revenue due to over-pouring, unrecorded drinks, and inconsistent cocktail preparation. In some venues, losses can be even higher depending on service style and operational controls.

For example, a bar generating $500,000 in annual liquor sales could unknowingly lose $75,000–$100,000 per year in excess product usage. Because these losses occur gradually during normal service, they often go unnoticed through standard inventory checks.

Liquor control systems like AndroBar help enforce consistent portion control and ensure every pour corresponds with a recorded sale. When properly implemented, many operators are able to reduce liquor variance to approximately 1–2%, significantly improving beverage profitability.

The return on investment for an AndroBar system can vary depending on the size of the venue, beverage sales volume, and current levels of product loss. However, many bars and restaurants see a relatively fast return on investment, often within several months to a year.

In many bar environments, product losses from over-pouring, inaccurate measuring, foaming, or unrecorded drinks can range from 15–25% of beverage inventory. By controlling pour sizes, requiring POS authorization for pours, and providing detailed reporting, AndroBar can significantly reduce these losses.

Because beverage programs typically represent one of the highest-margin areas of a hospitality operation, even small improvements in portion control and accountability can quickly translate into measurable financial savings.

In addition to reducing product loss, operators also benefit from greater consistency in drink preparation, improved inventory visibility, and better control over beverage costs, all of which contribute to the overall return on investment.

No. PULSE86 does not charge consulting fees to assess whether AndroBar is the right solution for your bar or restaurant.

During an initial consultation, we review your beverage program, discuss how drinks are currently prepared and poured, and evaluate whether AndroBar would provide meaningful operational and financial benefits for your venue.

If AndroBar is a good fit, PULSE86 can then assist with system planning, installation, and configuration to ensure it integrates properly into your bar or restaurant operation.

If AndroBar is not the right solution for your venue, we will tell you that honestly.

Yes. AndroBar tracks all controlled pours and provides detailed reporting that allows operators to review beverage usage across their bar or restaurant.

The system tracks pour activity based on the programmed portion sizes and recipes sent from the POS. Operators can review this data to monitor product usage, compare performance between stations or time periods, and identify potential variances.

Actions such as voids and QSA adjustments are recorded through the POS and are reflected in the AndroBar reporting. For example, a void indicates that a drink order was cancelled before it was made and therefore no product was dispensed, while a QSA typically reflects a drink that was made incorrectly and must be accounted for as product loss.

Reporting data can also be exported and used with third-party inventory management or accounting systems if the operator wishes to incorporate it into their broader beverage cost controls.

These reporting tools provide operators with greater visibility into beverage performance and help support more accurate inventory and cost management.

Yes. AndroBar can control and dispense both liquor and wine using the same calibrated spout technology.

Each bottle is fitted with a calibrated dispensing spout that ensures the programmed portion size is dispensed accurately. The spouts are configured to match the viscosity of most standard spirits but can also be calibrated for products that pour differently, including wine.

Portion sizes can be programmed based on the operator’s preferences. For wine service, common portion sizes such as 5 oz, 6 oz, or 9 oz can be programmed, although any portion size can be configured if desired.

This allows operators to maintain consistent pours and better control beverage costs for both liquor and wine service.

Yes. With optional draught beer controls, AndroBar can manage and control draught beer pours in a similar way to how it controls liquor and wine.

The system uses solenoid valves installed in the refrigerated keg room, where the draught lines originate. Because the control valves are located in the cold environment rather than at the tap, this avoids the temperature differences and restriction issues that can cause foaming with some at-the-tap draught control systems.

In many bars and restaurants, draught beer losses caused by foaming, inconsistent pouring techniques, or unrecorded drinks can average 15–25% of product. By controlling pours and reducing foaming at the source, AndroBar can often reduce those losses to around 5% or less, helping operators significantly improve draught beer profitability.

The system can also allow for limited top-ups when necessary and can pause a pour if a keg becomes empty, allowing the remaining portion to be completed once the keg is replaced.

This provides operators with greater control over draught beer service while helping reduce waste and maintain more consistent pours.

No. In most cases, bars and restaurants can continue operating much the same way they do today.

Bartenders still build and finish drinks using the same ingredients, glassware, and preparation methods they are already familiar with. The main difference is that the system controls the portion being dispensed to ensure accuracy and consistency.

Because drink orders originate through the POS and are sent to AndroBar, the system fits naturally into the existing service workflow. In many restaurant environments, this is already the normal process.

In some high-volume bar or nightclub settings, bartenders may be accustomed to preparing the drink first and entering it into the POS afterward. With AndroBar, the workflow is simply reversed — the bartender enters the order into the POS first, and then prepares the drink. This ensures every pour is authorized and recorded through the punch-to-pour system while maintaining normal service speed.

Many operators find that once staff become familiar with the system, it actually simplifies drink preparation while improving consistency and control over beverage costs.

AndroBar systems are supplied through authorized regional partners who provide consultation, installation coordination, and local support.

For bars and restaurants in Ontario, PULSE86 is the authorized AndroBar dealer and service provider. This ensures operators receive proper evaluation of their beverage program, professional system planning, and local support during installation and configuration.

PULSE86 brings more than 30 years of hospitality industry experience, including senior operational leadership in bar and restaurant environments, providing practical insight into how beverage programs function in real-world service conditions.

If you contact the manufacturer directly from within Ontario, your inquiry will typically be directed to PULSE86 so we can assist in evaluating whether the system is the right fit for your operation and provide local consultation if appropriate.

Every bar operates a little differently, but most operators already suspect when liquor losses are occurring. In many cases, a short conversation about your beverage program, service style, and how drinks are poured during service is enough to determine whether a liquor control system could provide value.

Industry data shows many bars lose 15–20% of liquor profit through overpours, unrecorded drinks, and inconsistent recipes. Because of this, the return on investment for a liquor control system is often relatively quick.

If needed, PULSE86 can also perform a simple service observation and operational review to estimate where losses may be occurring and whether AndroBar would be a good fit for the operation.