The waiter only needs to process the ordered cocktails. Searching in the cocktail recipes on the system is no longer necessary. This means time savings in production. This means avoiding errors in the production of the cocktails. 

The cocktails are ordered by entering them into the cash register or mobile phone The cocktail order appears in a list on the cocktail machine. This list is processed.

The advantage of this technique is that there is no dirt or deposits in the measuring medium.  This means that this is exactly what happens in turbines and other measuring systems, resulting in error messages.

By means of a new unique technique, it is determined without contact whether there is liquid in the hose.

So that the employee receives information before the container/tank is empty. When the cocktail level falls below the minimum level, the cocktail is no longer produced.

The system is informed how much is in the container/tank by entering the filling quantity. The software calculates the used quantity of the ingredient.

Control of the employees. Allocation of how much turnover has been made by whom.

With an ID-card, Transponder , Dallas key and Waiter pen. Each waiter gets his own medium which is assigned to him.

Evaluation Remote. Changes Remote. Service Remote. Update Remote.

An integrated IT module that establishes a connection to the data server. The existing WLAN network of the customer is used. The client's WLAN password is taken over and the connection to the network to the WWW is established.

So that the syrup is optimally mixed with the water and so that a great soft drink arrives in the glass and then at the guest.  So that long drinks can be produced optimally. So that drinks such as wine spritzers, juice spritzers, Aperol spritz, Hugo and other mixed drinks can be produced optimally

We have developed a tap head in which all the ingredients are centred on one point, the ingredients are let out. This is done by placing each outlet at a certain angle. Centrally, two water pipes, still and bubbly, are responsible for ensuring the mixing of the syrup and water.