Are there any other Bar/restaurant owners that have input a liquor control system and have ROI?

I used to own a small convenience store that sold beer. We made it a rule that everyone was carded. In this way, we could avoid expensive fines. I also was a restaurant manager for a small hotel that also had a bar. I went through TIPS training which helped a lot. I also kept all back stock locked up and marked the bottles to track sales vs. loss. I hope this helps.