Archive for April, 2009

Shaving Liquor Costs By Tracking Losses

Posted by admin in Bar Inventory, bar inventory control, liquor inventory control on April 26th, 2009

Bar owners and managers cannot keep a close eye to every bottle of liquor supplies all the time. However, putting systems in place to take full liquor inventory control is a good way to save on liquor costs. You will be surprised how much bar inventory goes missing untracked with employees’ habit of munching on lime or cherries here and there or simply the lack of training.

Maintain total control of your liquor inventory by efficiently tracking “lost opportunity costs.” This usually happens when guests change their minds about their orders and such. A POS system could be administered to track such losses and ensures that wasted drinks do not go straight to the lips of some employees.

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Little known ways Behind-the-Bar Liquor Inventory Control

Posted by admin in liquor inventory control on April 25th, 2009

Proper and accurate auditing from behind the bar is an effective way to achieving full liquor inventory control. Audit bar drawers unannounced once per week per manager at random times of any day. It is also recommended that you ensure that every employee attendt to a minimum of five tables/tabs per shift.

Exercise full bar inventory control and save double checking whether your bartenders use the appropriate measurements in mixing drinks and cocktails. Make available the proper ladle sizes for purees and syrups, as well as measuring scoops for ice. Your liquor inventory will also benefit greatly if your employees have adequate supply of glasses and other needs. This shows you care and reduces their frustration.

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Secrets to effective Liquor Inventory Control

Posted by admin in Bar Inventory, beverage management system, liquor inventory control on April 24th, 2009

Extensive training and proper discipline of your staff is one of the best secrets in successful liquor inventory control. Employees that could be trusted not to munch on your expensive cherries and lime would surely help you cut liquor costs. It is important that you build a relationship of trusts with your workers.

Encourage employees to pay up for anything extra they would like to consume. Meanwhile, carry out effective bar inventory by making sure that they know how to use “silent” ringing procedures. Bar workers must also know how to ring up guests’ orders accurately. This help bar inventory control by lessening wasted drinks.

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See how easily you can come up on Closing In on Liquor Costs

Posted by admin in Bar Inventory, liquor inventory control on April 23rd, 2009

Promoting the “silent system” of ringing orders up with your employees is a good way to cut down on liquor costs. It is considered effective liquor inventory control to discourage emplotees from talking to the bartender unless in cases of odd requests. Training is the key to implementing professional ringing procedures.

Another way to shave liquor costs is the tracking of “wasted” bar inventory to keep tabs on the “lost opportunity costs.” A designated POS system is suggested for the appropriate recording of spilled or deleted transactions. The effective tracking of losses through the implementation of a POS system is effective liquor inventory control.

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What everybody ought to know about Cutting Liquor Costs – Behind the Bar

Posted by admin in bar inventory control, liquor inventory control on April 22nd, 2009

Effective liquor inventory control is essential in trimming down every bar owner/manager’s liquor expenses. Close monitoring of various processes, including those from behind the bar could save you lots of money.

There are several ways to control liquor inventory including: (1) locking up unattended liquor; (2) preparing only the necessary bar inventory per shift; (3) labeling stations for designated liquor bottles; and (4) rotating reach-ins and coolers every night. It is also of the essence to ensure that your employees never munch on expensive items like cherries, lemons, lime, and bananas to promote bar inventory control. You could, however, encourage them to pay up if they feel like having some orange or lime juice.

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Keeping Tabs On Liquor Costs

Posted by admin in bar inventory control, liquor inventory control on April 21st, 2009

Liquor costs could be trimmed down through a lot of ways. Effective bar inventory control must be carried out by bar and restaurant owners, through the strategic management of processes such as the placement of orders, receiving inventory, and liquor storage.

Costs couldbe closely monitored and controlled from behind the bar. To implement liquor inventory control, secure all liquor areas in the bar, including mixers like cranberry juice, apple juice, and so on. Prepare only the needed bar inventory for every shift. Labeling bottles to denote where they should be placed also makes it easier to determine what is missing.

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Make Every Ounce Count with a Beverage Management System

Posted by admin in Bar Inventory on April 16th, 2009

Are you a restaurant owner who struggles with the age-old problem that plagues bar and restaurant operations?  Whether you have one or several locations, it is impossible to be in the restaurant all the time, leaving the inability to effectively control liquor sales when off-site.

To remedy this challenge, you must install an effective beverage monitoring system such as Bevchek’s web-based dual system which monitors both beer and liquor, with a new wire liquor monitoring system launching this year.

The Bevchek system is a unique beverage management system designed specifically for the hospitality industry. It provides hospitality establishment owners with real-time product sales from their point-of-sale (POS) terminals relative to real-time pours that are captured through their advanced flow metering technology.

* Unprecedented beverage monitoring and management
* Internet-based, real-time data updated every minute
* Time stamping of all pours and sales transactions
* On-hand inventory management system
* Easy-to-read variance reports highlighting slippage by individual item
* Monitoring of multiple locations from a single computer
* Quick and easy integration with existing dispensing systems
* SMS/e-mail/PDA alerts when user parameters are breached
* A user-friendly Web interface that is simple to read and navigate
* Can be interfaced with most video surveillance systems

With even more features available, BEVCHEK’s goal is to save the client money.  The target is to reach savings of tens of thousands of dollars per location, per year.  With the industry’s average loss sitting between 20 percent and 25 percent, BEVCHEK looks to bring this loss down under 5 percent within the first six months.  This is achieved by shaving two ounces off every pour and by virtually eliminating theft and unnecessary spillage.

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