Archive for category bar inventory control

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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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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