Posts Tagged bar inventory control
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.
Bar Inventory, bar inventory control, liquor inventory, liquor inventory control
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.
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.
Bar Inventory, bar inventory control, liquor inventory, liquor inventory control
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.
bar inventory control, beverage management system, beverage monitoring system, liquor inventory control
Bar Owner’s Guide to Cutting Liquor Costs
Posted by admin in Bar Inventory on March 19th, 2009
Are you a bar owner or manager who is looking to save up on liquor costs? One effective way to do this is by doing regular inventories and closely monitoring your liquor orders preferably with help of a hand-held inventory system like Bevchek. Read the rest of this entry »
Bar Inventory, bar inventory control, Bevchek, liquor inventory, liquor inventory control