Posts Tagged liquor inventory

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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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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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 »

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