Liquor Inventory Experts

Create Your Dream Home Bar with These Inspiring Ideas

Transform your home into the ultimate entertainment spot with a dream home bar. Discover inspiring ideas and tips to create the perfect atmosphere for hosting friends and family.

Choosing the Perfect Location for Your Home Bar

Home Bar BourbonWhen setting up your home bar, one of the first things to consider is the perfect location. Look for an area in your home that is easily accessible and allows for comfortable seating. It could be a corner of your living room, a dedicated space in your basement, or even a converted closet. Make sure there is enough space to move around and socialize.

Another important factor is proximity to water and electricity. You'll need access to a sink for washing glassware and utensils, as well as power outlets for your appliances. Consider the layout of your home and choose a location that makes it convenient to connect to these essential utilities.

Lastly, think about the overall ambiance of the area. Is it a space that you and your guests will enjoy spending time in? Consider factors such as lighting, decor, and seating options to create a welcoming and comfortable atmosphere for your home bar.

Designing Your Home Bar to Reflect Your Style

Designing your home bar is an opportunity to let your personal style shine. Start by choosing a theme or aesthetic that speaks to you. Whether you prefer a sleek modern look or a cozy rustic vibe, make sure to incorporate elements that reflect your taste.

Consider the materials you want to use for your bar. Wood is a popular choice for a classic and timeless look, while metal and glass can add a contemporary touch. Don't forget to pay attention to the details, such as bar stools, lighting fixtures, and shelving units. These small touches can make a big difference in the overall design.

Another important aspect of designing your home bar is organization. Make sure to plan for storage space for your liquor bottles, glassware, and other bar essentials. Utilize shelves, cabinets, and drawers to keep everything neat and easily accessible.

Remember, the design of your home bar should not only be visually appealing but also functional. Keep in mind the flow of the space and ensure that everything is within reach for efficient bartending.

Essential Equipment and Tools for Your Home Bar

To create delicious cocktails and drinks at home, you'll need the right equipment and tools. Here are some essential items to consider for your home bar:

1. Cocktail shaker: A must-have for mixing and shaking drinks.

2. Jigger: A measuring tool to ensure precise proportions.

3. Mixing glass: Ideal for stirring cocktails with a long-handled spoon.

4. Strainer: Used to separate the liquid from ice or other solids.

5. Muddler: Essential for crushing herbs, fruits, and spices to release their flavors.

6. Bar spoon: A long, slender spoon used for stirring and layering drinks.

7. Citrus juicer: For fresh-squeezed juice in your cocktails.

8. Ice bucket and tongs: Keep your ice cubes handy and hygienic.

9. Glassware: Stock up on a variety of glasses, including highball, rocks, and martini glasses.

10. Cutting board and knife: For garnishing and slicing ingredients.

Investing in these essential tools will allow you to mix up your favorite cocktails like a pro.

Stocking Your Home Bar with a Variety of Spirits

When it comes to stocking your home bar, having a variety of spirits is key. Here are some popular options to consider:

1. Bourbon: A classic choice for whiskey lovers, perfect for sipping or mixing in cocktails.

2. Vodka: A versatile spirit that can be used in a wide range of cocktails.

3. Gin: Ideal for refreshing cocktails like the classic gin and tonic or martini.

4. Rum: Whether light or dark, rum is essential for tropical cocktails.

5. Tequila: Perfect for margaritas and other tequila-based drinks.

6. Scotch: A sophisticated choice for whiskey connoisseurs.

7. Brandy: Great for after-dinner drinks and classic cocktails like the Sidecar.

8. Liqueurs: Consider stocking a few liqueurs like amaretto, triple sec, and coffee liqueur for added flavor in cocktails.

9. Bitters: A few different types of bitters can elevate the taste of your cocktails.

10. Vermouth: Essential for classic cocktails like the Manhattan and Martini.

Remember to choose spirits that you enjoy and that can be used in a variety of cocktails. It's also a good idea to have some non-alcoholic options available for guests who prefer not to drink.

Creating a Unique and Personalized Drink Menu

Now that you have your home bar set up and stocked with spirits, it's time to create a unique and personalized drink menu. Consider the following tips:

1. Signature cocktails: Come up with a few special cocktails that reflect your taste and style. Experiment with different flavor combinations and garnishes to make them stand out.

2. Classic cocktails with a twist: Put your own spin on classic cocktails by adding unique ingredients or presentation styles.

3. Seasonal specials: Change up your drink menu with the seasons. Offer refreshing cocktails in the summer and warm, cozy drinks in the winter.

4. Mocktails: Don't forget about guests who prefer non-alcoholic options. Create a selection of mocktails that are just as delicious and visually appealing as your alcoholic drinks.

5. Customizable options: Give your guests the opportunity to customize their drinks. Offer a variety of mixers, garnishes, and flavor options to cater to different preferences.

Remember to have fun with your drink menu and don't be afraid to get creative. Consider incorporating local or seasonal ingredients for a unique touch.

Topics: wine inventory, managing liquor inventory cost, whiskey, liquor inventory system, liquor control, liquor inventory app, bouron inventory

25 ways to Prevent shrinkage at your bar

Man stealing money

Every week we are asked what are the ways bar owners could be losing money. We have come up with the 25 most common ways that your bar could be losing money.

1. Short Ring - Under-ring the correct price of item and pocket the
difference.

2. Phantom Register - Extra register put in bar and items not rung
in on main register.

3. Serve and collect while register is reading between shift
changes.

4. Claim a phony walk-out. Keep money received from
customer.

5. Phantom Bottle - Bartender brings in his own bottle and
pockets cash from the sale.

To get the rest of the list click here

To learn more how Scannabar's alcohol inventory software can start helping you save money today visit use at our website www.scannabar.com

Topics: inventory managers, Bar inventory, bartending schools, wine inventory, free pour, beer inventory, profit

The Truth About Liquor Dispensers: Do They Work?

The dictionary meaning of a dispenser is as follows: “a device that automatically dispenses a Liquor Dispensersingle item or a measured quantity” In the hospitality industry, we are sometimes faced with a decision; do we want our liquor to be poured by way of a dispensing unit? Do we want our bartenders to be “automatic” and potentially take away any flair our personable bar staff has to offer our patrons?

Liquor dispensers are designed to specifically pour a pre configured amount in a glass, no more, no less. There can be certain advantages:

  1. Consistency of drinks
  2. Controls over quantity poured
  3. Less bartender training required

Liquor dispensers typically are available in two forms: guns & spigots.

Guns normally entail tubing to be run from the bar to an area where the liquor is poured into small vats. From there, as a product is selected at the bar, the liquor from the liquor room runs along the line into the patrons drinks. Many times, operators will limit the guns to rail product like vodka, gin, rum…or what we call high moving products.

Spigots or what can be best described as “time release valves” are systems in which a ring is placed around a nozzle on the bottle. When a portion of liquor is requested, the bottle is put through the activator ring, the lever is pressed and an electrical courant opens the valve to dispense a portion of liquid.

Although we may perceive these systems as the ultimate controls, there are a few things to consider: 

  1. If you have several pouring stations, they can become cost prohibitive
  2. They can be impersonal: clients still like to see a bartender pour a drink straight into a glass without all the “mechanics” involved
  3. Sweet liquors have a tendency to crystallize and cause back ups in the lines and spigots thus requiring regular maintenance.
  4. Lack of inventory: as much as these systems can dispense exact amounts, they still require a separate system to conduct regular liquor inventories

In the end, as an operator, the decision lies in both the financial areas but also the image and feel you want your establishment to portray, both certainly will have an impact on your business and this is certainly a decision that takes time and research before adapting.  

Topics: liquor inventory, Bar inventory, bar inventory levels, Bar staff, wine inventory, Bar Management, Wine Control, Liquor Inventory savings, inventory counting

Top 6 things to walking a succesful hospitality trade show

Walking the ShowHospitality tradshow

Are you or members of your management team thinking of attending a tradeshow soon?

If yes, here are a few things you may want to consider:

  1. What are the specific needs of the company? Is it hardware, software…?
  2. Before attending, visit the host tradeshow’s website and look for products you may be need or looking for information on.
  3. Locate companies that supply products you may be on the market for and make note of their booth number and website
  4. It is a good idea to visit the website of the company(s) who has products you may be looking to purchase to better understand how they work and how they compare to the competition.
  5. When you visit a booth, it is always best to ask questions and wait and see how the people in the booth respond. Are they knowledgeable and wanting to understand your needs or are they just there to collect names? Remember, what you see and meet at the show may be reflective of the service you will get in the future
  6. If you find the product you are looking for and are ready to make a purchase, a tradeshow is a good place to negotiate a “good deal”

 With the upcoming Florida Restaurant show, it might be a good idea to visit their website; you can even sign up and get a free pass! So, if you are looking for a glass washer, a wine cellar or liquor inventory control software, doing your homework before the show certainly has its benefits.

Please visit us at this years Florida Resaurant and Lodging show on Spetember 12,13,14 2010 we will be in Booth #2144.

Hope we see you there!!

Topics: liquor inventory, wine inventory, profit, hospitality jobs, hospitality industry show, trade show

7 Question to ask When Purchasing a Wine Inventory System

Wine Cellar Inventory

Wine inventory software

If you a re considering a wine inventory software, it is important your start from the basics and move up. Simple questions you should ask yourself:

  • How extensive is my wine list?
  • Will I serve wine only by the glass or also by the bottle?
  • Does my wine inventory software need to manage multiple wine storage cellars?
  • Can the wine inventory software I plan to purchase offer a feature that allows and suggest the best marriages between wine and the meal that is being served?
  • Can my wine inventory software not only manage wines by region, color and grape varietal, but also by vintage?
  • Can my wine inventory software flag me when a specific variety in inventory has reached its peak and ready to be served?
  • Does my wine inventory software consider the purchase price of the wine and with age its update value?

Wine inventory software is a tool that can help you increase sales and decrease shrinkage. Simply know what needs to be ordered and how much needs to be ordered can avoid the sometimes embarrassing scenarios when we are out a variety, but it also helps us control the quantity we are buying. We must consider the following when buying wine, ordering to much wine of a certain variety or vintage can lead to overstocking and that creates a situation where our money is tied up in inventory and not working for us.

That being said, there are some wines that can appreciate in both flavor and value over time, that is where a strong inventory software can help you better manage what can be the most important and profitable facet of your business.

Topics: wine inventory, Wine Control, wine, Wine Celler

Liquor, Beer and Wine Inventory: Budgeting for Profit

Wine inventoryThe primary goal of any establishment that sells liquor, beer and wine is profit. Taking control of your liquor, beer, and wine inventory is the first step.

To confirm we are making progress in our profit making goals, we need targets and ways to measure the success or failures our business may be encountering. It is for this reason, we create budgets which will allow us to better monitor and take the corrective actions needed to reach our goals.

What is a budget? It a financial plan for a specific period, month, quarter, year...where we try to compare the sales we hope to make versus the costs associated to these sales.

The budget we create will at first be just a plan that details the sales we expect to make, costs and the desired profits. But as we enter the budget period, the budget takes on a new personality; it becomes one of our control tools that help us compare the actual results versus the desired results. The liquor, beer and wine inventory software we choose to collect the data is a crucial tool to assure the accuracy of the data we utilize to compare and reconcile our budget results.

We must realize our budgets will go through certain phases and the set of figures we input can change as our business environment evolves. In the first phase, we project the financial future in detail and make sales realistic forecasts, but changes do occur and we may be obliged to review our budgets as we enter our specific period.

In the last phase of the budget, we compare the data and we are then in a position to analyze areas that require more attention or maybe modify the budget initially created as our goals are either unattainable or the "bar" has been placed too low.

Topics: liquor inventory, wine inventory, beer inventory, profit