Liquor Inventory Experts

Managing the line at your bar

It’s a warm Saturday night and the town has a certain “buzz” to it. Your bar is getting ready for a big night and then all of a sudden, you leave your office and notice a line forming outside your door.

This can be a good sign for your bar; it’s busy! But what can go wrong?

To start, you should ask your people at the door if you have reached capacity and if not, how far off are you?

Secondly, this is probably a good time to have the bar staffs make sure there is a sufficient amount of liquor inventory behind the bar, the beer coolers are well stocked and wine and champagne are well chilled.

Once you have been through this, it is time to speak to your people at the door to make sure the line and the wait is well managed. Nobody likes to wait, so you want to make sure the time they are wait is justified.

You also need to take a decision on the “regulars” that come in when there is no line up and help your business going. What is important is that you respect the capacity that was assigned to you without breaking the law, but also make certain your regulars or maybe “big spenders” are not in line or worst yet…at the competitor!

It’s always a good idea to meet with your doors staff to go over company policy and make sure customers are happy and the bar can make the most of the busiest hours of the week our industry offers

Yesterday’s strategies just won’t cut it. Today you need access to all the latest foodservice industry trends, strategies and product innovations … and you don’t want to search through multiple sources to find them.

The Florida Restaurant & Lodging Show provides just that – your once-a-year, one-stop opportunity to learn about all of the cutting-edge strategies, products and services you’ll need to guide your business into the future.

Don’t rely on yesterday’s business strategies to navigate through today’s challenging times. Attend … September 12-14 at the Orange County Convention Center … and gain a fresh perspective on your business. Come visit us in booth 2144 and learn how Scannabar can save you thousands of dollars by simply managing your liquor inventory accurately and affectively.

Do you have a wine cellar with an extensive inventory and selection of wines? Let Scannabar help you better manage and maximize your wine cellar profitability. Still counting your bottled beer with pen and paper? With Scannabar, you can scan your bottled beer, sodas, energy drinks while keep an updated perpetual inventory.

If you and your team are planning to attend the show, please Click on the button below for free passes for the show, a value of $60.00. Sign up, our free pass offer ends August 15th, 2010-07-20

We look forward to seeing you at the show!

Yesterday’s strategies just won’t cut it. Today you need access to all the latest foodservice industry trends, strategies and product innovations … and you don’t want to search through multiple sources to find them. The Florida Restaurant & Lodging Show provides just that – your once-a-year, one-stop opportunity to learn about all of the cutting-edge strategies, products and services you’ll need to guide your business into the future.

Don’t rely on yesterday’s business strategies to navigate through today’s challenging times. Attend … September 12-14 at the Orange County Convention Center … and gain a fresh perspective on your business.

Come visit us in booth 2144 and learn how Scannabar can save you thousands of dollars by simply managing your liquor inventory accurately and affectively.

Do you have a wine cellar with an extensive inventory and selection of wines? Let Scannabar help you better manage and maximize your wine cellar profitability.

Still counting your bottled beer with pen and paper? With Scannabar, you can scan your bottled beer, sodas, energy drinks while keep an updated perpetual inventory.

If you and your team are planning to attend the show, please email us your names, with email address of the attendees and we will get you free passes for the show, a value of $60.00. Sign up sign, our free pass offer ends August 15^th, 2010-07-20

Again we will be in booth 2144.

We look forward to seeing you at the show!

Taking Control of your bar inventory management

If you have recently made the purchase of a bar inventory management system, you must now understand how the features and benefits your system offers are best suited to your business.

The first thing you must decide on is the frequency at which you will be taking liquor inventory, beer inventory and wine inventory. One thing that cannot be dismissed is the fact the smaller the intervals between inventory periods, the more effective your bar inventory management system can be.

If you own a restaurant, bistro or country club and your liquor, beer and wine sales represent less than 50% of your sales, inventory periods can weekly, bi weekly and potentially monthly.

But if your liquor, beer and wine sales representative a majority of your sales, taking weekly if not daily inventory of your most prized assets should be an automatic. Consider the following; you would be ready to pay a cook and a dishwasher for a full eight hour shift to cook a single hamburger and French fries on a slow business day.

Doesn’t it make sense to pay an employee eight hours to count how much liquor was used from your bar so you can compare this figure to sales and determine if there are any losses? Once you have the information in front of you that is when the real bar inventory management begins.

You can analyze what sells more, are we pouring top shelf and ringing up call brands? Do I have a vodka crowd? Do we have a whisky crowd? Information is gold and proper bar inventory management will give you the edge you need.