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

There are countless reasons why one should be on top of their liquor inventory. Being in the business now for over 10 years here are the 4 most prominent points I have seen during that time.

1. Get an actual inventory number. By taking inventory and updating your values you will go to sleep better at night knowing all your ducks are in a row. Along with having up to date inventory you should always have up to date inventory costs. This way you have a monetary value to your stock and you see that its not just stuff taking up space but actually the life blood of your business. Treat it like a stock you invest X and if you sell X for its full value you will receive Y. Which is a much better return then any Stock.
2. Knowingwhat you have in inventory will allow you to know what your should be ordering to replenishingyour liquor products. This will allow you to accurately stock your shelves and not have overstock sitting on the shelf tying up money that you could be using for other things in your business like promotion and advertising.
3. Negotiatingbetter buying prices. By knowing what you are using and what you normally order you can speak to your distributor and negotiate price deals allowing you to lower you bottom line and increase your profit.
4. Taking inventory can allow you to see what shrinkage you are experiencingat your bar. If you have an opening inventory + all you purchases during the period - you closing inventory you can be 100% sure what your actual losses are. No more guess work allowing you to tackle the problem head on and get your business running at optimal profit.

These are just 4 reasons why you should be taking regular inventory. With all the technology out there today there are many tools that can and will simplify the process. Do your homework and find which works best for you. I guarantee you will sleep much better knowing your liquor inventory is being managed properly.

Social Media is not a fad and will be the way people get messages across now, and even more so in the future.

The question is it right for everyone and every Bar. Maintaining a page is much more time consuming than one might think. If a page is not updated regularly it can harm your business more than help.

The questions you should ask yourself if you intend on opening up a Facebook or Twitter page is Why? Who? and how?

Why: Why are you starting a page. Your answer should not be because everyone else is doing it. You should take your time and figure out why you actually want a page and why will your page and business is different than all the others that are out there.

Who: Who will your page target. Is it existing clients, potential new clients. Your local neighborhood, the city at large. This will give you an idea of the type of content you should be posting on a weekly, daily basis.

How: How will you reach your taget market? Is it with promotions, weekly specials, open mic night, live bands. Its important that your page lets people inside your business and is the place where one will go to get information on what is happing there at any given time.

In the end jumping into social media is something one should embrace and treat as a new way to reach a larger scale of people for free or for minimal costs. Although do not just jump in blindly. Get yourself a plan and go from there I know you may just want to rush into it, but take your time try different things till you get it right. Once you do, and if you have a unique strategy you will be shocked at how people will respond. 

With all the new Brands and flavors of alcohol and liquor coming out every day. We share with you The Shelf brought to you by our friends at Nightclub & Bar.

We will continue to bring you the latest in new Spirit releases in our industry.

Take a look at what is new on The Shelf in January 2011

Click Below

For more hospitality information checkout

In any business you always need to manage your day to day properly, but one thing you always need to consider and always work on is staying current with the latest and upcoming trends.

Do your research on the latest food and beverage trends in the hospitality industry and you will find valuable information you can use in your business.

1. You can pick up great additions to your food and drink menu. Going to larger markets and watching what they are serving as new cocktails can be a great help.
2. Consider adding new categories of food on your menu. If you’re a standard fair restaurant maybe adding some tapas true to your current menu might help clients stop by for a drink and a small bite.
3. Stay true to your core concept but add flavour from the new trends that are out there. Is there a Hot fruit on the market, incorporate it into your core drink lists. Example Pomegranate martinis or Daiquiris.
4. Look at what popular marketing ideas are going on in bigger markets and different places and be the first to bring them into your local market.

In the end you are always competing with the other bars and nightclubs around you. If they come up with the idea first you will always be a step behind. The important thing with all trends you incorporate is you stay true to your core image. Trends come and pass you do not want to alter to much from something that is working you just need to tweak it now and then.

Scannabar recently had the pleasure of exhibiting our liquor, beer and wine inventory software at the Florida Restaurant Association show in Orlando, Florida, September 12^th to the 14^th. Contrary to other years, it is quite apparent that the economy is slowly coming back to where it was, this displayed by the volume of people that attended and the steady flow of hospitality operators we had the opportunity to discuss our cost saving solution with. It is also quite evident that operators are looking for solutions that will help them save both time and most importantly money in respect to their most valued liquid assets.

Many believed that although business is not quite at the peaks we have experienced in the past, the emphasis on maximizing the potential of every dollar is high on the list of things to do to move on past this difficult period

Many of the operators we met did say the economic hardships of late did have a negative impact on their businesses, but most agreed this was a time to re group and do some forward thinking. Being present at the show, they had the opportunity to meet with many vendors that offered technology, marketing and food products to better the business’s bottom line .

We would also like to take this opportunity to not only thank those that visited our booth and with whom we had the chance to both exchange ideas with, but also to applaud the hospitality operators that look beyond the most recent events like the oil spill in the Gulf of Mexico to better their businesses both today and in the future. We would also like to thank the Florida Restaurant Association for helping organize a wonderful show and we look forward to being part of the 2011 show.

Whiskies

While countries in Southern Europe made wine, countries in Northern climates like Scotland and Ireland made whisky. Due to the fact grapes did not grow well in these regions, the alternative was grains.

Whisky comes from the word uisgebeatha in Scotland and uisgebaugh in Ireland, a Celtic translation of aqua vitae.

Whisky can be broken down into many different classes. Depending on where and how its created makes all the difference.

• Scotch
• Irish Whiskey
• Bourbon
• Rye
• Blended American
• Light whisky
• Canadian
• Single Malt Whisky

To make whisky, one needs to get the grain to ferment, but to start, the starch of the grain must be converted to sugar. This is done by adding Malt, a sprouted grain, usually barley.

Then, malt, grain and hot water are mixed together until conversion takes place. The liquid then ferments when yeast is added. 

From there, the raw whiskey is then stored in barrels, usually made of oak for at least 2 years. It doesn't stop there fine whisky can be aged for decades to achive optimal taste and flavour. What ever you fancy there is a type of whisky out there for your taste buds. After a long day at the office its hard to beat a Whisky on the rocks to unwind ;)

Becoming a Bartender

We all have one point seen ourselves behind the bar slinging drinks like Tom did in his famous movie role. But before we do, there are few things we must consider:

1. Are we ready to give up our weekends?
2. Is working late hours something we are comfortable with?
3. Are we what we call a “people person”?
4. Can we take orders and remain calm under pressure?
5. Do we deal with patrons that could become rude and rowdy?

Bartending can be a very lucrative and reward career. For others, it can be a simple sideline job while in school. Whatever it may be, bartending does require certain skills that can be taught in bartending schools and experienced in the line of fire.

A professional bartender understands both the needs of the clients and what is required to become effective during service. A bartender’s quick check list:

1. Is my liquor inventory up to par?
2. Is my beer inventory properly stocked?
3. Are my fruits and condiments prepared?
4. Do I have enough ice?
5. Does my till have enough change? 

A bartender knows what can be called the “golden hours” at which point all they do is take orders and serve drinks. To maximize the full potential, preparation is key.

Liquor Cost                                      

Many hospitality operators want to know what their liquor cost is. Many times, we simply divide the cost of goods sold by the revenues to come up with a liquor cost percentage. Often, this number is inaccurate or to late in the cycle to take corrective actions.

Here are the steps and key elements needed for a proper liquor cost percentage.

1. What is the opening liquor inventory value of full and partial bottles throughout the period?
2. What is the closing liquor inventory value of full and partial bottles throughout the period?
3. What are the registered liquor sales for the specific period
4. We then divide the cost of goods sold by the sales to come up to a percentage.

The variables you must consider:

1. Are the costs of my liquor products updated?
2. Is the actual physical inventory of my liquor bottles accurate?
3. Are my sales strictly liquor; no wine or beer

If you answered yes to all three, then this will be your actual liquor cost. 

How does this liquor cost compare to where you actually should be?

Please read our blog on Alcohol Inventory Cost vs Pricing