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.
