Liquor Inventory Experts

Managing Beer and Wine Inventory in a Bar

Bar InventoryEfficient management of beer and wine inventory is vital for a bar's success. Proper tracking and control of these items within a bar inventory system and liquor inventory system can help optimize stock levels, reduce waste, meet customer demands, and maximize profitability. Let's delve into some effective strategies for managing beer and wine inventory in a bar.

  1. Categorize and Organize: Categorize beer and wine inventory based on type, brand, and varietal. Organize bottles and kegs in a systematic manner to facilitate easy counting and restocking.

  2. Accurate Measurement: Begin by accurately measuring and recording the initial stock levels of beer bottles, wine bottles, and kegs. Utilize measuring tools and scales to ensure precise measurements.

  3. Regular Inventory Checks: Conduct routine inventory checks to monitor beer and wine consumption. This can be done weekly or monthly, depending on the bar's volume. Compare recorded quantities with actual stock levels to identify discrepancies and take necessary actions.

  4. Forecasting and Ordering: Analyze sales patterns and customer preferences to forecast beer and wine demand. Based on these insights, establish par levels for each type and varietal, and implement a reordering system to maintain optimal stock levels and prevent shortages.

  5. Storage Conditions: Ensure beer and wine are stored in appropriate conditions to maintain quality. Keep beer bottles and kegs refrigerated at the correct temperature, and store wine bottles in a cool, dark place to preserve their taste and aroma.

  6. Rotation System: Implement a rotation system to ensure proper stock rotation. Use the "first in, first out" (FIFO) method to sell older inventory before newer arrivals, reducing the risk of expired or stale beer and wine.

  7. Supplier Relationships: Foster strong relationships with beer and wine suppliers. Maintain open communication, negotiate favorable terms, and leverage their expertise to select high-quality products and secure timely deliveries.

  8. Staff Training: Train bartenders and staff on proper handling, pouring techniques, and the importance of minimizing waste. Educate them on the characteristics of different beers and wines to enhance their ability to assist customers and make recommendations.

  9. Utilize Technology: Utilize bar inventory systems or liquor inventory management software to streamline beer and wine tracking. These systems can generate reports, analyze sales data, and aid in making informed decisions about reordering and menu planning.

  10. Customer Feedback: Seek feedback from customers regarding beer and wine selections. Use their input to adjust inventory and cater to their preferences, ensuring a satisfying drinking experience.

By implementing effective strategies for managing beer and wine inventory within a bar inventory system and liquor inventory system, bars can optimize stock levels, reduce waste, and meet customer demands. This leads to improved customer satisfaction, increased sales, and enhanced profitability in the competitive bar industry.

Topics: beer inventory, beer system, Liquor Inventory savings, managing liquor costs

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

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

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

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

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

Selecting the right Beer Inventory System

Beer systemBeer systems need to be broken down in two sections, bottled beer and draft.

There are some beer systems that will take away the pen and pencil and help you count how much bottled beer is received and update your beer inventory value.

Help you manage how much bottled beer is moved from storage to the bars and finally help you count how much beer the bar started and ended with. Bottled beer systems that offer all of these features will speed up what can be a long and tedious process and in turn increase both accountability and profitability.

Draft beer systems on the other hand can be more mechanical and designed to measure the exact quantity of draft beer being poured at the taps. Draft beer systems come in several varieties: weighing kegs, flow meters, stoppers in the tap head.

What is very important to understand here is that some beer systems will only count the flow of beer through the lines while other will actually portion control the quantity of beer poured in the mug or glass.  Beer systems also vary in costs and maintenance.

There are some draft beer control systems that are relatively maintenance free and quite affordable and offer many of the features needed to better manage our "golden" liquid assets.

Whichever of the beer systems that are available on the market, it is important you begin by pin pointing the needs and the compatibility of the systems your are considering to both the business environment and the existing technology that may already be in place.

Topics: beer inventory, beer system, beer

Taking a Proper Inventory Count


Inventory count

Inventory CountAn inventory count can be best described as a  physical inventory of what is currently in stock in the storage areas, comparing that count to what the liquor, beer and wine inventory count software thinks is in stock, and making any necessary adjustments to get the liquor, beer and wine inventory count software to match the storage area counts.

Taking an inventory count on a regular basis will not only help us have a tighter control over our liquor, beer and wine inventory but also flag us of any discrepancies. Some inventory count software will also make you aware of any product that may have gone missing like a bottle of wine or liquor. Inventory counts will also help you better asses if you are potentially carry to much inventory that can expose you to shrinkage and tie up valuable cash flow.

Inventory counts can also be indicators of low stock levels that could lead to customer dissatisfaction and lost sales. It is important that inventory counts are performed on a regular basis. Precise inventory counts can you give you the valuable information you may need to make some decisions in your business that you may otherwise not have taken.

A perfect example can be volume rebate purchases; if you are inventory count show you are carrying too much of a certain product already, it may be prudent not pursuing a special deal, on the other end of the spectrum, an update inventory count may actually encourage a large volume purchase due to the product popularity and the need to replenish low stock level.

Topics: liquor inventory, Bar inventory, bar inventory levels, beer inventory, alcohol cost

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