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

Standard Drink Recipe

To run a successful and have a loyal following, it is important that your customers are served consistent drinks. To do so, standard drink recipes must be prepared so as to prepare your bar staff accordingly. A standard drink recipe is made up of the following:

• Exact quantity of each ingredient
• Glass size
• Procedure to make the drink
• Garnish
• Any other special procedures/condiments
• A picture is an option

For each drink served at your place of business, a standard recipe should be written up and kept on file to train new bartenders and make sure older bartenders do not sway from the company standards.

Standardized recipes will also help control your pour cost percentages and a revision on a 6 month basis is suggested. Below, you will see how to document a standard drink recipe.

Bartending School

An important part of any hospitality environment is the personnel they hire. Hospitality operators at times struggle to find the right people. In regards to hiring the right people for your bar, you may consider giving extra attention to a resume that does include a bartending school certificate or recognition.

Bartending schools are designed to teach people how to serve at the bar. They follow all the theories pertaining to the industry and then will add their personal experiences which they have lived.

 Why consider a certified bartender:

1. Knowledge of recipes
2. Methodology of makes drinks is taught: beers, wines and cocktails
3. Proper service techniques
4. Importance of liquor inventory management
5. Enhanced customer relation

It is also a good idea to call the bartending school as both a reference in regards to the employee you are considering, but also a way to create a relationship with the school for future staffing needs.

Here is a recent article from TBO. It mentions the Scannabar liquor inventory software and how it is helping hospitality owners save money, without any physical handcuffs put on the staff. With the help of new innovative solutions bar owners are able to keep a tight watch on what is going on in there business.

Here are some of the highlights:

"One year ago, Michaud installed a liquor inventory system called Scanabar that tags each bottle upon arrival. Managers each night then use a special scanner that measures fluid levels on each bottle to a fraction of an ounce."

"The scanner then wirelessly connects to an accounting system that checks the amount of liquor sold from that bottle, flags any bottles that are inexplicably low and assigns each bartender a daily accuracy score."

"Sometimes, the system merely shows bartenders mix differently by habit."

"When we first got the system, we had 20 bartender scores all over, so we tested them and found they all made a margarita differently," Michaud said. "They didn't mean to. But sometimes you hire someone from TGIFridays who always made a drink a certain way."

 To read the rest of the article you can by following the link below:

http://www2.tbo.com/content/2010/jan/15/auto-pour-systems-take-power-out-bartenders-hands/