Liquor Inventory Experts

Crafting the Perfect Bar Menu

Chapter 4: Crafting the Perfect Bar Menu

Bar inventory menu

The bar menu is the heart and soul of your establishment. In this chapter, we'll explore the art of crafting a compelling bar menu that delights your customers and keeps them coming back for more. From signature cocktails to a well-curated selection of beers and wines, your menu plays a pivotal role in defining the experience you offer.

When creating your bar menu, it's essential to strike a balance between innovation and familiarity. While unique, handcrafted cocktails can be a major draw, don't underestimate the allure of classic favorites that customers know and love. A diverse menu that caters to various tastes and preferences will ensure that there's something for everyone.

Seasonality can also play a significant role in shaping your bar menu. Consider incorporating fresh, local ingredients that align with the changing seasons. Not only does this add an element of excitement and anticipation for your regulars, but it also showcases your bar's commitment to quality and sustainability.

Now, let's talk about bar inventory and bar inventory software concerning your menu. Maintaining a well-organized and up-to-date inventory is essential to serving your menu items consistently and efficiently. Bar inventory software comes into play by streamlining this process, enabling you to track ingredient usage, monitor stock levels, and forecast future needs.

With bar inventory software, you can easily identify top-selling items, understand which cocktails or drinks are driving the most revenue, and make data-driven decisions on pricing and promotions. This valuable insight allows you to optimize your menu, focusing on the most profitable items while still catering to your customers' preferences.

Moreover, bar inventory software can help you stay on top of inventory counts, reducing the risk of overstocking or running out of essential ingredients. By minimizing wastage and ensuring a steady supply of ingredients, you maintain a cost-effective operation that positively impacts your bottom line.

In conclusion, crafting the perfect bar menu involves a delicate balance of creativity, familiarity, and seasonal touches. By offering a diverse range of options and staying attuned to customer preferences, you'll create a menu that entices and satisfies. Coupled with efficient bar inventory software, you'll have the tools to manage your inventory seamlessly, optimize your offerings, and boost your bar's profitability. Cheers to a menu that leaves a lasting impression on your patrons!

Topics: Bar inventory, managing liquor inventory cost, profit, opening a bar, pricing drinks, managing liquor costs, bar inventory software, bar inventory app

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
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

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

Benifits of Bartending Schools

Bartending School

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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.

Education is gold and your “liquid” assets sales will only benefit from it. 

Topics: Bar staff, Hotel Inventory, bartending schools, free pour, profit, Bar Management, Liquor cost, hospitality jobs

Top 6 things to walking a succesful hospitality trade show

Walking the ShowHospitality tradshow

Are you or members of your management team thinking of attending a tradeshow soon?

If yes, here are a few things you may want to consider:

  1. What are the specific needs of the company? Is it hardware, software…?
  2. Before attending, visit the host tradeshow’s website and look for products you may be need or looking for information on.
  3. Locate companies that supply products you may be on the market for and make note of their booth number and website
  4. It is a good idea to visit the website of the company(s) who has products you may be looking to purchase to better understand how they work and how they compare to the competition.
  5. When you visit a booth, it is always best to ask questions and wait and see how the people in the booth respond. Are they knowledgeable and wanting to understand your needs or are they just there to collect names? Remember, what you see and meet at the show may be reflective of the service you will get in the future
  6. If you find the product you are looking for and are ready to make a purchase, a tradeshow is a good place to negotiate a “good deal”

 With the upcoming Florida Restaurant show, it might be a good idea to visit their website; you can even sign up and get a free pass! So, if you are looking for a glass washer, a wine cellar or liquor inventory control software, doing your homework before the show certainly has its benefits.

Please visit us at this years Florida Resaurant and Lodging show on Spetember 12,13,14 2010 we will be in Booth #2144.

Hope we see you there!!

Topics: liquor inventory, wine inventory, profit, hospitality jobs, hospitality industry show, trade show

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

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