Adopt Mark Beverage Inventory For Free

With the traditional method, you need to physically count the bottles you have in stock. You also need to visually assess the amount of alcohol that's left in the partially consumed bottles. So if you started with a bottle of Jose Cuervo and it looks about half-full, then you'd count that as 0.5.

How to manage a bar inventory Step 1: Determine what your bar needs on hand. ... Step 2: Reduce spoilage and unnecessary carrying costs. ... Step 3: Take inventory regularly. ... Step 4: Place orders on schedule and as needed. ... Step 5: Train staff to assist with inventory management. ... Step 6: Update inventory as deliveries come in.

Four popular inventory control methods include ABC analysis; Last In, First Out (LIFO) and First In, First Out (FIFO); batch tracking; and safety stock.

A bar inventory system helps your business gain visibility and control over its stock. From alcoholic beverages and mixes to garnishes, a bar inventory system will keep track of units on hand, and provide you better oversight over what you have, how products are moving and what needs to be restocked.

? Bar control systems involve establishing and maintaining standards for; 1) Cash Controls, 2) Sales accountability and beverage inventories control, and 3) physical security. It is management's responsibility to establish the systems of control.

The inventory ratio that I recommend for optimal inventory is 15%. So if your sales were $75,000, you should have about $11,000 ? $11,500 of inventory on-hand. In this case, that would mean you would need to cut your inventory by about $3,500 ? $4,000, which is a big difference.

The easiest and most commonly used method for calculating bar inventory is to visually note how much liquid is in each bottle, separating it into tenths. Look at where the line of liquid stops and estimate how full the bottle is by tenths (half full=0.5, a third full (0.3), etc.). How often should you do bar inventory?