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Separate the bottle into tenths and determine if each liquid is half full, a third full, etc. Repeat this process for each bottle and record all numbers, separating them between categories (spirits, wine, etc.). Repeat this step for other areas where you store alcohol. Add up your totals.

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.

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.

10 Habits for Better Bar Stock Control 1) Follow the ?First-In, First-Out? rule. ... 2) Count inventory consistently. ... 3) Keep track of fluctuations in your stock. ... 4) But, be realistic about waste. ... 5) Be detail-oriented. ... 6) Double-check your work. ... 7) Mark upcoming holidays. ... 8) Optimize the type of alcohol you order.

Organize your liquor storage areas so every bottle has a designated place. You should group like-products together. Set up a shelf for your vodkas, a shelf for tequilas, a section for wines. Make sure that when liquor orders are delivered each new bottle of liquor, beer, and wine is put in the correct place.

2. Conduct consistent inventory counts Count all of the full bottles and recorded how many of each type there are. Then, count all of the empty bottles and pour out any partially full bottles. Add up the total number of drinks that were sold and subtract it from the starting inventory.

Food and Beverage Inventory means the stock of raw and processed foods, spices, condiments and beverages used to provide food and beverage service within the Hotel, other than the Liquor Inventory.

How to Do Bar Inventory Step 1: Make a Plan. Learning how to do liquor inventory successfully is a matter of organization and consistency. ... Step 2: The First Count. Time to count. ... Step 3: The Second Count. Now is the time for consistency. ... Step 4: Calculate Inventory Usage. ... Step 5: Calculate Par Level, Variance, and Pour Cost.

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.

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.