Black out light in the Beverage Inventory

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How to Black out light in the Beverage Inventory

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today im going to show you how to count your bar inventory faster than you can say man bar inventory sucks uh-uh dont you say it [Music] hey there bar tribe all right today were talking about this whole counting bar inventory monkey on your back i know as a bar owner or manager this is one of the things thats like at the bottom of your fun things to-do list counting inventory well youre not alone but i also know one of the things at the top of your list is making money and running a successful business so if thats important to you counting your inventory has to be done and it has to be done correctly however it doesnt have to take as long as its been taking you first off if youre still using a spreadsheet and taking inventory old school im not going to tell you how to run your business i take that back im sorry but its time that you were dipped by your toes into boiling tar all right im kidding of course but you cant do it that way anymore its archaic and its losing you

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What is F and B inventory?

What Is Considered Inventory in a Food and Beverage Service? Inventory for the food and beverage industry includes all the physical items needed to provide service to your customers, including food, ingredient and other items like pots and pans and employee uniforms.

What is the formula for beverage?

Beverage Cost = Cost of alcohol sales / Total alcohol sales You must first establish a specific time period for analysis. The beverage sales and costs should be generated during a set accounting time period of at least two weeks or more typically, every 28 days, or monthly.

How do you calculate beverage cost from inventory?

Beverage cost = cost of sales/total sales This ensures you are doing regular inventory checks and giving yourself a time frame to input into your calculation formula.

What should your beverage cost percentage be?

In general, most bars and restaurants should strive for a pour cost between 18% and 24%. The average bar has a pour cost of 20%, indicating that every dollar of beverage sales generated costs the business 20 cents.

How do you check bar inventory?

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 do you calculate liquor cost from inventory?

Liquor Cost Formula (Beginning Inventory + Purchases Ending Inventory) / Sales = Pour Cost/Liquor Cost or COGS i.e. your product usage. Liquor Cost Formula In Action. BI (Beginning Inventory) = $1,906. P (Purchases) = $6,398. EI (Ending Inventory) = $2,425. Sales (Liquor Sales) = $23,000. WATCH THE FULL VIDEO BELOW!

How to do inventory count on liquor?

The easiest (and most commonly used) counting method is to visually take note of how much liquid is in each bottle, separating it into tenths. Take a look at where the line of the liquor falls, and estimate if the bottle is half full (0.5), a third full (0.3), etc.

How do you calculate beverage inventory?

Youll take these numbers and use the following formula to determine your inventory usage: starting inventory + received inventory ending inventory = usage. Easy, right? When you know your usage amount, you can move on to the next step and turn this information into useful data to better manage your bar.

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