Link size in the Alcohol Inventory

Aug 6th, 2022
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How to link size in the Alcohol Inventory

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hey there dave allred the real barman here from bar patrol.net and the realbarman.com so today im going to tell you exactly how to master your bar inventory in six simple steps and for those of you new to me and my youtube channel i provide a myriad of tutorials and lessons on how to run a successful bar and restaurant but my first love and expertise is inventory management and thats how i started bar patrol i used to help dozens of bars around the san francisco bay area doing full inventory accounts and audits for them and saving them thousands of dollars per month and i know that county inventory is a pain in the ass and i know it can be overwhelming so today im going to give you an easy six step process from beginning to end so you can organize your inventory and track your inventory and determine your cost percentage all right and whether you want to use something like bar patrol app to make things easier or you want to go old school and just keep counting on count sheets either

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Use the tenthing counting method Speaking of partially filled bottles, meet the tenthing method. This approach to counting in-use inventory has you visually guesstimate how much liquor is left in each bottle. Those estimates are rounded to the nearest tenth, based solely on eyeballing the product.
Partender The app works by displaying virtual bottles and allowing you to tap the screen at the alcohol level in each bottle. It then determines the exact level of liquor you still have in your bar stock.
To gauge levels, visualize each bottle divided in 10 parts. Thats how to measure liquor bottles for inventory. Then have them estimate how many tenths of the bottle is still left. If the bottle is half full, theyll record 0.5. If the bottle is 9/10ths full, theyll record 0.9.
Place a bottle on the scale and record the weight. Bottle weight - tare weight = fluid ounces in bottle. To calculate your usage for each bottle, subtract the ending weight data from the starting weight data. Its important to remember to keep track of new bottles that are added between the start and end.
How is restaurant and bar inventory usage calculated? Inventory usage is calculated with a fairly straightforward formula: Opening inventory + purchases received - closing inventory = inventory usage.
Start by weighing an empty bottle of the same type and size. Then, weigh each full bottle individually, subtracting the empty bottles weight to obtain the liquors weight. By knowing the weight of a full bottle and comparing it to the weight of each bottle, you can calculate the remaining liquor quantity.
12 bottles = Inventory Usage Expressed in dollars, if the average bottle of liquor costs the bar $15, the inventory usage in dollars is (12 x $15) = $180. You can use this amount to determine how you should price your drinks based on what you want your profit margin to be.
Its big enough to have a handle on the bottle, hence the handle of alcohol name. A handle of liquor is a 1.75 L bottle of liquor. That means it too has 39 1.5-ounce shots in it.

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