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How to Protect Beverage Inventory

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In this tutorial by Ricci of Tama Sessions, the focus is on inventory management in bartending. Inventory refers to the stocks on hand, including bottles, tools, glassware, groceries, and other items. Although often disliked by bartenders, inventory is crucial for monitoring stock levels, consumption, and identifying issues such as losses, breakages, or transfers. Effective inventory management can help bartenders track item usage, assess which departments frequently borrow items, and understand areas that require more care to prevent breakages. The discussion highlights the importance of keeping a close eye on inventory for efficient bar operations.

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What is inventory in bartending?

At its most basic, taking bar inventory is the process of counting everything you have twice. Then, you figure out how much of it you used over that period of time. Thats known as calculating inventory usage. Thats really the point of bar inventory: to calculate your inventory usage over a specific timeframe.

What do you understand by beverage 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. Food and Beverage Inventory .

How do you protect inventory?

Consider these 10 tips to help manage and protect your inventory. Lock and monitor inventory. Organize and label inventory. Leave a paper trail. Conduct cycle counts on a regular basis. Spot check the inventory list. Review your bill of materials. Look for obsolete inventory. Minimize movement at year-end.

How do you keep track of bar stock?

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.

How do you keep track of bar inventory?

Start at the front bar. Count the bottles the way theyre positioned and, if needed, filter them alphabetically on the spreadsheet when youre done. Include the alcohols type, brand, name, and bottle size. Also include a column for your bar back, storeroom, walk-in, or any other parts of the bar where alcohol is kept.

How do you track bar inventory?

How do you calculate 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.).

What is inventory management in food and beverage?

Inventory management helps restaurants keep the right amount of food and ingredients on hand so they have enough stock to serve all customers but also avoid spoilage and loss. Restaurants are more likely to find long-term success if they practice effective inventory management.

What does inventory mean in food and beverage?

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.

Why is a beverage inventory important?

Inventory is the lifeblood of your bar and poor management can be a killer. With too little inventory, your bar misses out on sales and tarnishes its reputation. On the other end, too much inventory is a major cost for your bar and creates the need for additional storage space.

How to do the inventory of drinks?

Start at the front bar. Count the bottles the way theyre positioned and, if needed, filter them alphabetically on the spreadsheet when youre done. Include the alcohols type, brand, name, and bottle size. Also include a column for your bar back, storeroom, walk-in, or any other parts of the bar where alcohol is kept.

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