Slide attachment in the Alcohol Inventory in a few clicks

Aug 6th, 2022
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How to slide attachment in the Alcohol Inventory

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today im going to show you the best way to count your open liquor bottles when taking inventory as well as the worst way to do it because if youre doing it the worst way your counts and cost percentages are going to be way off all right hows it going today im dave allred the real bar man here from varpatrol.net therealbarman.com for those of you who dont know me yet when it comes to inventory well im sort of a big deal no im just kidding of course but i have been in the industry for more than 30 years now ive been running bar patrol my bar inventory business for the past 11 years and ive counted thousands of inventories myself and ive helped hundreds of bars master their inventory and lower their poor cost percentage by a large margin so one of the things that people want to know most when it comes to bar inventory is how do you count the open liquor bottles and get an accurate reading well there are a couple of options and you might already know about them but let me show yo

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Track total sales of alcoholic beverages over each inventory tracking time period. One way to automate tracking is to set your cash registers to tally liquor sales for a given period. Total all alcoholic beverage purchases made during the tracking period. Take an ending physical inventory and calculate its value.
Automated bar inventory software like BinWise Pro uses a perpetual inventory system. That means that with every sale and every purchase, your inventory database is updated. Its real-time, up-to-date inventory hooked up to your bar pos system.
How to take a liquor inventory Follow a consistent method. Set a dedicated time for inventory counting. Keep a record of inventory received since last count. Count inventory at the front bar. Use the tenthing counting method. Repeat inventory for back bar and storage. Calculate the final numbers.
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.
Managing bar inventory doesnt have to feel insurmountable, especially if you follow these proven steps: 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.
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.
Heres how to create a bar inventory spreadsheet: Step 1: Decide on the columns. The first step in creating a bar inventory spreadsheet is to decide what information you want to track. Step 2: Decide how you will maintain your information. Step 3: Input information. Step 4: Set up formulas. Step 5: Save and back up.
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.
To calculate inventory usage, have starting, ending, and received inventory information. You must gather invoices and add the number of acquired products, which is often easier with bar management software. Once you have an accurate number for all three inventories, use the data to find your usage rates.

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