Do you dread taking bar inventory? You’re not alone. Most restaurant and bar owners struggle with maintaining order of their inventory. It’s tedious and arduous, but when done right, liquor inventory management can decrease costs and increase profits.
Below, we reveal how to set up an efficient bar inventory system. We’ll cover the following topics:
- Liquor Inventory and Why It Matters
- How to Do Bar Inventory
- Calculating Your Liquor Inventory Usage
- The Best Liquor Inventory System
Are you ready to master your liquor inventory system? Let’s dive in!
1. What is Liquor Inventory and Why Does It Matter?
Liquor inventory is the entire list of liquors you have in stock in your bar. You should take inventory on a regular basis (weekly, bi-weekly, etc.) to ensure you’re not stocking too many perishable items and that your bartenders aren’t pouring too much or giving away free liquor.
Taking liquor inventory is important because poor management of your inventory can be detrimental to your bar. If you have too little in stock, you’ll lose sales and end up with dissatisfied customers. If you have too much in stock, you’ll run the risk of wasting ingredients and taking up too much storage space.
Here is why liquor inventory for your bar matters:
You can save money.
If you over-order liquor, this crowds valuable shelf space, making it difficult to store other inventory, like a crate of bottles. When there isn’t enough space, inventory gets misplaced or forgotten, and money is wasted. Taking liquor inventory on a regular basis can prevent this.