Beverage inventory is a hugely important part of running any successful hospitality business. And while it might not be the most exciting element of the work, it requires doing. Whether you’re a small mom-and-pop or a multi-venue group, running a bar isn’t just about slinging drinks and keeping the vibes high, it’s also about making sure you’re not bleeding cash through wasted inventory, over-pouring, or straight-up theft. And if you’re not tracking your booze properly, you’re likely throwing profits down the drain.
At the end of the day, it doesn’t matter how great your bar is if your inventory is a mess. A dialed-in system — whether it’s a POS, software, or outside help — keeps your margins tight and your bar profitable. Here are four methods for managing your bar’s inventory so you can use the one that’s best for your business and make sure every ounce of liquor is making you money.
Upgrade to a paid Full Book subscription to read the rest.
Become a paying subscriber of Full Book to get access to this post and other subscriber-only content including all of our Friday Deep Dives.
Upgrade