Liquor inventory.com

There is a saying that goes as follows: 80% of people think of stealing, 10% of people will never steal, even if you left money unattended on the counter…and 10% of people will always steal, regardless the system you put in place to curb the theft. The unfortunate truth is that we can never totally eliminate losses; they will always exist in one shape or form. But what we can do is control them and bring them to a level our business can sustain and still flourish. There are many ways to eliminate losses, but before doing so it is important to identify the areas we are most vulnerable; is it liquor? Is it beer?” Is it wine? We must also identify where the weaknesses stem from. Is it the way we receive our liquor, beer and wine orders at the back door of our restaurant, bar or hotel? Do we know what is leaving our storage areas to our fix, banquet and seasonal bars? Do we know how much liquor, beer and wine is available for resale that week, that day…that shift? We can never eliminate losses if we cannot quickly and accurately count what comes into our business and what goes out for resale. To do so, we must resort to the best tool to eliminate losses: counting. If we can count and create check and balances at the receiving point of our liquid assets, we have covered one base. If we can count how much product is leaving our storage areas to our revenue centers, we have covered two bases. Finally, if we can count before and after, basically referring to our inventory periods, we can establish an actual usage and compare this to our sales and then identify if any shrinkage does exist and to what extent. Luckily, today there is liquor, beer and wine inventory software management systems that require minimal input but can return maximum profits.

Tags: cost control, hotel management, liquor inventory cotrol, liquor inventory management, loss prevention