> Can anyone tell me the correct way to do a manual liqour inventory. I
> have invested in a bar with some buddies and want to keep a handle on
> liquor cost. Explain: ie: Points .3, .5 .8 and so on. Any help would
> be great.
This is a VERY broad question.
The first step is how to count your physical inventory down. This is done on
a 10 point scale - .2 is 1/5 of a bottle, .5 is 1/2, and so on. This, of
course, determines how much you have.
To keep a handle on liquor cost, though, you need to figure out how much
you're pouring, and how many shots you get out of a bottle. Do you want a 1.5
oz. pour to be your standard? 1.25 oz.? Then you have to figure in bottle
size, 750ml or 1L. Once you make those decisions, tracking your liquor pours
becomes possible.
Also, if you plan on serving mixed drinks youll want to have consistent
recipes that each tender follows. If one guy is putting in 1oz. and another
makes his with 2, you'll always be coming up short.
And on that note how do some liquors stay accounted for. For example we make a
drink involving .5oz of Goldschlager, Rumplemintz, Jaeger, Chambord and 151,
but have no such recipe in the computer nor would i even be able to charge for
5 - 1/2 shots. Of course, there is always an allotment for overage or
unaccountables, but i wish i could figure a way to rein in what little gets
away from me come inventory time.
Just a thought..
N.