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 Message 12681 of 22774 in Behind the Bar
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Subject: Re: liquor inventory
From: Charles
Posted: Tue Apr 25. 2006, 00:30 UTC
Followup to: "liquor inventory"  by SalBaby  (Sun Apr 23. 2006, 23:56 UTC)
The biggest key is to actually keep up with the numbers.  If you are good in 
Excel, knock out a spreadsheet to track.
A Prime Cost spreadsheet is the best.  You track your beginning inventory plus 
all purchases as they come in, key in your daily sales figures and it will 
tell you where you are every day approximately.
Keep doing bottle counts for a while until you are confident of your inventory 
consistency.  Also helps to keep the staff honest if they see you counting 
often.
Are you also serving food?  And how big is your staff?


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