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 Message 15204 of 22774 in Behind the Bar
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Subject: Re: liquor inventory
From: Robert Williamson
Posted: Fri Jul 28. 2006, 02:24 UTC
Followup to: "Re: liquor inventory"  by Spellbinder  (Sun Jul 23. 2006, 04:58 UTC)
> > I own/operate a high volume nightclub and would be more than happy to 
> > 
> > help discuss my techniques for tight liquor control/inventory.  If 
> > 
> > you would like to email me at STONEWALLMAIL[at]YAHOO.COM I can discuss 
> > 
> > with you how to keep accurate liquor measurements without spending 
> > 
> > much money at all.  My liquor control techniques enable me to see 
> > EXACTLY how much my bartenders over or under pour during their shift. 
> > 
> >  It also shows me where there may be trouble spots I need to discuss 
> > 
> > with my staff concerning how drinks are poured.  Forget about all the 
> > 
> > expensive liquor control systems on the market, I can show you the 
> > 
> > fundamentals of how liquor should be measured.  You need to know this 
> > 
> > information before you buy one of these systems or you will never 
> > have a good control on your liquor.  Email me.  Lets talk. (or anyone 
> > 
> > else that needs help)
> 
> Why not just post it.  I'm sure a lot of people would be interested 
> in this


I almost did when i orginially posted this response.  However, not to confuse 
someone, especially someone new to owning a bar, I would rather talk to them 
about their specific needs and how it could be adapted to their bar.

My system is always being tweaked when I come across something that makes my 
job easier.  I manually weigh my liquor, but I have 4 complete bars and it 
takes me about 45 minutes to weigh everything with how I have it set-up for my 
particular needs.  But someone else may try and do it the way I am and it may 
confuse them more if their set-up is entirely different than mine.

Im more than happy to help anyone, I jsut want to make sure they don't go 
through the confusion Ive seen others go through when they've tried to adapt a 
system to their particular bar, especially when they may not have a good 
understanding of how to inventory their liquor.


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