

Josh, I have to disagree with a couple of your statements. Not as them being
false, but that without seeing how someone takes their inventory (the right
way or wrong way) a - or + percentage may or may not be bad.
I agree that underpouring drinks is one of the worst things you can do. Not
for inventory but from a patrons standpoint and how that would affect your bar
and your bartenders. I would rather see a bartender OVERpour then UNDERpour
any day of the week.
My system gives me a negative variance when showing pour cost to what was rang
up. This negative number tells me how much more was poured than was rang up.
If the number is in the positive, the bartender has been underpouring which I
immediately bring to their attention. As stated before, I NEVER want a
bartender to underpour drinks. In your explanation you stated that if the
number is in the negative the person is underpouring. Im not sure what system
your using but they are completely opposite of mine. Here are the
caluclations I use, simplified.
actual sales - potential sales (amount poured) = Sales Variance
sales variance / potential sales = sales variance percentage
usage cost / actual sales = cost percentage
I maintain my sales variance at -10% or less. The only time I allow this to
be greater than -10% is when there is a liquor bust night (which usually
causes the liquor associated with the bust to rise to 30-50%)
If someone feels my calculations above are wrong them I welcome the comments.
Im not perfect (nor do I claim to be) and appreciate input to always improve
how I take care of my bar.
Current thread (29 messages):
|
Talk about drinks and bartending in The Webtender Forum.
Ask your questions, chat or share your best tricks with other visitors.
|
Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback
Copyright © The Webtender.
About | Disclaimer | Privacy policy