> heres a little background i was just recently appointed the bar
> managing position because of certain circumstances. I work for a
> small bar/club that generates over 300 customers thurs-sat. This
> establishment has been open for a year and 8 months (ive only been
> there for four) My problem is that the owners have complained of
> losing money in liqour. but i have never seen them or the previous
> manager calculating their profit or loss. they only count the numbers
> that come out of the registers. So my question is how to do i
> effictively and hopefully easily track my inventory and figure out
> our liqour costs and loss. i know some use excel or spreadsheets but
> i am clueless. i do know they kept empty bottles but they never count
> them they just throw them away. So if anybody has any insight i
> would appreciate it. also if there any other issues that i should be
> addressing.
Congratulations on the promotion!!
Couple of things for you....
1-Are you fairly computer savvy? If so, you can (thought time consuming)
write a simple inventory tracking program.
The basic formula is
Starting inventory + Purchases - Usage + Cost
Otherwise, you can purchase an inventory program, which may take some
convincing on your part in that these programs ain't cheap.
2- I have some information that will help you with liquor control and a
spreadsheet for costs/profit calculation if you would like me in email that to
you. (My emial is on my profile) I developed these while working for a
national chain, and they are now standard to their proactice.
Good luck!!!
--
Chris
www.sfbarman.net
I would like to make a toast to lying, stealing, cheating and drinking.
If you're going to lie, lie for a friend.
If you're going to steal, steal a heart.
If your going to cheat, cheat death.
And if you're going to drink, drink with me.”
-Anon