Bar Cop's - 5 Steps To Better Liquor Inventory Control
1) Do not allow bartenders to take your inventory
This process should be solely left to the management of your establishment and should therefore only be conducted by your management team.
A bartender who is stealing from your business can use the opportunity of taking the inventory to alter and record false data so that it offsets prior thefts. This is accomplished by overstating the amount of inventory on hand at the end of your inventory cycle.
2) Bartenders should not order/receive inventory
Only specific management personnel should perform the task or responsibility of ordering, receiving and issuing of your establishment’s liquor inventory.
There is no reason for a member of your bar staff to be involved with any of these tasks. As an added safety procedure, you should not allow the same person to handle both the ordering and receiving.
3) Lock and secure your inventory
All liquor, beer and wine inventory should be kept in a securely locked area.
It is best to keep these areas restricted to management only, but if that is not an option then a perpetual inventory and transfer log system should be made a mandatory practice.
4) Using a perpetual and transfer log system
Establishing a perpetual inventory system allows you to keep track of any changes that take place in your store rooms. Your inventory will be able to be monitored against internal theft by comparing your on-hand inventory with the perpetual inventory.
Also using a transfer log, requires your staff to record every bottle taken from inventory allowing easy cross-referencing against your perpetual inventory count.
5) Post-shift par reading should be required
Your bar par sheets should detail precisely how many bottles of each product in the inventory should be behind the bar at any one point in time. The bartending staff should be required to take a par reading at the end of each shift.
The closing shift par must take into account the bottles emptied during the course of the shift. The par reading will conclusively reveal if all of the products in the liquor inventory are actually behind the bar in the par amounts determined by management.
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