The shift check feature in Bar Cop allows you to take a before and after inventory of any liquor or wine product any time during your normal inventory period. Setting up products to shift check is the same process as setting up products in your inventory locations (see inventory location setup). To get started, from the control panel click "Take Shift Check".
When you take a shift check, you don't have to setup and inventory all of the products at a bar station. Choose a limited number of products that you think would be stolen most often and select them using the drop-down master product list.
IMPORTANT -Taking a shift check isn't taking a complete inventory, it's monitoring the habits of a bartender or bartenders at any given time. If possible do not let the bartenders know you are doing a shift check at all. If they do know, do not let them see what products you will be tracking.
Best Practice: Select products that are poured frequently and more likely to have theft, ie. speed well
Take the weights (or point counts) of the products you will be tracking before the start of the shift and enter them into the "Starting Inventory" section where you setup the product names.
When the shift is over, take the ending inventory weights (or point counts) of the same products and enter the inventory numbers into the "Ending Inventory" section.
IMPORTANT - If a full bottle of a product that you are tracking is added to the bar location during the shift, you need to go back to the "Starting Inventory" section and add it to the full bottle column. If the product is opened, the full bottle would not be added to the ending inventory. If it was brought to the bar location and not opened during the shift, also add it to the ending inventory full bottle column.
The last step is entering the register sales for each product. Go to the "Register Sales" section and from your sales report enter the total sales rang in for each product. Use the calculated variance percent numbers to help find possible theft and bad over/under pouring habits. Look for variances over or under 5% as a starting point.
Things to know:
1) It is best practice to select a limited number of products to inventory for a shift check. Products that are used more frequently are better to track. *You can inventory all liquor and wine products if you want to.
2) If a bottle of a product that you are tracking is added to the station during the shift, you need to add it to the full bottle column in the "Starting Inventory" section.
3) If your drink mixes are not cost out correctly and a product you are tracking is used in a drink mix (like a martini with multiple liquors) then that can skew the variance numbers when entering register sales.
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