When you’re in the restaurant business, keeping track of the amount of liquor you purchase with the help of a liquor inventory spreadsheet is very, very important. After all, liquor doesn’t come cheap and you need to ensure that you aren’t being cheated! Moreover, if you’re serious about making a healthy income (read profit!) from your business, this tool is essential.
In fact, don’t limit your inventory to the end of each month. Conduct one at the end of every week. Here is a free liquor inventory form you can use. Now we come to the all-important question. What should you include in your inventory? In other words, how should you go about the entire process of looking for a free liquor inventory spreadsheet?
Components
In a good liquor inventory spreadsheet, you need to include the type of liquor - Whether they fall in the category of spirits or fortified wines or table wines or draught beer or draught lager or bottled beer or even cider. Yep, that’s a whole lot of types of liquor isn’t it? That isn’t all; you need to include all the specific liquor you buy, of each type in your list!
Make sure you don’t mix up the categories! For example, Spirits should include liquor such as Gordon’s Gin, Absolut, Baileys etc. Fortified wines should include Martini Dry, Bristol Cream, Club Classic. Table wines should include Pinot Giorgio,
Draught beer should include Boddingtons and Murphy’s, Draught Lager should contain Stella Artois and Hoegaarden. Bottled Beer can include Smirnoff Ice or Black Ice, Old Speckled Hen and Bacardi Breezer. Cider can have Strongbow and Woodpecker.
Tired after reading all that? Let me tell you, that’s just the beginning! Your inventory is primarily concerned with profit! So you need to put in the prices per bottle as well as prices per shot, or wherever it is applicable, prices per keg and prices per pint. Compare that with the retail prices of the same quantity of liquor, so as to best calculate your profit.
Then you need to put in a record of the number of liquor units purchased during the course of the week. Then you’re all set to get exact figures! Sounds like a daunting task, doesn’t it? Well, it is, but we, at Free Restaurants Forms are here to help you. You can get detailed forms for your liquor inventory spreadsheet all for the grand total of nothing, at our site!
I'd like to add that in serving cocktails, restaurant owners should calculate the amount of each ingredient used each day or night. The inventory is better done at the end of each work day rather than weekly. Supplies should also be replenished after each inventory. Provide a number of inventory items for emergency use. Restaurant forms, such as a restaurant inventory spreadsheet, definitely make tracking easy.
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