Friday, August 17, 2012

Restaurant liquor inventory spreasheet


For owners of a restaurant who want to ensure they are accounting for all loses, profits, expenses, and product inventory, the use of a Restaurant liquor inventory spreadsheet is greatly going to help you do so for your bar. Due to the fact that the bar, in any establishment, is likely to bring in the most profits to the restaurant, as a manager or owner, the use of the right Restaurant liquor inventory spreadsheet will ensure you know all about what profits are coming in, how much is being spent on products and inventory, and whether or not things are accurate in the bar.

When choosing to use an inventory spreadsheet managers and owners can:
- track all liquor bottles;
- track what is selling and what is not selling;
- keep track of whether they are getting the right amount of pours per bottle;
- determine what items to keep in stock, what to take out of the rotation, and determine whether or not they should consider bringing in some promotional items; and,
- ensure things are not being stolen (free drinks, or a bartender potentially drinking behind the bar).
Each of these things can be tracked and analyzed to the fullest extent, when the use of the best Restaurant liquor inventory spreasheet is put in to use with your restaurant.

The use of a spreadsheet also allows you to learn about profits, and what is the best seller in your establishment. You can keep track of what beer is bringing in the most sales, which vodka or rum drinks you are selling most often, what specialty drinks are being sold, and so forth, in order to determine what should stay, what should get cut out of the bar set up, and what types of products you need to keep more inventory and stock of, due to the high sales (and vice versa). So, considering the use of a Restaurant liquor inventory spreasheet for this reason is another factor bar owners and managers should consider, when they are deciding how to keep track of profits and losses, and how to determine where they are earning the most, and where they are possibly losing on profits if they choose to keep certain items in stock which are not selling in the bar area or in the restaurant setting.

All of these numbers, figures, and sales can easily be figured out by managers and owners when the use of a great Restaurant liquor inventory spreasheet is implemented in to the restaurant's infrastructure. A properly designed spreadsheet will keep track of all liquor and beer, and drink menus, all specialty or promotional items, and all bar related expenses, profits, losses, and costs, in order to ensure the restaurant managers and owners know what has to be done to turn the highest profits. So, rather than guess, making sure to implement a well designed Restaurant liquor inventory spreasheet into use with your bar manager will ensure the results, figures, and information you want to know as a restaurant owner.