Restaurant Management Tip - The Perfect Liquor Cost Control System #restaurantsystems
1.4 هزار بار بازدید -
8 سال پیش
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David Scott Peters is a
David Scott Peters is a restaurant management expert and founder of TheRestaurantExpert.com. We offer independent restaurant owners restaurant management tips. Get my latest ebook with all my best techniques here: http://bit.ly/2cOe5yF
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David is available for Consultation, Classes and More. To work with David or learn more click here: http://therestaurantexpert.com
REQUEST A FREE CONSULTATION: http://bit.ly/1Kxt3kF
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Video Notes on Perpetual Inventory Form:
These are ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you.
David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!
The backbone of any good liquor control system is to have in place — and religiously use — a perpetual inventory system. The perpetual inventory form is used on a daily basis for a week at a time.
It prevents liquor from being stolen and increases your profits.
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This system is used to keep track of every bottle of liquor in and out of your liquor closet. You mark down every bottle you purchase from your liquor purveyors. You add that to how many bottles you started the week off with on your liquor closet shelves, and you keep track of every bottle taken out of the liquor closet on a daily basis.
So at the end of the week, when you add the number of bottles you started the week with to the bottles you purchased and then reduce that number by the number of bottles that were removed from the liquor closet, that new total should match a physical count of what is actually on the shelves. If it doesn’t match up, you know there is something fishy going on.
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This system teaches your staff that you view every ounce of liquor as if it were an ounce of gold. It keeps honest people honest. But they don’t work automatically.
If you want to maximize your bar profits, management is required. The best systems in the world are worthless if management has not been trained to use them and ownership isn’t making sure they’re being used.
*************************
*************************
For more on this topic, visit our blog at http://bit.ly/2cbuMjp
STAY IN TOUCH
http://therestaurantexpert.com/free-e...
FACEBOOK FOLLOW!
Facebook: therestaurantexpert
SUSBCRIBE
http://bit.ly/2cYOIfr
*************************
David is available for Consultation, Classes and More. To work with David or learn more click here: http://therestaurantexpert.com
REQUEST A FREE CONSULTATION: http://bit.ly/1Kxt3kF
*************************
Video Notes on Perpetual Inventory Form:
These are ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you.
David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!
The backbone of any good liquor control system is to have in place — and religiously use — a perpetual inventory system. The perpetual inventory form is used on a daily basis for a week at a time.
It prevents liquor from being stolen and increases your profits.
*************************
This system is used to keep track of every bottle of liquor in and out of your liquor closet. You mark down every bottle you purchase from your liquor purveyors. You add that to how many bottles you started the week off with on your liquor closet shelves, and you keep track of every bottle taken out of the liquor closet on a daily basis.
So at the end of the week, when you add the number of bottles you started the week with to the bottles you purchased and then reduce that number by the number of bottles that were removed from the liquor closet, that new total should match a physical count of what is actually on the shelves. If it doesn’t match up, you know there is something fishy going on.
*************************
*************************
This system teaches your staff that you view every ounce of liquor as if it were an ounce of gold. It keeps honest people honest. But they don’t work automatically.
If you want to maximize your bar profits, management is required. The best systems in the world are worthless if management has not been trained to use them and ownership isn’t making sure they’re being used.
*************************
*************************
For more on this topic, visit our blog at http://bit.ly/2cbuMjp
STAY IN TOUCH
http://therestaurantexpert.com/free-e...
FACEBOOK FOLLOW!
Facebook: therestaurantexpert
SUSBCRIBE
http://bit.ly/2cYOIfr
8 سال پیش
در تاریخ 1395/10/29 منتشر شده
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