If you’re managing a bar, charging the right price in serving drinks or food saves money but it’s not just all about the price. There’s a lot of things that should be considered such as the right equipment, policies and practices. What kind of equipment are you using right now? Does it give you the benefit of maintaining your bar’s costs? Here’s a few tips that you should take into consideration.
1. Run a Regular Inventory
There is no doubt that checking the inventory should not be taken lightly since it is the best way to reduce loss or shrinkage, every successful bar owner knows that. You should check if the real count of stocked items matches what’s on the paper such as food, drinks, ingredients, etc. This will help you keep track on the availability of your needed items to avoid shortage or excess. You can also check for any possible discrepancies.
The primary goal of engaging in a bar business is to keep the money moving, not to keep it stagnant. You should avoid stocking on a liquor that doesn’t sell much as it is one of the top money losers. Trust me, you don’t want to stock on a liquor that comes from a suggestion of a customer who comes to the bar once in a blue moon. In having a bar business, pleasing the majority keeps the money and customers going. You should take note on what the majority of the customers want, have those liquors on stock and ready to be served.
This would help you identify the ideal inventory levels and allows you to track sales but most importantly, it acts as your cash register. By pulling out the records in your point-of-sale register you could compare your inventory levels with that of your actual stock at any time.
4. Choose the right drinkware
Have you ever seen a small shot of vodka being served on a large glass? No successful bar has ever done that. You should match a small shot glass with the amount of vodka that you are selling. Large glasses consumes a lot of space in your shelf, not to mention it costs more. You are having a bar business, keep in mind that you need a lot of glasses, match them with the kind of drink that you are serving.
5. Use Spouts/Pourers & Jiggers
The pour sprout is one of the most useful bar supplies, it ensures faster and more consistent measuring which avoids over pouring or under pouring. A heavy pour makes bartenders popular with patrons but it kills bound. Soft plastic or rubber sprouts are preferable, avoid cork sprouts that deteriorate quickly. To prevent dumping liquor, train bartenders to hold one finger on the pourer when dispensing just in case the seal is loose.
6.Choose Equipment Carefully
Choosing a bar catering equipment for your bar should not be taken for granted, as Pisarcik says, “Beer served at a colder temperature with proper air pressure can increase the yield on a keg from 70 percent to well over 90 percent. This can save you hundreds or thousands of dollars a week, depending on your volume. In addition, customers will be happier with a colder beer, which means more repeat sales.” In selecting your bartending equipment,it should meet the requirements for the beverage that you are serving. Invest on wine bottle chillers so you can serve fine wines with appropriate temperatures.
Every bad pour or loss means a portion of cut off from your profit, you should always remember these essential accessories and practices in order for your bar to avoid loss and to save money.