AboutRick Dudasik Expertise I can answer questions relating to most areas of the restaurant industry including: starting a restaurant, design, food costing and pricing, site selection, staffing, training, equipment, profit and loss questions, sales training, recipies and many other areas of the industry. I have been in the industry for thirty years and have experience in fast food management, multi unit management, casual dinning management,and ownership. Have helped open over fifteen units throughout the United States.
Expert: Rick Dudasik Date: 7/3/2008 Subject: bar/liquor store
Question hi rick, i have been in the bar buisness since i was 18 and have been working at my current bar for 6 years. recently i was promoted and was asked to start an inventory process for our bar. (which has never been done! EVER) my challenge is that we have a full liquor store attached to our bar. currently when a bartender needs a new bottle they just pull it from the liquor store shelf...how do i get an accurate inventory? is there a way without completely seperating the two sides? when we order our product its on one bill and the quantity is for both sides? HELP! thanks so much for your time. adam clark
Answer Dear Adam,
You have to separate the two departments. In many states it is required by law !
If you can't get separate deliveries and billings, then you need to accurately account for what the "bar" takes from the package store and inventory both departments individually and "charge" the bar for what they use (on the p&L)
Any bar/ that does not do inventories is a disaster waiting to
happen !!!
I would bet that you have a multitude of security issues.
