At Bar-i, we have consistently found that the bars which do all of the little things correctly are also the bars which excel at taking care of the bigger details. It should come as no surprise that these bars are also typically the most profitable.

In Part 1, we discussed 2 examples of fine details to pay attention to which can improve the efficiency of your bar operations. In Part 2, we will discuss the next 2 things our best-run bars typically do. We have found that paying attention to these 6 items is typically a strong indicator of a successful, profitable bar:

3. All products are organized and have a fixed positions at the bar.

   Several examples of a well-organized bar include:

   • The back bar has been organized thoughtfully so that similar products are placed next to each other.

   • When you receive a special deal from a liquor distributor on particular products, you place those bottles together in a way that entices customers to order them more often. This shows the distributor you are trying to sell the product and it helps you move more product which you have a higher profit margin on.

   • Bottles in the liquor storage areas are organized in an efficient manner and put away correctly rather than left in cases. This allows them to be easily accessed, an important benefit when restocking a bottle while the bar is busy. Bottles should be organized in straight rows, making it easier to count your liquor inventory accurately.

4. Your POS system is up-to-date.

   Ideally, a new button will be added to the POS system for every new product you choose to stock at your bar before it is placed behind the bar. This makes it easier to accurately ring in the new product, track its performance, and charge the right amount of money for drinks made with it.

   When new products don’t receive their own button on the POS system, bartenders are forced to find creative ways to ring in the product. Often, this is accomplished by ringing it in as a similar product creating problems:

   • * You have no way to accurately track the performance of the new product
   • * You can’t ensure bartenders are charging correctly for the new product
   • * Customers may think they are being charged for the wrong product when they receive a tab containing the name of a different type of liquor than what they ordered

   Putting a specific button on the POS system for each product sold at your bar forces you to be thoughtful about your pricing. This ensures you charge the right amount for each new product. Without a specific button on the POS system, you may be leaving pricing decisions in the hands of your bartenders, and you may find that pricing is inconsistent from bartender to bartender.

   In Part 3, we will discuss the final 2 fine detail actions which are typically performed by well-run bars.

   To learn more about the liquor inventory services we offer, please contact Bar-i today or call us at 303-219-0196 to schedule your free consultation. We provide services to bars nationwide from our offices in Denver, Colorado.