If you dread counting inventory, you’re not alone. Most bar managers find this to be one of the most tedious tasks of their week. We completely understand. We’re an inventory company, and counting bottles is our least favorite part of the job as well. We derive much more enjoyment out of ...
One of the biggest differences between front-of-house and back-of-house restaurant staff involves their level of formal training. It’s common for chefs, line cooks and other back-of-house staff to have graduated from culinary school or undergone some form of formal training. This is much less ...
Bar-i is proud to announce that we’ve been recently added as an official Restaurant365 bar inventory integration partner. We’re excited to work with one of the leading restaurant enterprise management platforms in the ...
For bars and restaurants, very few tasks are more tedious than counting bottles during the inventory process. It’s mindless, boring work that takes hours to complete each week. No one on your staff enjoys doing this.
Bar-i Speed Count and Bar-i Complete, the first phase of our new software updates, were released in late 2020 and have been in use with our clients for a while. This month, we’re rolling out ...
Let’s face it, counting inventory is a truly miserable task. We always joke about the fact that we don’t even like doing it and we’re a bar inventory company. ...
At Bar-i, our approach to bar inventory is to calculate the usage of every product you carry down to the serving in order to identify precisely how much is missing. While the scales we use to count inventory for ...
The COVID-19 pandemic has wreaked havoc on the bar and restaurant industry, resulting in a significant reduction in sales for most establishments. In these situations, reducing your costs can be an effective way to undo some of the negative impact this lower sales volume is having on your ...
Banquets and private events pose unique considerations for bar inventory. Most bars are doing inventory counts on either a weekly or biweekly basis. The challenge with banquets is that the schedule of events often requires counting a subset of your full inventory. If you’re going to calculate ...
