Bar-i Liquor Inventory Blog

This video blog showcases 5 specific details that the Pro version of our beverage inventory software provides. Most bars manage their bar performance based on liquor cost. Our

This three-minute video blog explains how you can capture an additional 3-6% of your bar's beverage sales as profits by significantly reducing shrinkage and turning some of those losses into retail sales.

There is a commonly held conception that bars are highly profitable since there is a relatively large markup (and therefore profit margin) on alcohol sales. But in reality, nothing could be farther from the truth. Alcohol sales only paint a small portion of the profitability picture for bars. ...

At Bar-i, we’ve performed over 30,000 bar inventory audits in over 40 states during the last 15 years, and this broad experience has given us a good look at the way most bars do their ordering. Quite simply, most bars don’t do a great job managing this aspect ...

R365 is integrated with Bar-i which allows you to increase the accuracy of your beverage inventory by looking up items using their existing barcodes and weighing open items using Bluetooth scales

While bar inventory can be a very effective tool to boost profits, it requires you to use your data to make adjustments to your processes that will

This two-minute video blog explains 4 points of differentiation of Bar-i's Pro level bar inventory system which can increase your bar profits by 30%

This video blog shows how you can halve the amount of time you spend counting inventory at your bar while also increasing accuracy.

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 ...