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Bar-i Liquor Inventory Blog

5 insights Bar-i's Down to the Serving bar inventory system provides

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
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How to capture 3-6% of your bar sales as profits

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.
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Top 9 Ways to Improve Bar Profits

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. ...
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How to Improve the Accuracy of Your Bar’s Ordering

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 ...
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Bar-i Restaurant365 Integration Step by Step Guide

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
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Best Manager Incentive Plans to Boost Your Bar’s Profits

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
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4 Main points of differentiation

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%
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The World's Fastest and Most Accurate Bar Inventory

This video blog shows how you can halve the amount of time you spend counting inventory at your bar while also increasing accuracy.
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Label Your Product Positions to Double Your Counting Speed

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 ...
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Use Mise en Place to Reduce Your Bar Inventory Counting Time

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 ...
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