Bar-i Liquor Inventory Blog

Bars and restaurants are low margin businesses with complex vendor relationships. The average bar makes less than 10 cents on the dollar for every sale. These low margins force bars and restaurants to get creative in order to become profitable.

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 ...

Most bars are doing inventory to complete their ordering and to calculate their liquor cost. The problem with focusing on these two goals is that it often prevents you from drilling down to evaluate the performance of individual ...

At Bar-i, we’ve performed over 7,000 detailed liquor inventory audits in 25 states. Through this experience, we’ve seen bars approach the counting process in just about every way imaginable. One thing we’ve consistently found is that when bars try to count their inventory at night, it results in ...

While counting bar inventory is a tedious task, it is very important. These counts provide you with a lot of important information that will help you run your bar at optimal levels of efficiency and profitability. In particular, your inventory efforts can significantly help you

The benefits of using a sophisticated bar inventory system are very clear. These systems provide a much faster, more efficient process. In addition, when you use a system that provides the accurate data required of level 3 ...

Everyone hates counting liquor inventory. It’s one of the most tedious aspects of running a bar. As a result, you should have an innate desire to complete this process as fast as possible without ...

Stay-at-home restrictions are beginning to ease up across the country, and many bars and restaurants will be opening their doors again soon. In some states, such as Colorado, restaurants have been allowed to reopen this week at partial capacity. Whether you are permitted to serve customers now ...

In some countries such as the United Kingdom, alcohol pour sizes are regulated by the government. However, in the United States, all bars are free to make their own decisions regarding portion sizes. ...

The average profit margin for restaurants is approximately 3-5%. When you’re working on such a small margin, attention to detail is crucial. Even tiny amounts of shrinkage or minor errors in your processes can ...