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.

Bar inventory is one of the more tedious tasks your managers must perform. It’s slow and time consuming, but bars still take inventory because they realize that it can be quite valuable when performed correctly using state-of-the-art bar inventory software.

At Bar-i, we often see a phenomenon we call the “Jesus pour” when we first start working with new clients. To be clear, the “Jesus pour” is a term unique to our internal Bar-i vocabulary. You won’t hear it when you work with other bar inventory providers. To ...

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.

Most bars have experienced a bouncing liquor cost on occasion. This refers to a situation where your liquor cost varies by more than 2 percentage points from period to period. A bouncing liquor cost is generally due ...

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 ...

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.