Bar-i Liquor Inventory Blog

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.

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 ...

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 ...

Most bars do inventory in order to address the basic functions of knowing what needs to be ordered each week and calculating liquor cost. At Bar-i, we take the inventory process a step further by measuring product level performance. ...

There are several different goals that can be achieved from the bar inventory process. These range from surface level goals such as determining what you need to order to deeper level goals such as obtaining the data necessary to evaluate the performance of your bar.

When you walk into a busy bar or restaurant, it’s easy to assume that the establishment is raking in the profits. However, it’s actually much more challenging to run a highly profitable bar than most people ...

At its most basic level, liquor inventory is performed to count how much of each product you have on-hand at your bar so that you can determine what to order. You can take these efforts a step further and use it as a tool to measure the performance your business. By factoring in purchase values ...

Many of our clients will often ask us what the right pour size is for liquor drinks. While we’d love to reply with an iron-clad answer, the truth is that there is no one “right” pour size for the ...