Bar-i Liquor Inventory Blog

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 ...

Bar-i recently set up a new client with our liquor inventory system. This is a no-nonsense neighborhood bar – it has a down-home feel where people go to catch up with friends and play pool. Their target demographic are people who like more traditional drinks: simple cocktails such as Jack and ...

At Bar-i, our goal is to help you make more money. We accomplish this goal by providing you with more accurate inventory services that compare what is sold to what is being poured.

Most bars are using two main metrics to evaluate their performance: sales volume and liquor cost. Sales volume tells you how many dollars are generated per week by sales behind your bar, and it’s the most fundamental performance metric ...

At Bar-i, we adhere to a philosophy that we like to call “down to the serving” liquor inventory. We provide all of our clients with very precise data regarding the performance of every product sold at their bar in ...

The most important point we can make to you when thinking about upgrading your inventory system is that you need to have a clear understanding of your goals. Do you want to simply save time on the inventory process or do you also want to leverage your inventory data to help your bar make ...

PLEASE NOTE BAR-I IS A BAR INVENTORY TECHNOLOGY AND SERVICES COMPANY. WE DO NOT SELL OR INSTALL DRAFT BEER EQUIPMENT. WE HAVE WRITTEN THIS BLOG AS THE MAJORITY OF OUR CLIENTS SERVE DRAFT BEER AND WE HAVE SEEN FIRST HAND HOW THE DESIGN OF DRAFT SYSTEMS HAS A SIGNIFICANT IMPACT OF ...

A common mistake that many bars make is having too much inventory on hand. Often, bars will order products until all the shelves in their storeroom are full. While this may work for some establishments, you really should have a smarter system for your