Bar-i Liquor Inventory Blog

This video blog provides a walkthrough of the handout we'll be presenting at this year's Bar & Restaurant Expo in Las Vegas on March 25th & 26th

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.

This video blog shows how you can halve the amount of time you spend counting inventory at your bar while also increasing accuracy.

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 ...

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 ...

One way to identify a well-run bar is to evaluate their level of organization. In the overwhelming majority of instances, bars that are well-organized also function at a high level and are ...