Bar-i Liquor Inventory Blog

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 ...

At Bar-i, we often jokingly say that we’re a bar inventory company that doesn’t like doing inventory. While this statement is made in jest, there is a grain of truth to it. We really enjoy the vast majority of our job, but we’d be lying if we didn’t admit that the process of

There’s a famous saying that goes: “There’s nothing certain except for death and taxes.” In reality, they should add a third item to this list: work. Unless you are fortunate enough to be the progeny of Jay Z and Beyoncé, LeBron James, Oprah, or someone else with enough money to allow the next 5 ...

One reality that you must face as a bar owner is the fact that none of your employees will ever be as invested in the success of your business as you are. Without a financial stake in the business, it’s virtually impossible to expect employees to share your same commitment and investment. ...

There are challenges associated with every aspect of the bar inventory process, but taking inventory on wine products presents several unique issues that aren’t experienced with beer and liquor. We discussed

One of the most challenging things to get right when opening a new bar is your ordering procedures. Once you’ve been open for business for an extended period of time, you’ll have ...

When you are opening a new bar or restaurant, you have a lot to think about. For most owners, being very well organized isn’t near the top of their to-do list. This is a huge mistake. Every aspect of your bar will run more smoothly when you are highly organized. Not only will this make your ...