In managing a bar, saving money is not just about charging the right price in serving drinks. Aside from these price of drinks or food, in order for you to save money for your bar, the right equipment does matter and so does policies and practices. What do you currently own? What does it do? How does it benefit you in the costs of maintaining your bar. So here you go, a few essential bar catering equipment and practices that should not be taken for granted.
1. Conduct Regular Inventory
This is no question. Every successful bar owners know how important this is, and take this matter seriously. By regularly checking inventory, this is perhaps the best way to reduce loss or shrinkage. It’s just like checking what is on paper(or register) with the real count of stocked items, could be bottles, food, etc. Not just you check for any possible discrepancies, but also make you keep track on the available items to avoid running out or perhaps prevent having excess.
2. Point-of-Sale System
Of course, it act as your cash register, but aside from that, this would allow you to track sales and identify the ideal inventory levels in real time. In that way, you could compare your inventory levels with that of your actual stock at any time just by pulling out the records in your point-of-sale register.
3. Stock Smart
You don’t want money to be stagnant. You engaged in bar business to keep the money moving. Among the biggest money losers, liquors that don’t sell is on top of that. For a small bar, having a broad of variety of liquors is not a good idea. You don’t want to stock a liquor just because a single person that comes in once in a blue moon, suggested it so. As the saying goes, you cannot please everybody. But instead, when it comes to a bar, you have to please the majority. What does majority of the customers want? Then have it on stock, ready to be serves.
4. Right Drinkware to Choose
You don’t want to pour a small shot of vodka on a large glass. Of course you should match a small shot glass with the amount of vodka you are selling. Not only it would save you space for having these large glasses in your shelf, but it would also help you with the cost as well. Large glasses costs more and bear in mind, you need plenty of glasses, or else you’d miss the opportunities of selling if you ran out of drinkwares.
5. Use Spouts/Pourers & Jiggers
A heavy pour may make bartenders popular with patrons, but it kills your margins. The humblest of bar supplies, the pour spout ensures faster and more consistent measuring, avoiding the dreaded over-pour, or the “make it again, Sam” under-pour, both of which cost you money. Avoid cork spouts that deteriorate quickly. Rubber or soft plastic spouts are preferred. Train bartenders to hold one finger on the pourer when dispensing, just in case the spout's seal is loose. This prevents dumping liquor in an expensive accident.
6. Choose Equipment Carefully
Properly chilled beer and wine keeps inventory fresh and customers content. “Beer served at a colder temperature with proper air pressure can increase the yield on a keg from 70 percent to well over 90 percent,” Pisarcik says. “This can save you hundreds or thousands of dollars a week, depending on your volume. In addition, customers will be happier with a colder beer, which means more repeat sales.” Select bartending equipment that meets your beverage requirements. And if you stock fine wines, invest in wine bottle chillers or coolers so you can serve at the appropriate temperature.
Every loss you have, bad pours, and other pitfalls would cut off a portion of your profit. Bear in mind these essential accessories and practices to reduce your loss and save more money for your bar. Reader