How to Prevent Theft and Know Liquor Pars

Why Your Restaurant Is So Challenging: dsp.coach/transformation-trai...
How to Prevent Theft and Know Liquor Pars -- Are you a restaurant owner looking for a simple yet effective way to reduce bar theft? Do you wish there was a way or a system you could implement without adding to your restaurant software? Are you struggling to determine the right par level for your high-moving bottles of liquor? If you answered yes to any of these questions, then you're in luck. Today, I'm going to introduce you to a powerful tool and teach you how to prevent theft and know your liquor pars.
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Welcome to my UA-cam Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit www.davidscottpeters.com.
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Let's walk through how the perpetual inventory form, a simple yet powerful tool, can transform your inventory management, curb theft, and ensure accurate ordering.
For the best results with this information, please watch the video above. In it, I show you the perpetual inventory form and how to use it. You can follow along with the information below.
Step 1: Taking inventory
Imagine it's Sunday night or early Monday morning - the perfect time for a crucial routine: taking inventory in your liquor closet. You jot down every bottle on the shelves in the "Beginning Inventory" column. This initial step is crucial because it sets the stage for the entire week. It serves as your baseline or starting line.
Step 2: Managing inventory
As the week progresses, each empty bottle tells a story and serves as a cue for your next move. When a bottle is empty, the bartender hands it to a manager to ensure every movement is recorded. This simple yet effective process is the heartbeat of inventory control. Remember, the keys to the liquor closet belong only in the trusted hands of a manager. Train your managers to never let their keys out of their sight, including never handing them to an employee to grab a bottle out of the liquor closet.
Step 3: Tracking transactions
Every delivery adds to the narrative of your inventory management. Each bottle placed on the shelf and recorded on the form weaves a narrative of preparation and foresight. It's not just about replenishing stock; it's about understanding your flow, needs and patterns.
Step 4: Calculating ending inventory
As you cycle back to Sunday night or early Monday, you close the loop by calculating your ending inventory. This final tally, especially for fast-moving items, serves as a guide for setting up pars and ensuring precise orders.
How to use the perpetual inventory form
Place your perpetual inventory form on a clipboard in a locked liquor area accessible only to managers where it becomes the control for your inventory management.
Each week, you record the beginning inventory, purchases and daily transactions. Empty bottles are placed in a designated area to tally later. At the end of the week, you calculate the ending inventory and compare it to your expected sales.
Prevent theft and find your liquor par levels
This simple clipboard system can make a huge difference in controlling your bottom line. By tracking usage patterns, you can optimize your inventory levels, reduce the risk of theft, and minimize financial losses.
The perpetual inventory form isn't just paperwork - it's a key player in the story of your restaurant's success. It's about understanding, controlling and ultimately thriving in the world of restaurant management.
So, take this tool, use it wisely, and watch as it transforms the way you manage one of your most valuable assets.
Until next time, keep pouring success into every aspect of your restaurant. Cheers!
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