Bar Management Tips [Dead Stock]
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- Опубліковано 26 бер 2019
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In this video we're going to talk about dead stock and why it is a detriment to your business, and how you can actually profit it from it.
Professional bar and restaurant managers know that spending all of you money in one place causes cash flow issues, which means if you have too much tied up in inventory, you've made a big mistake.
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"Flogged with frying pans" 😂
Seriously enjoy your videos explaining the benefits of lightening inventory!
Awesome Evan. Thanks for stopping by.
Good tip! I am a Manager/Bartender and will definitely be creating some Spring season drinks with the fruity dead stock, especially on weeknights. Thanks
Hey Dave! I love your channel and all the fantastic advice you share. Please have a look at your Luxardo calculation. 110.6 weeks rather than months. The monthly usage is .54 as opposed to the weekly rate of sale being .135, this leaves us with 2.3 years of stock. Thanks once again. Know that I'm your greatest fan! Keep up the great work!
You win the prize Carlos. I was waiting for someone to catch that. It only took a year. I heard my mistake after I had already posted the video so there was no changing it. You are correct, it's 2.3 years worth of Luxardo, because it should be weeks, not months. That's what I get for doing spontaneous math without a safety net. Thanks for paying attention.
I literally paused the video to check out the comment section for this...
It's all about 'movers' and 'losers' so you could try promoting a slow mover to enhance brand recognition. If it still does not sell well, then eliminate it. You can prevent stocking so many 'losers' by asking your customers what they like to drink. Test products out on your regular customers before deciding to fully stock that product.
Well said Dave.
@@DaveAllredTheRealBarman My pleasure buddy, you talk a lot of sense. I've been working in pubs and clubs for over 30 years in England and Bangkok. You provide essential information for guys 'n' gals in the bar industry. Cheers! davetheravebangkok.com
What’s your best advice to deal with people who tip bad and snap their fingers at you
I'll tell you what, Rory...early on in my bartending career bad tippers used to get me so steamed I'd see red. It'd ruin my night. But at some point, later on in my career, I realized that I couldn't do anything about cheap people. It's not people actions that are important. It's how you react to them. Move on from things you can't control or you will be miserable.
Now, snapping the fingers, that's another issue altogether. :-)
@@DaveAllredTheRealBarman What's your best advice for customers who have to deal with shitty bartenders who aren't friendly, can't mix a decent drink, would rather text and chat on their phone than with the customers, and expect a huuuuge tip simply for serving me a cocktail or opening a beer for me?
@@Grannyhauenstein: I see you received no reply to that one.!
@@Grannyhauenstein Dont go back. I dont support garbage service and neither should you. I've even put a couple of them on blast and gave them bad reviews but I'm also real quick to give a great review!!
But Devils Cut is kinda good in a horrible way
🤣🤣🤣