| Which bar owner or restaurateur would not want to | | | | day. Bar owners commonly set different pars for |
| trim his liquor costs? Cutting your expenses on liquor | | | | different seasons as well as for different bar stations. |
| fees is one way of boosting your overall profit. Find | | | | Inform of your staff of your pars by posting them in |
| out how you could do this with the help of Bevcheck, | | | | each station. This will serve as reminders to your |
| a hand-held liquor inventory system. You could also | | | | bartenders and managers for what they should have |
| consider the following guidelines to drink your way to a | | | | in their specific stations. |
| healthier cash register. | | | | Bevcheck helps you set and comply with your pars. |
| 1. The key to cutting down on liquor costs is to set a | | | | The manufacturer acknowledges that pars are |
| fixed system and process of taking liquor inventories | | | | important because: (a) they serve as guidelines for |
| to be performed strictly on a regular basis. This will | | | | ordering liquor products; (b) they make sure that you |
| help you assess your bar's actual liquor usage. Ideally, | | | | do not face any shortage at any time; (3) they are |
| a bar inventory should be performed on a weekly or a | | | | location-specific so it is easier for you to pinpoint in |
| bi-weekly basis. You may opt to do you pour | | | | which bar station you lost something; and (4) they help |
| inventories monthly but this provides little room for | | | | new staff members do their jobs when you are not |
| damage control and addressing problems. | | | | around. |
| Using the Bevcheck hand-held inventory system can | | | | 3. Make an investment on an advanced point-of-sale |
| assist you perform this task quickly and accurately. It is | | | | tracking system to monitor your sales, comps, and |
| user-friendly and simple to use and understand. | | | | voids by item, employee, and time. |
| Bevcheck will provide information on your actual | | | | 4. Another effective way to minimize your liquor costs |
| product usage fast and easy. It prevents theft, too. | | | | is through tracking and monitoring all the orders that |
| 2. Specify pars for all your bar and liquor repositories. | | | | come in. Decide for yourself on your orders and if |
| A fixed par system is sets the amount of the | | | | possible, do not depend on a salesperson or the |
| products you need to carry on with business for a | | | | bartender to make the decision for you. If you do not |
| certain period of time. Simply put, it is your | | | | place your orders yourself, make sure that the same |
| establishment's to-order-up-to level. | | | | person makes the order every week. |
| For storerooms, your par should comply with your | | | | 5. Keep track of your weekly liquor consumption and |
| needs for your most busy workweek in any season. | | | | look out for season- or day-specific trends. Make it a |
| The amount, generated through your regular bar | | | | habit to practice "just in time" liquor inventory control |
| inventory, should be enough until you make your next | | | | and order only what you need for a week. |
| order. For location-specific pars, i.e. the main bar, levels | | | | Online-based Bevcheck helps you place orders |
| should be considerate of a particular week's busiest | | | | automatically based on your pre-set par levels. |