How to receive beer orders at your restaurant’s back door
By David Scott Peters
Restaurant Tip of the Week
Tips on checking in draft beer
When the beer driver brings an order into your restaurant, train them to stack the delivery outside the cooler. This will prevent them from attempting to short your order by stacking them on top of empty kegs you already have in stock and counting them as new kegs delivered. This can easily be done, because most of the time you will have no idea what you originally had in stock. Another way to avoid this problem is to make sure all empty kegs are removed from the cooler as soon as they are empty. But do keep a count on how many empties you have, because you have deposits on each of them. An employee or a driver can make money on returning them to a liquor store.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in teaching independent restaurant owners how to use systems for increased sales and increased profits. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.
