Tip for the Day: Liquor Inventory

Posted July 24, 2009

By David Scott Peters

If it doesn’t move in the bar, get rid of it.

Liquor that doesn’t sell but takes up space on your shelves is money that could be better used in your bank account. There are a lot of liquors that you have to have on hand for that one request a month (Midori, Amaretto, etc.), but you don’t need three bottles of it. If you have any bottle on your shelves for longer than one inventory period, you better make sure it’s for good reason. Otherwise you are wasting money letting it sit there on your shelves.

Your inventory system includes your bar. Don’t let the bartender rule your inventory. The numbers don’t lie.

David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. 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.

bar, behind the bar, David Scott Peters, independent restaurant owner, restaurant expert, restaurant systems, SMART Systems

Fred Langley

Fred Langley is the Owner/CEO of RestaurantSystemsPro.net. He leads the company's consulting services, systems coaching, conducting seminars and overseeing the training and technical support team for the company's management software,RestaurantSystemsPro.