Tips for Controlling Your Restaurant Pour Cost
By David Scott Peters
Restaurant Tip of the Week
Listed below are a few good tools to control your pour cost:
- Use spill/breakage sheets to show the waste each shift
- Use comp sheets to show how many drinks were given away each shift and why
- Analyze your sales mix to see what sells and what doesn’t
- Audit the bar drawer mid-shift to monitor theft
- Deny your managers or bartenders access to the POS system when they are bartending to avoid tampering with tracking reports
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.
