For nearly two decades, I got used to doing bar inventory the hard way. 

That’s right, I looked at all the different shaped liquor bottles and took my best guess.  .2 on the Absolute, .7 on the Jack Daniels.  I even lifted the kegs by hand and gave them a shake.  The Sam Adams feels half full, but the Stella maybe only a quarter.

This is how most of us take inventory.  

Unless you’ve invested a small fortune in one of those electronic devices that accurately measures out every pour and then tells you what’s left in each bottle, you’re probably still doing it this way… the old school way. That is, if you take inventory at all.  I still see lots of places not completing this most important of all details on a regular basis.  Truth is, they have absolutely no idea of their true beverage cost and the same goes with the food, at their peril.  I believe this is the kiss of death in this business.

Well if any of this sounds like you, its your lucky day.  

My guest in this episode is Dave Allred from barpatrol.net.  Not only is Dave a veteran operator still running his own place, but he’s helped countless other places systemize their own inventories.  Now, he’s invented a cracker-jack “APP”, that’s the absolute easiest way to take  both your food & drink inventory.  Its a system made simple that will free your time for the thousand other important details of running your place.  

But best of all, this APP makes inventory as accurate as you can get it.

Give today’s episode a listen and then go to www.barpatrol.net and schedule a free “Screenshare Demo” live with Dave.  You’ll see what I mean and after this, I’ll be surprised if you go back to the way thing were.

Now go out there and Rock Your Restaurant.

Roger

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