Inventory frustration!!!

[Denise]

Hey guys! We've got a huge club with many bars. Bars & beertubs everywhere. Too many people doing too many things. Please give us your input on how you get an accurate (or somewhat accurate) inventory count. To try and backtrack & find the error can be sooo time consuming. Any hits or systems would be greatly appreciated! Thanks!

[jbrett]

Shouldn't matter how big or small a venue is, stock taking is excatly the same, just more to count in a bigger venue.

If your having stock problems or you believe you are, place selected people on secleted bars, and do a mini stock take on those bars.

[David]

Each individual bar and/or station should have a starting inventory. Anything that is added or subtracted during that day should be kept track of at that station.

I have always treated each serving station as it's own entity when it comes to inventory control. This makes the Bartender of that station responsible for his/her stock on hand. Each of these individual inventories makes up the total business's inventory. I have also appointed one person to take care of the restocking and etc throughout the night (most people call this position a Barback, I call him a Utility Man. On busy nights, we will have two. We will split the bar stations equally and assign the same amount to each person). This makes for less mistakes and helps detour theft. When you first start out, it's not unusual to do an inventory count and reconciliation a few times a week. Then when you get comfortable, you can lessen the amount of times that you count each week.

There are a few good books out there that explain inventory control for our industry. Take a look at them and see if this will help answer you question.

If this isn't the answer that you were looking for, repost with more direct questions.

[Frank123]

Denise,

I know someone who uses infoco
( http://www.infocoinventory.com ) it seems to work well for them...


Frank