Bar Management 101 - Flipbook - Page 23
STOCKTAKE
Whilst it’s not the most exciting of tasks, it is mission critical to
take time to stocktake and measure variance (the difference
between the recorded quantity of inventory vs the actual
quantity of inventory). A high variance eats up your profit and
could be due to several reasons such as wastages, spoilage,
recipe errors, poor record keeping and pilferage. Monitor and
control variance by conducting regular stocktake (weekly or
monthly) using the right tools, measurements, and people.
COST CONTROL
Keeping track of your costs on a monthly basis will enable you
to get a much more accurate cost of sales. When conducting a
cost analysis don’t neglect wastage, maintenance, or irregular
costs, investigate everything!
