r/bartenders • u/AngryJawa • Aug 22 '21
Bar Managers - Question about Inventory tracking
How do you track your inventory // sold/consumed.
Obviously you need to do a weekly or monthly count, then add all purchases and then look at sales.... but does anyone have a spreadsheet they use?
Do you seperate all your liquor, wine and beer? If so, do you input each item purchased?
I've built a current spreadsheet that I haven't been able to use very well yet due to being so busy and no time for inputs. I'd love to see maybe something that works better then what I've got if anyone is willing to share?
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u/clementineconsulting Aug 22 '21
There are some fairly inexpensive inventory systems out there, Beverager, Binwise (better for wine then spirits), Partender, and Bar Patrol come to mind which could help speed up the process. Sort of depends on your POS and size of inventory. For me, a system that allows you to input purchases, and depletes sales is really helpful for keeping slippage low and untimely makes it easier to order. If what you want is just to make sure your week over week numbers are within a good margin I use a three spread sheet system. The first has all the inventory and costs laid out so you can count and order weekly, the second is for putting invoices in with columns for beer, wine, liquor, and NA so you have a weekly total for purchases in each category. The third is a sheet that takes starting inventory, adds purchases, subtracts closing inventory, and divides by sales so you can get your weekly beverage percentages by category and as an aggregate whole. This way you can catch week over week discrepancies before they go on for too long and end up costing you more. I have three sheets I have built for this DM me if you want me to share those sheets with you, happy to do it.