Online Companion: Successful Restaurant Management, From Vision to Execution

Liquor Room Perpetual Inventory

Figure 8-14

This simple worksheet controls liquor coming out of the storeroom. It is a simple to use program to control waste and theft. The count sheet does not eliminate the need for a full inventory count but it helps focus on the importance of controlling the cost of liquor.

A manager must know the quantity of product at the bar and, combined with daily sales reports and the perpetual inventory system, can determine if too much product is being removed from the liquor inventory.

Enter the beginning inventory in the liquor room in column B. Add in any product delivered during the course of the week. A bartender, in order to receive a bottle of liquor to replenish the bar stock, must turn in an empty bottle. When a bottle of liquor is dispensed from the liquor room, it is entered under that day of the week. At the end of the week, by using sales reports, management can get a quick snapshot of the liquor inventory.