#5 INCREASE YOUR BEVERAGE BOTTOM LINE
Better manage the profitability of your bar. Managing bar inventory is a different beast. The ingredient usage can be, for lack of a better term, more casual. Are bartenders over pouring? Are you comping too many drinks? Is the round of shots given out every night making more of a dent than you thought? Are your bartenders stealing a bottle or two for after work? Luckily, you can still calculate a bar-specific COGS to help answer questions about spend. Is it efficient? Is it increasing or decreasing? Are you ordering more vodka than you sell? New technology out there lets you hyper focus on what liquors and beers you need to maintain and monitor more closely in order to run your bar more  
profitably. When it comes to the booze, maybe it’s the portioning. When it comes to the beer, maybe a few too many are being given away. These answers are hard to figure out when you’re not taking an accurate inventory. The Takeaway: A lot of money and profits can get tied up in the bar. If you’ve got one, it’s even more important to understand COGS, theft, and shelf value.

CONCLUSION: UNDERSTAND YOUR BUSINESS BETTER WHEN YOU KNOW YOUR
NUMBERS.
So now you understand why inventory can be vital:
 Helps you know your food cost and manage COGS vs. sales weekly
 Understand the shelf value of your ingredients
 Identify and curb waste and theft
 Maintain proper par levels on ingredients
 Better manage the profitability of the bar
But, those are all part of one real reason… Higher profits. If you would like more information on inventory best practices for your restaurant, please contact [email protected]