After you open a bar, it’s time to talk to suppliers about ordering inventory.
Start off by determining what type of alcohol you need. Whether you’ve decided to serve beer, wine, liquor, or a combination of the three, most bars offer three levels of quality in their selection: well/house, call, and premium.
So if you are making a drink that is vodka based, you can offer three different brands of vodka to your customer. You can also apply this to wine: Have three different kinds of pinot noir on the menu, so customers have options at different price points.
Next, evaluate your drink menu and create an ingredient list of additional items you need, aside from the alcohol. This gives you a better idea of your inventory’s breadth and where your ingredients overlap.
Now it’s time to think about how much to order. You need to forecast the amount of drinks ordered each night for the week and calculate the alcohol and other ingredients that will be used. This may be difficult when first starting a bar, but after the first week you can use your POS analytics to forecast inventory on an ongoing basis.
While it may be tedious, you should keep a close eye on the inventory life cycle and learn how to improve your inventory at the bar to cut costs and prevent waste.