Lesson 1Waste tracking and root-cause analysis: daily waste logs, variance reports, and corrective actionsDis section focus pon trackin waste an findin root causes. Learners ago build daily waste logs, read variance reports, an design corrective actions dat reduce losses without harm speed or guest experience. Wi ago design waste logs, read variance reports, investigate causes like over-pourin or theft, have staff meetings, an implement fixes.
Designing simple, accurate daily waste logsBuilding and reading inventory variance reportsInvestigating over-pouring, theft, and mis-ringsRunning root-cause meetings with bar staffImplementing and monitoring corrective actionsLesson 2Supplier selection criteria for fresh products: lead time, quality standards, local producersDis section cover supplier selection fi fresh products such as citrus, herbs, an garnishes. It emphasize lead time, quality standards, an workin wid local producers fi support freshness an menu innovation. Wi ago define quality specs, set lead times, inspect deliveries, work wid local farms, an coordinate fresh needs.
Defining freshness and quality specificationsSetting lead times and delivery windowsInspecting and rejecting poor-quality productWorking with local farms and specialty vendorsCoordinating bar and kitchen fresh needsLesson 3Weekly ordering routine: who orders, data inputs (sales forecast, par levels, recent counts), and order timingDis section detail a disciplined weekly orderin routine. It define who own orderin, which data fi use, an how fi time orders around deliveries, events, an supplier cutoffs fi keep shelves full without overstockin. Wi ago assign orderin roles, use sales forecasts an pars, schedule orders, an coordinate across areas.
Assigning ordering ownership and approval limitsUsing sales forecasts to project product needsApplying par levels and recent counts to ordersScheduling orders around delivery and event cyclesCoordinating orders across bar, kitchen, and eventsLesson 4Actions to prevent stock-outs: safety stock, reorder points, supplier lead-time SLAs, cross-training orderingDis section cover tools fi avoid stock-outs, includin safety stock, reorder points, an supplier lead-time SLAs. It also explain cross-trainin staff on orderin fi keep service consistent durin absences. Wi ago calculate safety stock, set reorder points, define SLAs, cross-train staff, an plan backups.
Calculating safety stock for key beverage categoriesSetting reorder points using usage and lead timeDefining supplier lead-time SLAs in contractsCross-training bartenders and supervisors on orderingCreating backup supplier and product substitution plansLesson 5Supplier selection criteria for beer and wine: delivery frequency, storage requirements, allocationsDis section define supplier criteria fi beer an wine, includin delivery frequency, storage needs, an allocations. Learners ago balance portfolio depth, freshness, an reliability while protectin margins an service. Wi ago evaluate delivery, assess storage, manage allocations, compare prices, an align wid bar concept.
Evaluating delivery frequency and flexibilityAssessing cold-chain and storage capabilitiesManaging allocations and limited releasesComparing pricing, discounts, and rebatesAligning supplier portfolios with bar conceptLesson 6Actions to reduce waste: standardized recipes and measures, first-in-first-out (FIFO), batch prep limitsDis section present actions fi reduce waste, includin standardized recipes, accurate measures, FIFO, an batch prep limits. Learners ago design systems dat cut losses while keepin drinks consistent an fast. Wi ago standardize recipes, use tools fi accuracy, apply FIFO, set batch limits, an train staff.
Standardizing cocktail recipes and specsUsing jiggers and pour spouts for accuracyApplying FIFO to all bar storage locationsSetting batch prep limits by sales patternsTraining staff to identify and prevent wasteLesson 7Supplier selection criteria for spirits: reliability, lead times, pricing transparency, credit termsDis section outline criteria fi choosin spirits suppliers, focusin pon reliability, lead times, transparent pricin, an credit terms. Learners ago negotiate agreements dat support consistency an cash flow. Wi ago check reliability, evaluate lead times, analyze prices, negotiate credit, an balance brand support.
Checking delivery reliability and service historyEvaluating lead times and emergency ordersAnalyzing price lists, fees, and incentivesNegotiating credit terms and payment cyclesBalancing brand support with independenceLesson 8Establishing par levels and min/max stock for key SKUs and seasonal adjustmentsDis section explain how fi set par levels an min/max stock fi key SKUs. It cover seasonal demand shifts, menu changes, an events so managers can adjust levels proactively an avoid both shortages an dead stock. Wi ago calculate pars from usage, define min/max, adjust fi seasons, revise after changes, an document.
Calculating base par from usage and lead timeDefining min and max levels by product categoryAdjusting pars for seasons and local eventsRevising pars after menu or volume changesDocumenting and communicating par decisionsLesson 9Inventory methods for bars: weekly counts, spot checks, and perpetual inventory systemsDis section explain bar inventory methods, comparin weekly counts, spot checks, an perpetual systems. Learners ago design a countin schedule, assign roles, an use data fi tighten control an reduce shrinkage. Wi ago design weekly counts, use spot checks, implement perpetual systems, reconcile counts, an choose methods.
Designing a weekly full inventory count processUsing spot checks for high-risk or fast moversImplementing perpetual inventory with POS dataReconciling physical counts with theoretical stockChoosing the right mix of methods for your bar
