What is a Bar Inventory Template?
A bar inventory template is a premade checklist that can be reused multiple times to help track the stock of a bar’s inventory. This usually checks the supply of alcoholic beverages, meal ingredients, syrups, and other essentials in a bar or other commercial establishment that sells alcoholic drinks.
When it comes to running a bar, there are a lot of things that go into ensuring its success. One of the most important yet often overlooked aspects of managing a bar is tracking its inventory of supplies. By creating and using a bar inventory template, you can make sure that you are accurately tracking the stock of everything in your bar—not just liquor but also food ingredients, glassware, and utensils. This information is vital for making sure you are ordering the right supplies as well as ensuring that you are not running out of anything important.
Additionally, by tracking inventory, you can identify areas where you may be able to save money by reducing stock or by making changes to the products you offer. It can also help you avoid running out of supplies and ensure that you are able to meet customer demand, which can also help in ensuring you are pricing your items for sale correctly.
What to Include in a Bar Inventory Template
While each bar may conduct inventory checks in different ways, a typical bar inventory template includes sections on the following:
- Name of the establishment
- Person conducting the inventory check
- Checklist on the food and drinks available, both alcoholic and non-alcoholic
- Manager in charge
In some cases, you may be required to explicitly state the number of items available in your inventory. If you have a checklist that allows you to make notes, make sure to use them to put in the number of items you see are available. You can take it a step further and add photos to your notes for proof. On the other hand, if you are the one creating the bar inventory template, you can make it so that it is required to add a note, a photo, or both.
Here is a sample report of a bar inventory template when used:
Common Mistakes Made when Creating a Bar Inventory Template
Creating a bar inventory template can be tricky, as there are a number of common mistakes that can be made. One of the most common mistakes is not keeping track of what ingredients are used the most and what items are sold more than others. Knowing the most used items in any establishment is an important part of managing an inventory and replenishing it. Another mistake is not accounting for the variations in prices between products. Additionally, not accounting for the variations in quantities sold between products can lead to inaccuracies in the inventory.
Another common mistake is neglecting to account for waste and spoilage. While this does not necessarily have to be part of the bar inventory template itself and can instead be a different checklist template, such as a food waste log, it should be noted in the inventory checklist as well. Not accounting for variable costs can also lead to inaccuracies in the inventory.
Ensuring that all of these factors are considered when creating a bar inventory template is essential for an accurate inventory.
FAQs about Bar Inventory Templates
Each bar is different, but it is ideal to conduct bar inventory checks on a weekly basis and ideally on the same day every time. Frequently checking your inventory is a great way to constantly be updated on what needs to be replenished, thrown out, and used immediately. It is also a good way to prevent excess waste and help with pest control.
In a bar, the inventory is checked by inspecting the quantities and quality of items commonly used or sold at least twice. The most common items taken in inventory are drinks and food items, but others, such as utensils, can also be considered.
A checklist is often used to conduct inventory checks. Digital checklists, in particular, are preferred by bar owners as it allows them to conduct inspections from handheld devices and share reports seamlessly with one another.
Anyone who often interacts with the inventory itself can manage it. Some bars have dedicated staff to monitor and manage their inventory, while others have their bartenders and servers do the job. General bar owners and managers are also usually updated on bar inventory.