Theft is an ongoing threat to the profitability and longevity of a bar, restaurant or nightclub. It can negatively influence staff morale and cost bar owners thousands of dollars of losses each month.
Many employees may not consider their actions to be stealing and may not realize the consequences of their actions. They are more likely to reduce your profits by over-pouring and giving away drinks.
An establishment’s policies and procedures should be tailored to its needs. Not all of these tips will conform to every beverage operation’s exact circumstances. It will depend upon the degree of electronics and systems integration that are employed.
Overpouring, spills and waste, mistakes and inadequate pricing structures contribute to high beverage costs.
The only way to keep costs under control is to have proven systems in place for inventory control, training, cash monitoring procedures and financial reporting tools that alert the management when costs spike.
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