Bar wastage encompasses any beverage (draft, bottled, or canned) or other inventory item that, although intended for sale, ends up not being utilised, leading to significant financial losses for bars over time. Waste King highlights the importance of implementing strategies to mitigate these losses effectively. Key practices include:
- Adopting a “first in, first out” method to ensure products with the nearest expiration dates are sold and used first, minimising the risk of spoilage.
- Comprehensive staff training on achieving the perfect pour, managing cellar operations, accurately recording wastage, and rotating stock to maximise efficiency and reduce waste.
- Establishing optimal stock levels by analyzing stocktaking reports and sales data from your point-of-sale system. This allows for the adjustment of inventory levels to reflect actual sales trends, preventing the accumulation of products that may become outdated.
By integrating these practices, bars can significantly reduce wastage, streamline operations, and enhance profitability.
