Inventory Management for Bartenders

Managing inventory and ensuring you have enough stock of key ingredients is crucial to running a successful bar.
Bartenders should learn how inventory is managed at their bar.
It may not be a requirement for everyone, but understanding how and when things are ordered can make your job
a lot easier.

Here are some steps you can take to help manage your inventory.

Establish a Par Level

The par level is the minimum quantity of an item that should be in stock before reordering.
Determine the ideal par level for each key item based on your bar’s volume and the popularity of different drinks.
Here is an explanation of par sheets.

Conduct regular inventory counts

Schedule regular inventory counts to track the quantities of each ingredient in stock.
This can be done weekly, bi-weekly, or monthly, depending on your bar’s needs.
Use inventory management software or spreadsheets to keep track of your inventory levels.

Set up a reorder point

Determine a reorder point for each ingredient, which is the quantity at which you should initiate the ordering process.
This point is usually slightly above the par level, allowing for lead time in restocking.

Keep a backup stock

In addition to maintaining your par levels, consider having a backup stock of essential ingredients.
This can help you handle unexpected increases in demand or supplier delays.
Be sure to use backup stock, before using items from the latest order.
You don’t want have items expire while in storage.

Analyze and adjust

Regularly analyze your inventory reports to identify any issues or discrepancies.
Adjust your ordering quantities based on seasonal changes, drink specials, and customer preferences to optimize your inventory management.

Monitor expiration dates

Pay attention to expiration dates on perishable items, such as juices and fruits.
Use the first-in, first-out (FIFO) method to organize your inventory, ensuring that older items are used first to minimize waste.