| Now that your liquid assets are stored away, | | | | the bottle when it is issued and the bottle must |
| your next step is issuing them to the various bars | | | | return with a tag or else a dubious activity can be |
| you may have for resale. Like the previous steps | | | | flagged. The "one-full-for-one-empty" system can |
| discussed, there should always be a check and | | | | work well if you have 1-2 bars, but in the event |
| balance between what leaves storage and to | | | | you have multiple bars or banquet and portable |
| exactly which location within the establishment it is | | | | bars, formal requisitions are recommended. The |
| being sent to. The paper pen and way of creating | | | | reason is simple, in regards to portable and |
| this activity is a requisition form. | | | | banquet bars, you want to make sure you have |
| This form is almost like the bars are buying liquor | | | | a control over what is being moved out, but also |
| from your suppliers, in this case, the supplier being | | | | what us being returned to storage at the end of |
| your storage area. The requisition form is a paper | | | | your functions. |
| trail that should indicate the name of the variety | | | | In today's business environment, you may |
| issued along with quantity, cost, location it is being | | | | consider liquor, beer and wine inventory software |
| sent to along with the time, date and name of | | | | that will help not only manage the transfers of |
| the individual receiving the inventory. Once the | | | | your products, but will also tabulate the units and |
| order is ready to be sent to the bar(s), the | | | | the costs of these units. This will allow you to |
| person leaving with the inventory should first | | | | have a better knowledge of the inventory values |
| verify what they are delivering and initial the | | | | of the various locations in your business along |
| requisition form thus confirming reception of the | | | | with the storage area(s). Some of these systems |
| product(s). Some location may choose to keep | | | | come in with "red flags" that will advise you in the |
| empty bottles and turn these into the storage | | | | event product issued to portable and banquet |
| area to create what we call a | | | | bars that is destined to be returned to it's original |
| "one-full-for-one-empty" system. This is a method | | | | location goes missing. Systems like this that use |
| that allows the issuer to confirm the par stock is | | | | numbered tags create a tighter check and balance |
| actually set back to par. | | | | and assure a more accurate perpetual inventory |
| There are establishments that will place a tag on | | | | of your liquor, beer and wine assets. |