| Once you receive and have counted and made | | | | removed and placed on the shelves. When on the |
| sure what you are paying for is actually what you | | | | shelves, make sure product is placed strategically: |
| will be placing on the shelves of your inventory, | | | | rums, gins vodkas...together. It is also always a |
| let's discuss the storage area which plays 3 roles: | | | | good idea that the storage area allows for proper |
| deters theft, maintains the quality of your product | | | | stock rotation, especially in the case of beer |
| and a place where we can maintain records of | | | | inventory. |
| what we have in stock. | | | | Liquor bottles can be placed either straight on the |
| Your liquor, beer and wine inventory storage area | | | | shelves or full cases left on the lower shelves. |
| is similar to the vault in a bank. Although you may | | | | Wines should be stored on their sides at a |
| only see your liquid assets on the shelves, in | | | | constant temperature between 50 degrees and |
| reality this is your money. So, who is allowed into | | | | 70 degrees. As for bottled and canned beer, |
| the restaurant's vault? Only authorized personnel | | | | make sure the area is more on the dark side |
| and those part of your management team. Those | | | | versus the bright and no warmer than 70 |
| whom are not authorized to enter the storage | | | | degrees. |
| area should only be allowed to take product from | | | | Your business may allow having a storage area |
| the room but must request it from someone in | | | | manager. Their responsibility is to make sure all |
| your management team that will immediately | | | | liquor that is issues to the bars is recorded. You |
| record liquor, beer or wine product was removed | | | | may choose a simple requisition form or also |
| from inventory. | | | | consider liquor, beer and wine inventory software |
| Needless to say, once the immediate needs are | | | | that allows you to track and immediately update |
| taken care of, the storage area should be | | | | your perpetual inventory. They may also be in a |
| immediately locked. Only members of the | | | | position to flag products that are beginning to run |
| management team should have keys or the | | | | low and alert purchasing that they may be in need |
| combination to the lock. May I also recommend | | | | of a certain variety and to place and order with |
| that the locks of the storage area(s) are changed | | | | the supplier. Inventory software also allows you |
| on a regular basis as to avoid the possible | | | | to maintain proper stock levels by way of a min |
| duplication of keys. | | | | max par stock level. Once product goes below |
| Keeping the storage area in an orderly fashion will | | | | this level, you will be prompted to place an order |
| only help you visually detect and dubious activities. | | | | with your supplier. |
| Make sure that open cases have their products | | | | |