That pour cost number paints a very real picture of the bar’s financial health and reveals things like theft, poorly-priced menu items, and pouring accuracy. Usually performed late at night after the end of a busy service, or early in the morning before service begins, inventory is a necessary chore that allows us to understand how a bar is performing financially, once we calculate pour cost. But I did it, respectfully yet begrudgingly, because it was my job. My what, now? I didn’t know the first thing about numbers, other than getting girls’ phone numbers. It was awesome until about two weeks in, when my bosses informed me that I would be taking inventory every two weeks, and that there would be a sit-down meeting once a month to discuss my numbers. I’d just come off of working in the clubs, and was immediately thrown into managing a little cocktail program at a new restaurant. ![]() I never would have admitted it at the time, but I feel pretty lucky for the rude awakening I had back in 2001. Regardless, I figured it was high time I shared. ![]() Which is, like, super surprising to me since there are few tasks more reviled in our business than the dreaded monthly inventory. Ever since I wrote on How To Price a Cocktail Menu like a million years ago, I’ve gotten requests from bartenders, bar managers, and bar owners for some guidance on how to perform inventory and calculate pour cost.
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