Weekly Alcohol Perpetual Inventory
If you are consistently losing money or alcohol from your restaurant and you are not sure why some much product is missing your storage rooms then the Weekly Alcohol Perpetual Inventory is perfect for you. Using the alcohol perpetual inventory will help pinpoint the shortage that may have occurred and who may have been involved.
What is it for?
Make a list of the top 5 or 10 of the potential items that people will steal from you. Normally it will be the most convenient and most expensive items that you have in your inventory. People who steal will try to conceal the item in an area that will not be noticed. They will also try to get the stolen item out of the building during the busiest time because you are too busy to notice them.
How to use the weekly alcohol perpetual inventory system
Enter the top 5 or 10 Alcohol items into the system make sure you add to the system bottle and can sizes and prices. Then, determine the break down into ounces. Includes an “Alcohol by Ounces” chart to determine how much alcohol ounces is in a certain bottle or can.
Complete the alcohol perpetual inventory before the shift and after the shift. For best results, you should vary the time you do the inventory, and do it several times a day to see if there is a pattern of when the item went missing. See who was working during the shortages. The process of elimination will pinpoint who was responsible for the shortage.
If Steve was the only cook on during all the shortages than it is safe to say that Steve is the problem whether it was theft, a mistake, or a training issue. Either way, you are losing money due to Steve. It is easy to set up the alcohol perpetual inventory system. Go to the product list page and enter all the information. See the example below.
What do I do?
At the beginning of each month, you will need to print out a new copy of the perpetual inventory system from the master copy.
Make sure that you entered all the information on the product page master copy. As you open a new inventory each month the information will still be on the product page.
Follow the Instructions button that is located on the home page for more information.
Weekly Alcohol Perpetual Inventory
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The home page shows all the other pages in the system so that you can easily find the items you are looking for.
Weekly Perpetual Alcohol Inventory – Product List Page
Once the system is correctly set up on the product page then you are ready to begin your perpetual inventory.
The information that you have entered on the product page will automatically populate to various other pages within the system.
This is not a full inventory system. Choose the top five or ten products that are either the most expensive, convenient to access or used the most. You might even want to inventory more than ten products.
Input sheets for the Weekly Alcohol Perpetual Inventory
At the beginning of the week:
Print out the above beginning restaurant inventory count sheet and place it on a clipboard. Then walk-through each area and record how many bottles or cans you have in that area. Use the information to enter the figures onto the spreadsheet. The beginning inventory column counts will automatically transfer to the corresponding week’s final inventory sheets. The total beginning inventory column will automatically calculate based on the figures you have entered on this sheet.
At the end of the week:
Print out the related Ending Inventory restaurant inventory count sheet and place it on a clipboard. Then go to the areas where the items are stored and record how many bottles or cans you have in each area.
Come back and enter the information into the spreadsheet and the ending counts will automatically transfer to the corresponding week’s final inventory sheets.
Key Product Usage – Weekly Alcohol Perpetual Inventory
Once you have completed the beginning and ending inventories for that particular week, go to the Weekly Product Usage page. You will need to enter figures into the white shaded cells. The shaded cells are protected. Once you have entered all the numbers into the white shaded cells.
Information at a Glance
At a glance, you will see how many total servings used versus the POS readout. It will show the difference between what was used versus what was actually sold.
You also will be able to see the variance on how much product was used and the total dollar amount attached to that product. In the fantasy world, you would want no overage or no shortage. In the real world, you would want to tighten the gap as close as possible to reduce losses.
Alcohol Month at a Glance Page
The weekly alcohol at a glance sheet is a great tool to help pinpoint the shortages by comparing the actual week that you are on versus the previous week results. Look for consistent shortages from Week 1 to Week five. Find out when the product went missing and who might be responsible. Check the schedules and see which employee is tied to the shortages with-in that particular time frame.
Financial Tracking systems:
- Cash Till Balance Sheet No Alcohol.
- Use this system to keep track of your Cash till when you don’t serve alcohol.
- Cash Till Balance Sheet With Alcohol.
- This great system is awesome to calculate and keep records of cash till balances for bars and other restaurants serving alcohol.
- Daily Sales Sheet with no Alcohol.
- An awesome way to track daily sales for any restaurant or food services – even other businesses could use this.
- Daily Sales Sheet with Alcohol.
- Use a daily sales sheet for bars and restaurants serving alcohol.
- Microsoft Excel Safe Count Spreadsheet.
- Last, but not least on this page, this Safe count sheet gives you a great system to know how much money is in your safe at all times.
Inventory and Inventory/Sales Systems
- Daily Sales Sheet and Food Inventory No Alcohol.
- In addition to tracking daily sales, this sheet is also an inventory system for restaurants and other food services.
- Daily Sales Sheet and Food Inventory with Alcohol.
- This system also tracks Daily Sales, along with your food and alcohol inventory.
- Weekly Food Inventory System No Alcohol.
- If you want a great inventory system and you don’t serve alcohol, this is a great system to use.
- Weekly Food Inventory System with Alcohol.
- Another great inventory system for bars and restaurants serving alcohol.
Food Order Systems
- Food Ordering Management System No Alcohol.
- Maintaining food orders can be a great way to track how much you are spending on various food items.
- Food Ordering Management System with Alcohol.
- In addition to knowing the food orders, this also tracks alcohol orders to your various vendors.
- Vendor Management System.
- Even more, this system keeps your Vendor information, including your orders, refunds and due dates.
Combinations of Inventory, Labor and Timekeeping Systems
- Food Inventory Labor Management System (FILMS).
- Of course, two key expenses for restaurants are food and labor. Use this one system to maintain information for both food and labor.
- Microsoft Excel Timekeeping System (20 Employees or Less).
- This is a handy timekeeping system for less than 20 employees. If you have tipped employees this can make it easier to calculate wages for employees who make limited tips.
- Microsoft Excel Timekeeping System (30 Employees or Less).
- Another timekeeping system, but this is for less than 30 employees. It contains additional tips on how to maintain your payroll.