I bet you would love
to have a more profitable bar,
and one of my favorite tips for restaurants
and bar owners is coming up right here.
It's about your bottle beer,
but it'll affect your entire bar. I'll explain more in a second.
Hey, everybody. Ryan Gromfin – author, speaker, chef, restaurateur,
founder of the restaurantboss.com,
as well as clickbacon.com.
And we are going to teach you how to lower your restaurant and
bar bottle beer costs.
So, like I mentioned earlier,
one of the first things that I do when I'm working with a new client
is I make sure that they have a system for counting
their bottle of beer.
A key item inventory if you will.
Now, bottle beer is usually not one of the first
placesthat there's a ton of theft or giving away maybe,
it's still a form of theft from your bartenders and your servers.
It does occur and even the most honest
bartenders and servers are going to give away a bottle of beer to their friends,
or they might go ahead and take a drink themselves.
Hey, listen, I love to tell the quick story -
I'm not going to get into too much detail of it here,
but sometimes, our staff just doesn't understand the definition of theft.
I used to steal from a restaurant that I worked at.
When I was young, I worked at a five-star hotel.
Fantastic restaurant and when I say, I used to steal,
I didn't think of it as stealing.
I never like walked into their storage room and stole
something and take it home with me, or resold it to friends,
but we had a shift drink once in a while,
we weren't supposed to and we knew we weren't supposed to,
but we worked hard.
And at the end of a shift,
it wasn't uncommon for us to ask one of the servers
to grab us a six-pack of beer,
and the five cooks or the six cooks in us,
we'd finish cleaning the restaurant, we'd clock out, and then we'd have a beer.
Now that's theft.
You may not think of it as theft, but that’s theft.
When I was young, when I was 18-19 years old,
I didn't really think of it that way.
I do now, but the point is -
this is a system that is easy to do
and it will send a signal to your staff
that we are measuring things,
that we are counting things.
And when you measure and when count,
your staff is a little bit more aware of what's going on.
I can tell you right now that if we measured the beer
at the hotel that I worked out,
I wouldn't have been asking the servers to
get me a six-pack of beer to get
us cooks a six-pack of beer.
It just makes one more barrier
to cheat the system if you will.
So, here's all I need you to do.
You can create a fancy spreadsheet for this,
you can do it on a scratch piece of paper,
there's tons of different variations on how to do this.
You can do it blind or not, but here's how simple it is -
I want you to every single day
count how many bottles of beer you have. Why do we do bottles of beer?
Because it's easy, Kegs are harder.
Next week, we're going to talk about how to do the same thing with kegs,
but it's way harder with draft beer. So, start with something simple.
Count your bottles of beer.
You either have a bottle or you don't, it's very simple.
You don't sell a portion of a bottle of beer.
Count how many bottles of beer you have in the morning.
If you receive any of those
particular bottles throughout the day, then you're going to add it to your count.
Right, so if you start your day with 20 bottles of a beer
and you receive two cases, that's 48.
Well, now you have 68 available for sale,
and then at the end of the day,
you're going to count how many you have,
or the next morning you can count how many you have,
and then you go to your POS system to confirm
that the amount you have
compared to the amount that you should have
had matches the amount you sold.
So use that example -
if we have 68 bottles available for sale,
and then the next morning I count and there's only 30 bottles.
Well, that means that 30 have gone missing.
Well, hopefully, they've been sold,
so then you go to your POS system and you look and you see, well,
how many of that bottle did we sell? Well, if you only sold 28 of them
and you're missing 30.
2 of them are in a customer's belly
or in an employee’s belly, or they got dropped on the floor.
That's where away sheet or a broken sheet or a spill sheet
comes into play.
Now, again, there's some variations on how you do this.
You might want to do this blind if you're not
always the one there
and you're having a manager count,
then maybe your manager shouldn't have access to sales data,
like total sales data,
so that way they can't manipulate it.
Some restaurants will go so far as that anytime there is a broken bottle,
it has to be set aside,
but again, it's easy to just take a bottle out of
the trash and break it and set it aside.
Again, we're getting way too far into the weeds here.
There are all these ways that your staff is going to steal from you,
and there's always one more level
of protection that we can put into place to prevent it,
but the whole point is to keep honest people honest.
If you have a thief amongst you in your restaurant,
there's almost nothing we can do to prevent that.
So let's keep honest people honest, let's keep this light and fun here.
Let's add one new process, one new procedure
to your daily routine that won't take you more than about
three or four minutes a day,
maybe 10 minutes at the most if you sell a lot of beer,
but I want you to do a daily beer bottle count.
It will affect your entire restaurant in a positive way, I promise.
I hope you enjoyed this week's tip.
My name is Ryan Gromfin with the restaurant boss,
and I look forward to bringing you another great one just like this next week.
Have a wonderful day.
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