Alcohol is valuable, so ordering, delivery, storage and service must all be handled with extra care. Errors can occur in valuation of the stock used, Point of Sale readings, and reconciling the two. And if they don’t balance, what’s the reason?
In this interview Ken Burgin talks with Troy Kelly from Barmetrix. Troy runs a full-time stocktaking business for bars, pubs and restaurants, and there’s not much he hasn’t fixed: over-ordering, sloppy stock counts, storage problems, POS errors, below-average Gross Profit margins and good old fashioned stealing. When Troy puts quantities and figures under the microspope, the truth is there for all to see. Listen to this interview and you’ll have new ways to improve your profit margins – this week!