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How To

How To: inventory control

Maximize Your Pours & Profits Ways to identify how and where you’re losing out on your inventory.

S

o you’ve managed to get through a 70-hour workweek without any signs of slowing down. But the fun doesn’t end there. You’ve got a closing shift tomorrow night followed by a product inventory scan. Then, you need to place 10 orders by 4 p.m. on Tuesday or else a swarm of angry patrons will be looking at a sad array of half-empty bottles of Jim, Jack, and Jose. Sound familiar?

Pro Tip Put away the pen and paper and look into a software system that reduces the amount of time it takes you to complete your inventory.

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Bar Business Magazine

Inventory control is essential to the bottom line, but it’s likely the last thing you want to do—let alone think about— at the end of a long night. Rory Crawford, Co-Founder & CEO of BevSpot, understands your pain. Crawford’s own struggles as a formerly licensed retailer for his own wine club app, WineSpace, led him to create his three-year-old Boston-based tech company. As he began dealing with distributors, suppliers, and the industry as a whole, he was amazed at the lack of software that would help him (or anybody else in the industry) run his business. “It just jumped out at me and amazed me that I had to pen and paper inventory counts, that I had to manage my inventory information in Excel, that I had to place phone call orders to my vendors, that I had to track all my data in full systems or Excel,” explains Crawford. After Crawford’s preliminary

prototype was discovered by MIT students Chidubem Ezeaka and Alex Lesman, the rest was history. BevSpot was born as a Web-based, easy-to-use software system that would also integrate mobile tools to provide more time for bar and restaurant owners to do the things they love while also maximizing the success of their businesses. So how does it work? After the user creates an account on BevSpot, they’ll start counting their bottles, input the numbers into the system, and let the software work its magic. The system will map all of the items that are being sold in the user’s point of sale with the underlying ingredient costs. All of that information then totals up to tell the business owners exactly how much wine, spirits, and beer that they’re sitting on based on how much inventory they’ve been going through in the past. Once they’re completed, they can generate their order to be

June 2017 barbizmag.com

Photo: Shutterstock/ Studio Romantic.

by Andria Park

June 2017 Bar Business  
June 2017 Bar Business  

This issue features stories on FLOH vodka, inventory control, draft beer, jukeboxes, blenders, balanced cocktail menus, and more.