If you are a restaurant owner, then having a restaurant liquor inventory spreadsheet can be of great benefit to you. In this article, I will give you some tips on how to best use this useful document.
Used properly, a spreadsheet can be a great tool for your business. Having a list of stocks of liquor will allow you to be up to date on your supplies. This way, you do not have to order the liquor you need in advance of the due date, wasting time and money. You can also review the information you have, if there is anything missing.
Tips On How To Best Use A Restaurant Liquor Inventory Spreadsheet
Before using your spreadsheet, make sure you take the time to research the liquor that is sold by volume, so you know exactly what your inventory needs are. You should also get a good estimate of the sales price of the type of liquor you will need.
The first step to creating an inventory spreadsheet is to identify the specific types of liquors you need. You want to be able to generate the database of names and quantities of all the different types of liquors that you sell. Keep in mind that the names of the different types of liquors do not necessarily have to be the same, but the quantities will have to be.
For instance, when you sell wine, you will want to create a spreadsheet that has all the names of all the wines you sell, but you will not want to have a spreadsheet for general inventory. You want to make it very clear that each type of wine is considered to be its own product. For instance, you may have Beaujolais, Chianti, and Riesling listed under general liquor inventory. Just keep the names distinct.
Now that you have identified the types of liquors you want to have in your inventory, you will want to fill out the specific information for each of the different types of liquors. You can either write out each name separately, or you can combine the different types of liquor together to make a larger number of products. Keep in mind that you will want to be consistent with your entries.
Write the inventory of all the products in column A of the spreadsheet. Each product can be any combination of spirits, liquors, and alcoholic beverages. Write the name of the alcoholic beverage in column B. Write the price in column C. Write the unit price in column D. Write the number of bottles in column E. Write the name of the producer in column F.
When you have completed the spreadsheet, you should delete everything except for the columns where you wrote the inventory. Now you will be able to add the new products to the spreadsheet. Do not make any additions until you review the inventory of the previous product. Also, make sure you include the date of the first sale.
Take the time to get recommendations from your accountant, lawyer, and any other business bureau in your area. You will be more likely to get the right product mix if you have valid information about the items you sell.
When you have the inventory of the past products, you will want to add in the monthly volume. This can help determine the number of bottles you will need to order from your suppliers. This way, you will be able to get an accurate reading of how much stock you have to stock for the current month.
After the stock of the previous months is added in, you will want to write down the price. Write down the selling price and the per bottle price, along with any optional fees and charges. You should also see whether the supplier offers free samples, or what else they might charge for the product.
While the idea of a restaurant liquor inventory spreadsheet may seem difficult, once you have done it a few times, it will become second nature. You will be able to create a valuable guide for your business without it taking a lot of time. PLEASE READ : restaurant inventory spreadsheet xls
