Bar inventory loss prevention advice for Bars and Nightclubs. Articles and strategies from industry experts on understanding, evaluating, and managing loss prevention in your establishment.
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Spotting the Fingerprints of Theft May 8, 2012
Do you have a problem with theft behind the bar? Many in the bar business do. But if you’re waiting for a rise in your pour cost to alert you to a potential problem, you may be out of luck.More>>
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Short Pouring: Caught in the Act February 28, 2012
I must be a lightning rod for malfeasance because all too frequently I spot bartenders ripping off the house. Sometimes I catch a glimpse of them out of the corner of my eye; other times they do it right in front of me. It’s enough to make me want to stay home.More>>
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Guarding Margins With Portion Control January 3, 2012
For many operators, eliminating shrinkage could mean the difference between succeeding financially and not. From an operational perspective, protecting profit margins begins at the point of pour. Read on to find out how you can help preserve your bottom line!More>>
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Drink Consistency Leads to Steady Profits November 8, 2011
Product consistency is crucial to profitability behind the bar. The drinks you serve should taste the same no matter who’s behind the bar. Otherwise, your staff may be serving a product that is different in taste, cost and presentation, and the result is financial chaos.More>>
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Forensic Accounting Exposes Internal Theft October 25, 2011
Few in business want to admit their employees are ripping them off. But they are. The international auditing firm Bevinco has determined that bars and restaurants lose a staggering 23% of their inventory to theft in one form or another.More>>
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Thwarting Bartender Theft October 6, 2011
Employee theft can reduce cash flow to a trickle. How extensive is the problem? Theft costs bars on average 24 to 26% of gross sales, according to Bevinco. More>>
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Bartender Theft: The Serious Business of Sleight of Hand May 4, 2011
Preventing theft is far from easy. Familiarity with how bartenders steal and knowing what to look for constitute management’s first line of defense.More>>
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Keg Meter March 3, 2011
The Keg Meter is a brand new battery-operated flowmeter that will track how many ounces of draft beer have been poured every shift. More>>
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Is your Pour Cost Too High? March 1, 2011
Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really? More>>
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Learn More About Loss Prevention at the VIBE Conference January 24, 2011
Loss prevention is important in running a successful bar business. At the VIBE conference, Joseph John Szvetitz will tell you how to turn losses into profits. More>>
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