Bar & Cellar Management
You canít eliminate wastage from your stock
unfortunately, as you always have a certain degree of stock wasted with
draught products, but this wastage is generally accepted by stock-takers
so donít worry.
What you can do to minimise your wastage is
Train your staff on how to serve drinks
Keep the music low enough so your staff can
hear the order clearly to avoid confusion.
Store your stock correctly.
Provide your staff with a wastage record so
they are encouraged to write down any stock wasted, which should in turn
encourage them to be more vigilant when they are serving drinks.
Train your staff on how to change the kegs
and gas properly.
Serve drinks at the right temperature and in
a clean, cool glass.
Rotate your stock properly so it doesnít go
out of date.
Donít order more than what you need.
Maintain a vigilant attitude to stealing.
If you train your staff, look after your
stock and maintain control of your bar then wastage should be kept to a
You can also download all of the training
covered on the website as a free pdf by clicking on the link below:
MANAGEMENT TRAINING PDF