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Bar & Cellar Management Training.

WASTAGE.

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 to:

Train your staff on how to serve drinks properly.

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Rotate your stock properly so it doesnít go out of date.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 minimum naturally.

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