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Bar & Cellar Management Training.

WASTAGE.

You can’t 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 don’t 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· Rotate your stock properly so it doesn’t go out of date.

· Don’t 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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You can also download all of the training covered on the website as a free pdf by clicking on the link below:

FREE BAR MANAGEMENT TRAINING PDF

 

 

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