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out of date.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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