RM 7.docx - Syman Li Restaurant Management Professor Muzio...

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Syman Li Restaurant Management 4/2/2018 Professor. Muzio 11 Proven Tips to Control Your Beverage Costs This article was written by Brie Shelley. In this article Brie explains how controlling your expenses is essential if a restaurateur wants to run a profitable bar. If a restauranteur blindly makes decisions without carefully thinking about each situation. The cost of everything that relates to the bar will rise and the restaurants profit will plummet. These situation seems discouraging, but as Brie describes “by making some simples changes, a restauranteur or a bar manager can effectively control the bar cost and run a successful establishment. In this article Brie has given us 11 proven tips to help lower beverage cost. 1. Use Pars Pars means the minimum amount of product that a bar wants to keep in stock at all times. By having an accurate par setting, it ensures that a bar will not be over purchasing products or sitting on too many inventory.
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  • Spring '14
  • JohnF.Agnelli
  • Management, Alcoholic beverage, beverage costs, largest assets, set pour policy, Brie Shelley

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