Bar Inventory: Weighing Open Bottles and Cost of Goods Sold
This lesson is part of the course
In this lesson
You turn the weight of open bottles into fractions, value the closing stock and work out what the month's spirits really cost against sales.
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Lessons in this course
- Cost per Pour: Bottle Sizes, Usable Millilitres & Pours per Bottle Locked
- Cocktail Recipe Costing, Pour Cost % and Menu Prices Locked
- Draught Beer Yield and Wine by the Glass Locked
- Sales Mix and the Overall Pour Cost Locked
- Bar Inventory: Weighing Open Bottles and Cost of Goods Sold Locked
- Variance and Shrinkage: Theoretical vs Actual Usage Locked
- Par Levels and the Weekly Order Locked
- Happy Hour and Promotion Scenarios Locked