Variance and Shrinkage: Theoretical vs Actual Usage
This lesson is part of the course
In this lesson
You compare what the till says was poured with what the inventory says was used, price the gap and flag the products that need a closer look.
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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