Ideas to help control your liquor cost

• Establish proper par levels; keep as little as possible on hand. The less inventory your employees see, the less waste.
  
• Keep all Liquor locked up and institute a requisitioning system using bottle-for-bottle exchange
  
• Have your service bartenders use a jigger, after all the customers can't see them.
  
• Test your bartenders pouring ability frequently. www.barproducts.com offers some good products.
  
• During work shifts, use the element of surprise. Conduct bar draw audits.
  
• Conduct weekly inventories to determine actual cost.
  

Thought for the Day

"No date on the calender is as important as today"

Christopher J Tallino, Vice President

After graduating from Johnson and Wales University, with degrees in both Hotel and Restaurant Management and Culinary Arts, Christopher joined Houlihan's Restaurant Group. For 14 years Christopher was Executive General Manager for several locations in the greater Philadelphia area. In 2002 Christopher joined the HRI Services team. Christopher opened the Philadelphia office and in 2004 joined the Boston office. Christopher brings a great deal of experience in restaurant business management and in the field of culinary arts.