Inventory management for high volume short season.

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For the last couple years we have struggled to maintain a tight control on bar inventory at our restaurant. Part of the problem comes from not being able to install a modern POS system across the whole property. Dining room runs off micros 2600 and all other stations are cash registers. Inside we have 2 bar stations and a service bar for the dining room. Outside we have 2 service bar stations and 8 regular stations. At the large outside bar with 6 stations there is mixed use of liqueurs and large iced bins for beer that are shared. Were only open for 6 weeks out of the year and in that time our weekend nights can bring in 2000 people or more. If anyone can point me in a direction of information on handling inventory for this type of situation i would be grateful. Im open to new ideas because the things we have tried over the last few years have just not worked out as well as we hoped. Hopefully in the next 3 years we should be able to install a full networked POS across the whole property but till then we need to find other options.

thanks for any info ahead of time.

Brendan

[PLangfordJr]

Used to use BEVINCO at my old place for inventory management.

Call Chris Rhode @ 973/875.9305 (assuming that he is still there). I'm sure that he can help steer you in the right direction.

PL