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Managing Wastage

Written by The Restaurant Doctor UK Team
Last Updated: 29th October 2023

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Wastage in the bar industry is a common and costly problem that can impact your bottom line. While it may not be possible to eliminate wastage entirely, there are several steps you can take to minimise it and keep your profits intact.

Proper staff training is crucial in reducing wastage. Ensure your staff is well-trained in serving drinks properly, changing kegs and gas, and handling products to minimise spillage and breakage. Encourage them to record any stock wastage, so you can monitor the situation and make improvements as necessary.

Proper stock storage is also vital to reducing wastage. Store your stock in a clean, dry, and cool place and rotate it regularly to prevent items from going out of date. Be sure to order the right amount of stock to avoid waste due to products expiring before they can be used.

To minimise the risk of theft and wastage, it is important to maintain a vigilant attitude towards stealing. Ensure that your staff understands that stealing is unacceptable and implement security measures to prevent it.

Consider investing in technology that can help you track your inventory and wastage. This will enable you to identify areas of wastage and take action to reduce it.

By implementing these strategies, you can reduce wastage and increase your profits in the long run, while also creating a more sustainable and responsible business.

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