The Straight Up Blog

Nobody ever said managing a bar inventory is easy. It requires consistent inventory counts, calculations that give you insights into overall business ...

As with any product in your bar or kitchen, different types of alcoholic beverages in your bar inventory have different shelf lives.

When it comes to restaurant inventory, there is often discussion about whether doing inventory weekly or monthly is better. While there are some busin...

One of the most important steps in improving your bar’s profitability is to implement an effective bar inventory management program. The problem is, i...

In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you...

When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrink...

The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next. 

Dead stock, also known as inventory obsolescence, is surplus inventory that your bar is not likely to sell in the foreseeable future. It is something ...

Spreadsheets are a seemingly simple tool for managing bar inventory – they can be organized by storage locations, data is easy to enter, the software ...