You’re thinking about opening a bar — but don’t know quite where to start. It seems like there is so much to do, and your head starts spinning every time you try to begin making a solid plan. Don’t worry: you are not alone. All founders of any kind of business start in this same spot.
In Part 1 of our look at your restaurant bar inventory, we discussed the three steps to building a menu of liquor and how cost control can make it profitable for you. But once you’ve determined what to stock, you need to manage how it comes through — and goes out of — your doors.