Manual The Bar Managers Guide To Controlling Costs: How To Eliminate Theft And Waste To Maximize Profits

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  8. Please try again later. Kindle Edition Verified Purchase. Informational, even though I use most good practices that he mentions. Basically, he is giving tips to run the bar, Costing and poring to Theft and waste. I will take a few of his tips and try them out at my place. One person found this helpful. Decent book arrived on time. While the book had some decent information the grammar mistakes made it almost unreadable.

    How To Identify When Drinks Are Being Stolen From the Bar

    It reads like it was written by a freshman in high school. Very easy to read and understand! I highly recommend this book! You can read it in a few hours and have an competent knowledge afterward. A must read if you are going to run a bar and have never been anything but a customer Shows you the ins and outs Plus I liked how he broke everything down into numbers for me!! I will prob end up reading though this book again!! One person found this helpful 2 people found this helpful.

    Thomas Morrell (Author of Bartending Basics)

    The book was poorly written. About half the book was common sense.

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    The other half was some good points the other brought up about keeping an eye on inventory and theft. Some of the number breakdowns were nice. Overall, worth the quick read but the author definitely needs to update the book. See all 8 reviews. Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway. Set up a giveaway. What other items do customers buy after viewing this item? Customers who viewed this item also viewed. How to Open a Bar: How Not to Open a Bar: An Owner's Cautionary Tale of Misfortune.

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    This item has not been rated yet. In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented.

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    Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place! Log in to rate this item.

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