Some business lessons. Estimating the amount of supplies needed is really hit and miss. It seems my estimates are high resulting in extra bottles and mixers. I would like to get a better estimation going but cant seem to find much information on it from other bartenders in the business posted on the web. Bevmo, wedding sights, books, all have differing methods of estimation, but they seem to mostly focus on the alcohol portion and not much on mixers, garnishes etc.
Anyone have suggestions on better and more closely estimate the shopping list?
Any help is much appreciated.



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