Start using this Workflow
Wine and Beverage Inventory Checklist
Receiving Inventory
Verify the quantity of wine and beverage cases delivered against the purchase order
Inspect the quality and condition of the products upon arrival
Ensure proper documentation of the inventory received, including date, time, and supplier
Organizing Inventory
Sort wines and beverages by type, varietal, and vintage
Store wine bottles horizontally to keep the cork moist and preserve the wine quality
Place the newer stock behind the older stock to follow the first-in, first-out (FIFO) method
Inventory Management
Record the opening inventory at the beginning of the period
Track daily sales and usage to adjust inventory levels
Conduct a physical inventory count at the end of the period to compare with recorded inventory
Quality Control
Regularly inspect bottles for signs of spoilage or damage
Rotate stock and check for any past sell-by dates
Maintain proper storage conditions, including temperature, light, and humidity control
Ordering and Restocking
Analyze sales data to identify trends and adjust ordering quantities
Establish par levels for each wine and beverage to trigger reordering
Build relationships with suppliers for reliable delivery and potential bulk discounts
Loss Prevention
Implement security measures to prevent theft
Train staff on proper pouring techniques to control portions
Reconcile discrepancies between physical inventory and sales records promptly