was too slow to edit
A easy way to see overall cashflow over the bar is to install a more up to date till system ie no amounts entered just a pad with named drinks and food items,no under/over charging,it also gives a clear account of stock needing to be ordered,shows which drinks are selling the most etc.....each member of staff has a personal till number they enter before using the till
I notcied another accyweb member saying about the beer abit off could this be down to the pipe cleaning not be carried out to health and hygiene standards?A cleaning record should be kept,does the bar have one?
I could go on about the running and up keep of a bar but the list does go on and on,the easy bit is standing behind the bar and smiling
