Managing The Peaks and Valleys of Your Beer Cooler

If you run a restaurant, casino, bar, or brewery, you probably have a wide beer selection that your customers and clients appreciate. At the same time, there are probably a lot of peaks (or large quantities of products on hand) and valleys (small quantities of product) in your inventory. One day, you might sell out a specific beer, but then it may take you a month to sell that same quantity because there is another beer type that people suddenly prefer. You need to make sure you have enough inventory on hand to keep your customers and clients happy; however, you do not want to waste money purchasing beer that is not going to sell.

How can you make sure you don't purchase beer that goes to waste? 

Understand Beer Math Calculation

One of the first things you need to do is take a closer look at what we call Beer Math that can help you understand how to get the most out of your inventory. There are a number of factors that are going to dictate how fast certain types of beer are going to sell.

These include:

• How many other types of beer do you serve? Your beer brands is going to compete amongst your other options for sales.
• How many people do you serve on a given night? The more people you see, the more beer you are going to sell. 
• Are there any seasonal changes that take place with your beer? For example, there are some types of beer that may sell better during Oktoberfest. 

Using Beer Math can help you figure out how to best use your inventory space. That way, you stock your shelves with beer that is going to sell. 

Do Not Waste Space

When you stock your beer, you need to make sure you don't waste space. A few important tips to follow include:

• Make sure the beer that is the most popular is the easiest to see. This will make it easier for you to sell more of the beer you have.
• Consider rotating beer, whether it's in kegs or in bottles and cans, that is about to expire to the front of the shelf. That way, people will see it sooner, and you may be able to sell it before it goes bad.
• Make sure all of the labels are easy to spot. People should not have to ask what the bottle is to figure out what type of beer it is. 
• Try to keep the beer bottles close together. Do not leave any gaps in between. That way, you can fit as many beer bottles on the shelf as you can.

This will help you get the most out of the precious space you have since peaks can mean that you're ending up cooling down more cardboard than beer!

Do Not Leave Product on the Floor

Even though you may run out of shelf space, you do not want to leave any items on the floor. If you leave cases or kegs of beer on the floor, they are a serious safety trip hazard. Someone could slip and fall, leading to a serious injury.

There are a lot of overhead expenses that come with stocking beer. You do not want to waste your money, so minimize the chances of staff having to file for worker's compensation or having beer get old because you ordered too much of the wrong brand. 

Rely on Cooler Concepts for Help

After using Beer Math, you might realize that you need more shelving to store your cases of bottled and canned beer on. Every restaurant, bar, and casino is different, and you need to think carefully about your clientele when you are redesigning the interior of your beer cooler. Contact us today to learn more about how we can help your business bring in more beverage profits.