how to handle beer for kitchen
So we now have a new menu and it incorporates alot more beer into standard dishes rather than just specials. This is throwing my depletion numbers off and how I track beer sales. We used to have a button in the computer for beer, but since we are using more we dont want to use it all the time and end up "comping" the whole total at days end. I guess I could make it a penny? Im not sure. Like I said it was really just for specials so I never tracked it before.
The other issue is I dont want bartenders giving away beer and just blaming it on the kitchen.
So, how do you handle beer for kitchen use?
Brewer I, Redhook, Portsmouth, NH
Writer, Yankee Brew News, New England
Wise-ass, Everywhere, Always