I generally see beer spillage at 12 to 14%.
To look for:
- Proper physical inventory counting every week
- Make sure your spreadsheet has the correct equations and conversions
- Ring in every beer and/or sample. Document and account the following:
---- Free samples
---- Beer used in kitchen recipes
---- Shift beers for employees, if utilized
---- All comped beers
- Never use a 'call out' system. Always use a ticketed system at the bar.
- Only allow certain staff (bartenders only, no barbacks or servers) to pour beers
- Train staff to properly pour beers. If too much head, don't throw it down the drain - pour it into another glass for later serving.
- When training staff, show them where the 'beer' should be in the glass, and where the 'head' should be in the glass. Certain glassware have a marked line to help with this issue.
- Managers must watch the bartenders. Make sure their guests have checks in front of them. Review those checks in the middle of their shifts.
- Measure weekly for good results. Let your team members know the last 4 weeks' spillage numbers. Give incentives for making the goal (i.e., if you make the goal, you will be allowed two comped beers to guests per shift). Remove problem bartenders and servers from their shifts.
- Sometimes beers get foamy (bottom of tank, improper cooling, etc.) Have the brewer fix the problem immediately.
- Sell more beer! Higher sales seems to hide a lot of problems. This is cheating, but you still have the higher sales.
- I've never used them, but there are systems that can measure your beer flow, and break it into timed reports so you know when and where your beer is getting away from you.