December Bar Waste Audit: How to Stop Profit Leaks in Food Cost, Pour Cost, and Inventory

December is supposed to save your year, but for a lot of bars it quietly becomes the month with the biggest waste bill.

You’re packed, bottles are flying, the kitchen is slammed, and somehow the money left over never matches how hard you worked.

In this episode, we walk through a simple 48-hour December bar waste audit that shows you exactly how much you’re losing to over-pouring, spoilage, shrinkage, and messy inventory.

You’ll hear how to match what actually left the shelves with your food cost and pour cost, spot red flags in prep and ordering, and tighten things up without slowing service or becoming the “bad guy” on shift.

The goal is simple: actually keep the extra December profit instead of watching it disappear into the trash, the sink, and the write-offs.

🔴 Learn More: 🔴

📌 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

Our Partners:

QuixSpec Bar and Restaurant Intelligence
Business intelligence that actually works! Make confident, data-driven decisions that directly impact your bottom line.
https://www.quixspec.com

Dining Alliance
Dining Alliance helps foodservice operators of all sizes unlock real savings and earn CashBack through our industry-leading rebate program.
https://mydiningalliance.com/register/easy/?c=cjps&segment=Restaurant