Liqour Inventory Management System

Liquor Inventory Tracking System

The Idea here is building a product that can track the path of costly liquor bottles at restaurant as many times the bottles ones leave the storage they do not return back to storage neither do they make it to the guest table so the system will provide the real-time data about the bottles and help prevent shrinkage due to which the restaurant owners are losing lots of money. So, my idea is to build a liquor inventory Tracking system.

The next step would be to build a central liquor storage for costly liquor bottles and installing scanners near the door of the storage as well as installing high definition cameras on the walls to capture the image of person using the storage. Every time the bartender or waiter removes the bottle from the storage he has to scan the bottle and the software system will record the date and time the bottle left the locker and again when the person needs to scan the bottle when he puts it back in the locker this way the system will record the arrival date and time of the bottle back to the storage. The bartenders and the waiters will also need to scan their Identification card to open the storage so this way no one other than them will be able to open the storage. And the system will also record the person’s information who opened the storage. At the end of the day the empty bottles will be scanned and a report will be printed and the report will show which bottle has not returned back to the storage. If the missing bottle is not with the empty bottles means the bottle is missing so the report will also show the person who removed the bottle from the storage with time and date.

The system will also be synced with the restaurant billing system so this way it will check on the amount of liquor drinks that were ordered by the customer and for costly drink which specific bottle was ordered by the customer. This way the system will try to calculate the number of drinks ordered and the bottles leaving the storage and try to find the link so unnecessary bottles are not removed from the storage. For example a bottle of Blue Label whisky is removed from the storage by the waiter but that day no customer has ordered the Blue Label whisky drink neither does any cocktail contain that whisky which were ordered on that day than the system will highlight the activity for the manager and the restaurant owner to review.

The main role the system will play is it will compare the monthly sales of liquor drinks with the number of empty liquor bottles and the sales should approximately match the quantity of liquor of the empty liquor bottles so we can prevent the bartender and the waiter from serving free liquor and the system will also help maintain the inventory so at the time of ordering we will have the numbers ready as the system will calculate the order based on the empty bottles recorded and prepare a order for the liquor. The monthly report will also show the owner the very slow moving bottles so he can order less of those this will decrease the inventory cost. The software when designed would be fed with the data of quantity on liquor served per serving and the quantity used when a cocktail is prepared this way the software will be able to prepare the estimate of quantity of liquor used and the quantity required to order. It will also link it with the number of servings prepared by the waiter from that particular bottle and the number that were supposed to be prepared based on theoretical calculations.

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