Ever caught yourself saying this: “Why does my wine inventory (stock) levels vary so much from my POS recorded sales?”
For bars and pubs pouring wine by the glass, inventory discrepancies is pretty much accepted as a wine whinge, par for the course. Luckily it doesn’t have to be like this.
There’s widespread concern that hospitality operators are wilfully under-serving spirits and beer and/or not using correct measuring instruments (jiggers) to take advantage of patrons. Inspectors from the NMI will be carrying out nationwide inspections and fines are hefty.
Not all jiggers are made equal when it comes to accuracy. Look more closely at that round jigger. If you fill it to the top for a full measure, you'll notice a bubble forms. This is called meniscus and that can lead to bars wasting liquor and losing profits...
There is a flaw in using the white plimsoll line marked on the side of a wine glass. While lines make clear cut boundaries on the sports field or in a car park, the same can not be said for wine glasses.
Unlike spirits, there is no (in either the USA, or Australia) legal requirement for what a measure of wine should be, just some guidelines. So the question remains, what is a standard wine measure?
A cocktail requires consistency through carefully measured ingredients and should be delivered, to the customer, with no variation in volume, taste, or appearance. All without wastage!
'Easier said than done,' we hear you cry!