Counting stock in part used bottles without stock takers
Again you should use weight to count the number of measures remaining in a part used bottle including both spirits and wine. First weigh a full bottle of your regular size of bottle, i.e.70cl 1ltr or 1.5 ltr. bottles for spirits and 75cl 1 ltr. and 1.5 liters€™ of wine etc.
Next weigh one standard measure of the product, 25ml or 35ml or glass in the case of wine, this must of course be the standard measure you sell the product in.
Then weigh an empty bottle of the product. You may well find that regular shaped bottles of similar products weigh the same, say famous grouse, Smirnoff, bell's etc.
We then apply the same principle as we used to work out the contents of a part keg.
Weigh the part bottle and take the empty bottles weight away and then divide the remaining weight by the weight of one selling unit which will then tells you the number of measures remaining in the bottle.
Slow moving lines such as liqueurs you need only weigh one measure and the start weight of the part bottle, and the weight of the empty bottle, then when performing a stock count just reweigh the part bottle, take away the empty bottles weight and divide the remaining weight by the measure weight. Remember to record all opening count weights on every stock take.
How to count bag in box products.
Weigh one full bib of the product, and one empty box of the product and divide the weight by the number of liters in a full box of the product, this will give the weight of one litre of the product.
Weigh the part box and take away the weight of the empty box and then divide by the weight of one litre of the product and this will tell you how many liters of the product you have.
Next times that by the dilution rate of the product (found on the box) if it states 6-1 then times the number of liters you have by 6 and add 1 for the syrup, so one litre of syrup will need 6 liters of water added to it to produce a sell able product. So your yield will be 7 liters of product, 6 liters water, 1 litre of syrup.
Times that by 1,000 to get you yield in ml so you would in the example above have 7,000 ml of finished product remaining in the box. It is just a case of dividing that figure by 568 to obtain the number of pints of the finished product remain in the box in this case 12.32 pints.
To see more stocktaking tips please use this link More Stocktaking tips