6 Steps to Mastering Your Bar Inventory

[@ottoferenczi284]

It is literally what I was searching for! Thank you

[@DaveAllredTheRealBarman]

Awesome, Otto. Glad I could help.

[@waryansingh8175]

@@DaveAllredTheRealBarman v.

[@baltimorespurple]

Hey Dave, thanks hun. I appreciate your insight !!!! ;)

[@DaveAllredTheRealBarman]

My pleasure balitmore. Thanks for stopping by. Cheers.

[@michaelvazquez7851]

Nice video

[@kertuhaitembu4675]

What's the name of the devise

[@DaveAllredTheRealBarman]

Bar Patrol Inventory App: www.barpatrol.net/

[@Nbeauty]

Nice walking amazing vadio

[@JaydenWayne-ue3cd]

I need help

[@ThineLesser]

Where does 15% come from?

[@DaveAllredTheRealBarman]

Thanks for the question. Based on the thousands of inventories I've counted and the dozens of bars I've worked with, I found 15% to be the most optimal sitting inventory percentage amount to have stocked in a bar so that you don't run out of product, while at the same time not having too much product onhand so that you accumulate deadstock. Hopefully that makes sense.

[@ThineLesser]

@@DaveAllredTheRealBarman I figured as much, just wondered if there was more to it. Thanks for the answer, Dave

[@JaydenWayne-ue3cd]

I'm new

[@呂培意]

這個哥哥只wA進2e(

[@呂培意]

Zaq