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hey there dave allred the real barman here from bar patrol.net and the realbarman.com so today i'm going to tell you exactly how to master your bar inventory in six simple steps and for those of you new to me and my youtube channel i provide a myriad of tutorials and lessons on how to run a successful bar and restaurant but my first love and expertise is inventory management and that's how i started bar patrol i used to help dozens of bars around the san francisco bay area doing full inventory accounts and audits for them and saving them thousands of dollars per month and i know that county inventory is a pain in the ass and i know it can be overwhelming so today i'm going to give you an easy six step process from beginning to end so you can organize your inventory and track your inventory and determine your cost percentage all right and whether you want to use something like bar patrol app to make things easier or you want to go old school and just keep counting on count sheets either way i'm going to give you an effective and competent way to count and track your inventory in your bar alright how's that sound all right good enough sweet okay then let's get right to it so the first thing we're going to do we're going to start off with a couple inventory management strategies before we get to calculating the cost percentage because managing your inventory means more than just counting it okay it means maintaining the correct levels of inventory so you don't waste your capital and so you don't have so much inventory just spilling out of your storage room all right with crap that you're never gonna sell all right so the first two steps are like getting your house in order all right for you to maintain healthy levels of inventory these first two steps need to be done so let's start with step one step one is you need to determine how much inventory you have on hand which means right off the bat you need to do a big inventory count of everything in your bar in your storage room your beer coolers etc and the reason we're doing this is to determine how overbloated your inventory is all right i have a formula that i created when i was a bar auditor to help owners get rid of dead stock and lean up their inventory all right because you don't need two cases of like banana schnapps sitting in storage okay so the formula i created is called the 15 rule and the 15 rule definition is you're sitting in inventory and wholesale value in ratio to your monthly your monthly sales okay so uh if you calculate it it looks like this total inventory on hand divided by your monthly bar sales don't include food sales here all right it's bar items only...