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welcome to another edition of two minute Tuesdays for this week let's talk about taking your first bar inventory taking inventory can be a real struggle especially if it's something that's new to you good news is we're gonna try and make this as easy as possible by breaking it down into just a few steps first you've got to get organized your first inventory count will be a lot easier if you take the time to get organized before you start at the core of taking inventory counts all you really need is to have all of your product organized in a way that makes it easily visible and a way to record the counts of your products the first real step is to build out your inventory spreadsheet on either your computer or by hand include columns for product name and every storage area you have like your walk-in back bar or any other place who stock product next make sure you pull all bottles forward on the bar for better visibility and make a note of any hidden nooks or crannies behind the bar that you stash backup product in during service now that you're prepped and ready it's time to start counting we recommend counting partial bottles of wine or liquor by using the ten thing method inspect each bottle visually while letting it rest on a flat surface make a note of how much liquid is left inside separating it visually into tenths of a bottle for example round a bottle that's 1/3 of the way full to 0.3 or 30% full that's the number you want to enter on your spreadsheet now move on to the next bottle on the list and do the same thing as you work your way down your shelves alright so now that you and your team have counted all the bar products and your establishment it's time for you to add up the totals for each item across all of your storage areas this will help you calculate how much total product you're using down the line and help you place more informed orders to restock the bar something that's important to remember is that the first inventory you take at your bar probably isn't going to be that fun there's a learning curve here and you're definitely gonna take your lumps along the way the important thing is to not get discouraged and give up if you put in the time to start taking regular inventory counts for your bar program it really will start paying off for you either in your career or for your business if you're the owner visit us soon Abeba spot.com for tons of free resources blog post and software that can help you run a more profitable restaurant in the meantime have a great day and we'll see you next week for another two minute Tuesday you [Music]