1. Use Real-Time + Predictive Tools

If you’re still reconciling inventory weekly, you’re behind. Invest in platforms that offer real-time tracking integrated with sales and purchasing history to forecast needs. Tools like WISK or BevSpot don’t just track—they flag over-pouring, detect shrinkage, and optimize order cycles.

Simple takeaway: Use smart inventory tools that tell you what to order and when. They’ll help you avoid running out—or ordering too much.

2. Layer Full Counts with Cycle Counts

‍Full counts are good. But cycle counts—weekly checks on high-turnover or high-theft items—help you spot issues faster. Focus on your top 20% SKUs that drive 80% of revenue. Don’t wait for end-of-month surprises—act on discrepancies immediately.

Simple takeaway: Don’t just count everything once a month—do smaller checks on key items every week so you catch problems early.

3. Set Dynamic Pars Based on Velocity

Static par levels are a thing of the past. Build your pars using item velocity and supplier lead times, adjusting them around seasonality and events. Overordering “just in case” ties up cash and shelf space—use data to stay lean and responsive.

Simple takeaway: Base your order amounts on how fast stuff sells and how long it takes to arrive—don’t guess.

4. Link Inventory to Sales Strategy

Inventory isn't just about control—it’s a sales lever. Got too much gin? Run a cocktail feature to move it. POS and inventory data together can guide pricing, features, and even menu rotation. Turn excess stock into margin, not waste.

Simple takeaway: If you're overstocked on something, sell it through specials or promos—don’t let it sit there.

5. Make Inventory a Shared Responsibility

Don’t leave it all to one manager. Assign key team members ownership over specific areas (bar, dry goods, walk-in, etc.). Use pre-shift checks and digital logs to build accountability. A trained team catches problems before they become losses. Simple takeaway: Involve your team in tracking stock—it’s more accurate and keeps everyone accountable.

Pro Tip: Every dollar of variance is profit walking out your door. Audit big variances quarterly and don’t be afraid to cut slow movers. Keep your inventory tight, purposeful, and profitable. Simple takeaway: If something doesn’t sell, stop ordering it. Keep only what makes you money.

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