00:00:00,000 how do you know if your bar is holding
00:00:01,766 excessive inventory the weeks on hand metric is a great
00:00:04,800 easy way to compare
00:00:06,200 how much inventory you have on hand
00:00:07,966 with what you use each week
00:00:09,700 generally speaking we recommend bar I clients
00:00:12,100 to try and keep their inventory on hand levels below
00:00:15,033 4 times what they use in a week
00:00:17,733 so this bar at 3.6 is doing a great job
00:00:20,400 this bar is slightly over
00:00:22,033 and it looks like their excess
00:00:24,200 is more in the liquor and wine categories
00:00:26,966 and on a best practices level
00:00:29,366 this bar
00:00:30,166 only has 2.2 times as much as they used last week
00:00:33,666 so they're being much more efficient
00:00:35,366 tying up less capital
00:00:36,633 one of the important factors here is
00:00:38,633 they only have 155 products
00:00:41,033 so by keeping a leaner inventory
00:00:43,066 they have less products backed up
00:00:44,800 and they're tying up less capital
00:00:46,800 so they can spend money on other projects
00:00:49,366 down to the serving inventory allows you to make smart
00:00:51,966 data driven decisions
00:00:52,866 so you can run a more profitable bar
00:00:55,466 count fast see results down to the serving
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