00:00:00,200 if you're like most bars you do 80% of your volume
00:00:02,500 at 20% of the product you have
00:00:04,433 what you end up having is a bunch of random products
00:00:06,466 in inventory that every week
00:00:07,800 you're counting you're never touching them
00:00:09,866 they're just collecting dust
00:00:11,366 so
00:00:11,466 one way to handle that is to set up a quarantine zone
00:00:13,866 where you choose the fixed order of product
00:00:15,633 or fixed products you're gonna use for
00:00:17,033 in a given period
00:00:18,266 and then the stuff that's not in live inventory
00:00:20,800 put into quarantine zone you ignore it for inventory
00:00:23,833 of course you can bring it in if you need to
00:00:26,766 but
00:00:27,033 by putting the stuff that is not actively being used
00:00:29,833 in your signature cocktails
00:00:30,900 or on the back bar
00:00:32,000 you just save time because there's 10
00:00:34,166 15 20 bottles
00:00:35,366 you're not going to count every week for no reason
00:00:37,600 and often it creates these variances where we like
00:00:40,666 oh I normally count that one
00:00:42,200 I don't count that one
00:00:43,300 if you just put it in a dedicated zone
00:00:45,033 label it such and communicate that
00:00:46,800 it saves everybody from wasting time
00:00:48,566 counting bottles that aren't in play
00:00:50,166 aren't driving your liquid cost
00:00:51,433 and aren't helping you make decisions
00:00:52,866 that run a profitable bar
00:00:54,566 for more tips like this check out bar I dot com
00:00:57,600 Work smarter not harder
00:00:59,400 visit bar I dot com to learn more
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