I'm going to give you the formula for setting your pars so you don't waste money and space by overstocking, but you also don't run out. A simple, yet very important step in managing your bar and food inventory.For All My Kickass Stuff:  https://linktr.ee/TheRealBarman This episode originated as a YouTube video and can be found here:https://youtu.be/WY5eb8y6n0YRESTAURANT MANAGEMENT MASTERCLASS: https://register.barpatrol.net/welcome-to-bar-restaurant-masteryBAR PATROL INVENTORY APP: https://www.barpatrol.net/MORE COOL STUFF...▶ Bar Patrol Inventory App: https://www.barpatrol.net/▶Order Patrol Free POS and QR system like no other:  https://www.orderpatrol.netMY COURSES:▶ The Restaurant Management Masterclasshttps://register.barpatrol.net/welcome-to-bar-restaurant-mastery▶ How to Make $100,000 per Year as a Bar Auditorhttps://register.barpatrol.net/welcome-to-the-master-course▶ How to Become a Bartender With No Experiencehttps://register.barpatrol.net/get-started12754683▶ TheRealBarman Website For Bar Industry Knowledge: https://therealbarman.com/Send us a textDave Allredhttps://therealbarman.com/https://www.barpatrol.net/https://restaurantpatrol.net/YouTube Channel Dave Allred, TheRealBarman

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