Develop a clear and organized system for tracking stock and inventory. This can include using inventory management software, spreadsheets, or manual logs. Determine the categories of items you need to track, such as alcohol, mixers, garnishes, glassware, and other supplies.

Regularly conduct physical stock counts to ensure accuracy. This involves counting the actual quantity of each item on hand and comparing it to the recorded quantity in your inventory system. Schedule these stock counts on a consistent basis, such as weekly or monthly, to stay on top of your inventory levels.

Determine par levels for each item based on your bar's demand and usage patterns. Par levels represent the minimum quantity of an item that should be on hand at all times. Set par levels to ensure you have enough stock to meet customer demand without excessive waste or shortage.

Establish a reordering system to replenish stock when quantities reach the designated reorder points. This can be done manually by reviewing inventory levels and placing orders with suppliers or through automated systems that generate purchase orders based on predetermined criteria. This helps prevent stockouts and ensures you have the necessary supplies at all times.

Regularly review sales data to identify popular items and consumption patterns. This information can help you make informed decisions about adjusting stock levels and ordering quantities. It also allows you to identify slow-moving items that may require promotional efforts or adjustments in pricing.

Implement measures to minimize waste and spoilage. Train staff on proper portion control, handling, and storage techniques to prevent unnecessary waste. Monitor expiration dates and rotate stock to ensure older items are used first. Implement efficient drink preparation practices to reduce spills and over-pouring.

Regularly analyze your stock and inventory data to identify trends, opportunities for improvement, and potential areas of concern. Use this information to make informed decisions about pricing, ordering, and menu offerings. Continuously evaluate and adjust your inventory management processes to optimize efficiency and profitability.