Bar Management Tips [Tip #4 - Dead Stock]

Hey, Y'all, let's talk about dead stock and why it is a detriment to your business, and how you can actually profit it from it.Professional bar and restaurant managers know that spending all of you money in one place causes cash flow issues, which means if you have too much tied up in inventory, you've made a big mistake.For All My Kickass Stuff:  https://linktr.ee/TheRealBarmanThis episode originated as a YouTube video and can be found here:https://youtu.be/yBJwppKQUlgRestaurant Management Mastery: https://register.barpatrol.net/welcome-to-bar-restaurant-masteryMORE 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 Fan MailDave Allredhttps://therealbarman.com/https://www.barpatrol.net/https://restaurantpatrol.net/YouTube Channel Dave Allred, TheRealBarman