Brett Modjahedpour

I've spent over 20 years in the restaurant business — from server, to bartender, to service manager, to bar manager, to general manager — and I've been involved in countless inventories along the way. What always amazed me was the contrast between the kitchen and the bar. In the kitchen, every count is precise. At the bar, everything is just eyeballed.

Different sets of eyes see the same bottles at different levels, and some bottles are impossible to see through or shaped so strangely that a good visual estimate is nearly impossible. I knew there had to be a better way.

That's where Mojo Pour was born. What started as a way to do bar inventory more accurately and more efficiently in my own restaurant has grown into an easy-to-use, easy-to-implement, highly accurate bar inventory app for both single-location and multi-location bars and restaurants.