Practical guides on counting, pour cost, and catching shrinkage — from the team building the scale-powered bar inventory tool.

The three ways bars actually count inventory, why the weight method beats eyeballing, and the exact formula that converts a scale reading into true liquor volume in milliliters.

The pour cost formula, what a healthy percentage looks like, and a step-by-step method for pricing every cocktail on your menu so it actually makes money.

What shrinkage really is, how to calculate liquor variance between what you sold and what's missing, and the weekly routine that catches over-pouring and theft before they wreck your margins.