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In this tutorial, Dave Allred from barpatrol.net explains how to set par levels and reorder points for effective inventory management in bars. By establishing these parameters, bar owners can automate their ordering process, which prevents stock outages and saves time spent on manual inventory checks. Additionally, it helps identify dead stock—items that aren't selling—allowing managers to stop ordering them and clear out excess inventory. Allred emphasizes the importance of these practices not only for running a profitable bar but also for maintaining organized stock levels and reducing mental fatigue associated with inventory management.
