From the constant counting of bottles to keeping track of spreadsheet after spreadsheet, most bars spend precious time, money, and patience on a process that just isn’t effective or efficient. What if, instead, bar managers could spend less of their precious time eyeballing supply and making purchase orders, and more doing the important things?

Part of the fun of being a bartender is coming up with custom cocktails to wow your customers. But before you experiment, you have to know the basics.