How should I best structure and divide my inventory?

A well-structured and clearly divided inventory saves time and makes the entire process significantly more efficient. Here are the key points to keep in mind:

1. Initial setup of all areas and sub-areas

• Create areas: Set up all areas that exist in your business, e.g. Bar, Kitchen, Storage or Cold Room.
• Add sub-areas: Divide your main areas into meaningful sub-areas, e.g.:
• Bar: Bar Shelf, Bar Fridge, Bar Counter.
• Kitchen: Dry Storage, Refrigeration, Preparation Area.

A clean initial setup ensures that later inventory counts run smoothly and without confusion.
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2. Sort and arrange products logically

• Sorting within areas: Arrange the products in each area to match your actual counting logic. For example:
  • Bar Shelf: Sort the bottles from left to right.
  • Cold Room: Arrange items by category, e.g. dairy, vegetables, meat.
• Product display in BarBrain: The order of products in BarBrain should match the physical order in your area. This allows you to simply swipe through the app without having to search for products.

3. Review the structure regularly

• Make sure new products or changes in your areas are regularly updated in BarBrain.
• Update sub-areas when changes occur in your business, so the inventory remains fast and efficient.

Why is the right structure so important?

• Time savings: When all areas are well set up, you can carry out the inventory quickly and without errors.
• Avoiding mistakes: A clear structure helps you avoid missing anything.
• Efficiency: The BarBrain app lets you scroll through products easily rather than searching for them.

Any further questions?

If you need help setting up or structuring your inventory, feel free to get in touch: hello@barbrain.com 😊.