Izakaya inventory management sits at the intersection of two operational challenges that most other venue formats do not face simultaneously: an unusually broad SKU range and a service model that runs across multiple overlapping shifts with different staff each time.
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Across the UK and EU, bar operators are losing money during their busiest periods. Not through obvious theft or large ordering mistakes, but through small, consistent losses that compound shift after shift. A slightly heavy pour here, an untracked keg transfer there, a batch cocktail costed against last quarter's ingredient prices. Individually, these are minor. Collectively, they represent the difference between a profitable venue and one that is always running tighter than it should.
