Written for bar owners, GMs and hospitality operators who want fewer surprises at stocktake - what causes losses, what changes when a camera watches the shelf, and what to think through before you install one.
Overpours, spills, comps and theft all land in the same number. How shrinkage builds up, and how camera-based counting catches it as it happens.
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What a weekly stocktake actually costs, where the errors creep in, and an honest look at what AI vision can and can't do.
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What gets recorded, why it's bottles rather than people, and practical steps on signage, access and retention.
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