How to track coffee shop inventory without slowing down the bar

Coffee shop inventory got easier for me when I stopped trying to count everything the same way. Beans, milk, cups, syrups, pastries, lids, and cleaning tablets do not move like one category. If the sheet treats them all as just items, the count takes too long and nobody keeps it up after the first week. I split the list by where staff already stand. Espresso bar, cold bar, back stock, pastry…