In my business (non-beer related), we closely look at inventory turns (number of times per year you desire to sell and replenish your inventory), and I suspect that bottle shops look at the same. For those of you in the bottle shop biz, I'm interested in what your ideal turns are. Do you have different turns for different styles? For example, I would think that you might want to achieve a 4 times turn in IPAs (turn inventory every 90 days), whereas stouts might be a tad slower. With the number of shelf turds that I see, it seems that my local bottle shops have a turn of 1-2 which seems slow.
