Fran, a simple locator system would make finding ingredients a snap, and eliminate future reorganizing unnecessary too.
Since you are using the nail polish cases, I would consider something like:
-- Identify each box (perhaps by letter: "A," "B," "C," etc.)
-- Then, identify each slot (numerical: 1 through 60, or however many spaces each case has)
This can be done with a label maker, decals, or even a Sharpy marker. Whatever is convenient, and easy to read.
Then, you can easily add the location, to however you like to record your flavors. By flavor type/group, manufacturer, or however. As new flavors are added, you just insert them into the next available slot, and add it to your list. No reshuffling. And, no re-writing lists. The locator system tells you exactly where it is at. (And, you don't have to learn a new "system.")
Hitt, I don't know how you keep records (on paper, or on computer).
But, if by computer; there are at least a few
e-liquid calculators, that will automatically track inventory for you. You input quantity as you
buy (or estimate, if you already have existing on-hands). Then, the software automatically deducts the appropriate amount, each time you make a recipe. Usually, you can set "threshold" alarms/alerts, that will notify you when it is time to order more. Programs like
@HotRod19579's Juice Calculator (free), Juice Grinder (inventory tracking available with paid "donation"), and I think(?)
@Scubabatdan's spreadsheet calculator, are just a few examples.
If, you are like Fran, and prefer to keep paper records; I used to use the following simple method. It is not automatic. Nor is it as precise as the e-liquid calculators. But, it got the job done, without much fuss.
-- Anytime I grabbed a concentrate, and was concerned that it was low, I would put a small circle next to the name on my inventory sheet (in pencil; so it could later be easily erased).
Then, when I went to place an order, I could quickly scan down the list, and see what I was low on.
-- Once I built, placed, and paid for the order,
before I logged off the ordering session; I would use the electronic receipt to go back and place an "X" in each circle (again; in pencil) of each ordered ingredient. (Doing this from the receipt, cut down on miss-marks of flavors, I was waffling on ordering. Marking ones I eventually skipped, or not marking ones I actually ordered.)
-- Finally, when the order was delivered; I would erase each "X'd" circle, as I unpacked, verified, and put away each ingredient. This kept the inventory current, and alerted me to any miss-ship/no-ship problems, that required followup.
Using this method, I could tell at a glance, what needed to be ordered, what was already on order, and what was good for the time being. Though... it
did depend on me, making that first mark, when I thought it was low... so, it wasn't foolproof.
