Bar Count Sheet
Back BarWhat poured, what it cost, and what to order back to par.
The count takes two hours on a Sunday night and produces a spreadsheet nobody trusts by Wednesday. The till knows what was sold; it does not know the well is a 1.75 and the call is a 750, or what you keep back-ups of.
The Sunday-night count, worked out instead of guessed. What was on the shelf, what came in, what is left — so what poured, what it cost against the week you actually rang, and what to order back up to the pars you set. It flags a count that cannot be true rather than quietly turning it into a number.
About this tool
What Bar Count Sheet solves
A bar’s inventory is not one number, it is a shelf. The Bar Count Sheet takes an opening count, whatever came in, and a closing count, and works out what actually poured — then prices it at the costs you enter and divides it by the sales you rang, per kind, because liquor, beer and wine move differently and one blended figure hides whichever one moved. It orders back to the pars you set, rounded up, because nobody orders part of a bottle. Counts are kept in half-units and money in whole cents, so a shelf of a hundred lines does not drift. It refuses to tell you what a pour cost should be or what to set a par at, and it will not compare what you used against what you theoretically should have — that needs a recipe and a pour size for every drink you make, and guessing them prints a confident number with nothing under it.
Yours would be built the same way.
This one runs on made-up data. The version built for your business runs on yours, and you own it outright. Builds start at $2,500. That is a floor, not a quote. What yours costs is agreed before any work begins. The first conversation is free.