Main bar
Spirits count with bottle fractions.
Countertop gives bar teams a counting workflow built for split storage, bottle-heavy inventories, and recurring order runs.
Spirits count with bottle fractions.
Beer kegs and backup wine stock.
High-value items tracked separately.
Vendor quantities grouped and rounded.
Shift teams spend hours on late-night counts and still miss items.
Different tabs for spirits, beer, and wine create duplicate work.
Main bar, back bar, walk-in, and cage inventories drift out of sync.
Without a PAR process, ordering changes with each manager.
Keep each area separate while still rolling up totals by item.
Organize by category and vendor to speed up both counting and ordering.
Use phones during service transitions or tablets for full opening counts.
Move shortages into order views grouped by each beverage vendor.
Bar teams can count on phone, tablet, or desktop and sync progress across devices.
Use a reusable template for recurring shifts.
Switch locations quickly while keeping counts clean.
Compare to PAR and export order quantities.
Define target stock and keep order quantities consistent.
Round shortages to match vendor rules before ordering.
See where each category is under target before placing orders.
Share reports with owners and managers before final purchase.
Yes. Set each bar area as its own location and count each one in the same session.
Yes. Build category and vendor groupings that match your beverage program.
Replace multi-sheet bar logs with one count and ordering app.