Restaurant beverage costing and inventory software
Control liquor, wine and beer cost from bottle to pour.
Track beverage purchases, counts, yields, pours, cocktail recipes, bar pars and drink margin in the same restaurant inventory system used by the kitchen.
Count beverage inventory in real bar units
Track cases, bottles, kegs, litres, ounces, pours and partial containers while preserving the relationship between purchase cost and usable volume.
Calculate cost per pour and cocktail
Connect bottle size, purchase price, pour quantity and cocktail ingredients to calculate expected beverage cost and contribution margin.
Use current supplier prices
Reviewed invoice prices update beverage purchase cost and help managers find wine, beer or cocktail margins that changed.
Review bar pars, variance and ordering
Compare counted stock with pars and expected usage, investigate high-value variance and approve supplier-specific replenishment.
Frequently asked questions
Why separate beverage costing from basic food inventory?
Bar inventory uses different units, yields and loss patterns. The software must connect cases, bottles, ounces, pours and drink recipes while still reporting total restaurant margin.
Can beverage software calculate liquor cost per pour?
Yes. Bottle size, purchase cost and pour size can be connected to calculate expected cost per drink and compare it with menu price.
Does beverage inventory connect with cocktail recipes?
Yes. Cocktail ingredients, pour quantities and current bottle costs can be linked so drink cost changes when reviewed supplier prices change.