Restaurant Management and Bar Inventory Software.
Count your bar once a week and Bar Cop tells you what it really cost you, where it is going wrong, and what to do about it. Optionally dig deeper with the included restaurant manangement tools your POS may not provide.
Start with bar inventory and Use the rest if you want to.
Bar Cop counts your bar and kitchen, builds your orders and logs your deliveries, and some bars never use anything past that. Everything else is built on that same count, and every part of it is optional. You can use just what you need and leave the rest alone.
Bar inventory counts, ordering and deliveries.
Count your bar on a phone, in your own shelf order, using sliders instead of a scale. Bar Cop works out what you used, what it cost you and what your pour cost was for that week. Your order sheet then fills itself from the same count, so you order what you are actually short of, and every delivery is checked against what you ordered so a short case or a price rise gets caught instead of paid.
Weekly sales, cost and labor reporting.
At the end of the week you add your sales and your hours to the count you already took. If your POS exports a sales report, drop the file in and Bar Cop reads it; if it does not, type the days straight into the page. You get what the week made, what it cost you in product and labor, and your prime cost, a few days after the week ends instead of a month later when the P&L shows up.
See the weekly close →Profit, revenue and cash audits for your bar.
Press one button and Bar Cop scores how your bar is running out of 100, then lists every gap it found and what that gap is costing you a month, biggest first. It reads numbers you have already entered, so there is nothing to fill in, nobody to book and no visit to schedule. A consultant charges thousands to read you your own numbers. You run this yourself, as often as you want.
See what an audit gives you →Staff scheduling, hours, tips and cash control.
Build your schedule, log your hours and tips, and count the drawer against what the POS says it took. If your POS exports an hours or tips report, drop the file in and you are done; if it does not track them at all, Bar Cop does, and you keep them here instead. It adds the labor cost up as you go, flags anyone heading into overtime before the week is paid, and puts those hours straight into your weekly numbers.
See scheduling and cash control →Menu costing, pricing and menu engineering.
Every menu item is costed off the prices already sitting on your inventory, then ranked on what it earns you and how well it sells. When a vendor raises a price, every item that uses it moves with it, so you find out the week it happens rather than at the end of a quarter. You also see what a price change is worth before you make it, instead of afterwards.
See menu pricing and engineering →Event bookings, catering and deposits.
Book the party, price it by the head, take the deposit and put it on a calendar the whole place can see. Bar Cop tracks what each booking has paid and what is still owed, and counts the money in the week the event actually happens, so a big Saturday lands in the right week instead of turning up as a surprise.
See events and catering →Restaurant bookkeeping, break-even and cash forecasting.
Your income statement, your break-even number and your cash forecast build themselves out of the weeks you have already closed, so month end stops being a night of typing the same figures in again. Bar Cop is not accounting software and does not replace your bookkeeper. It hands them a clean file instead of a shoebox of receipts, which is what makes them cheaper.
See books and P&L →Bars that have run on Bar Cop for years.
Within the first month of using Bar Cop our bar sales jumped about 12% after catching some employees that were stealing. If you care about stopping theft, you need this.
We've been using Bar Cop for over 10 years. It has worked flawlessly and does exactly what you would expect and want it to do: drive revenue and reduce COGS.
We have been using Bar Cop for about 3 years and LOVE it! It has saved us more time and money than we could have imagined, and brought real accuracy to tracking inventory.
We've used Bar Cop for 6 years and we love this system! It's super easy to use, plus it reduces staff errors and theft.
I have tried other software over the years, but hands down Bar Cop is the superior inventory manager. Highly recommended.
We tried other programs that didn't live up to expectations. Bar Cop is not only user friendly, it gives us the data we need!
We couldn't be happier with Bar Cop. The software is easy to use and really shortened the time we spend on inventory, plus the support guys have always been fantastic.
Answers before you start.
What Bar Cop is, how it works, and what you get back from it.