Your POS rings the sales.
Bar Cop runs the business.
One system for inventory, labor, shift, profit, revenue, cash, events, and books. Close your week, see every leak in real dollars, and take back the money your POS reports were never built to show you.
The sales were there. The money wasn't.
Profit Audit: every gap ranked, each one pricedBar Cop ranks every leak by what it is costing you, in dollars, off the week you just closed. Pour cost, food cost, shrink, theft and vendor creep, each one priced and put in order, so you start with the one that is actually taking the most.
See how it prices a leak →You know it's off. You can't prove it.
Sales Integrity: readings out of line, per serverNo-sale drawer opens, void rate, cash mix, refunds and comps, every one of them read against what the rest of your crew did on the same shift. Not a hunch about somebody. A number next to a name with the gap spelled out, and everyone else reviewed and cleared.
See the shift controls →It's on the shelf, not in the bank.
Trapped Cash: dead stock and overstock, ranked by what you can freeThe working capital stuck on your shelves, named bottle by bottle: dead stock that has not moved, and overstock sitting above par. Ranked by the dollars you can free, and readable the moment a count lands, before you have closed a single week.
See where cash gets stuck →Close the week. That's the whole system.
Bar Cop runs on one sitting at the end of the week. Count the bar, drop the week's reports onto one page, and confirm. Everything downstream reads off it.
- 1Count the bar. The only part no file can do for you, and the one that turns your purchases into a real cost of goods.
- 2Fill six lines. Sales, hours and a count are what a week needs. Tips, drawer counts and catering fill in if you use them.
- 3Confirm once. The Hub, your audits, and your books all read off the week you just closed.
Eight tools. One system.
A week needs three things: your sales, your hours, and a count. Everything else here is yours to pick up when you want it. Three tools capture what happens on the floor, three turn it into money you take back, and two run your events and books, all off that same weekly close.
Inventory Control
Count what is on hand, set your pars, and catch pour cost and variance the week the numbers move, not a month later.
Labor Control
Your hours go in either way. When you want more from it, the schedule builds to your sales and overtime turns up before the paycheck does.
Shift Control
Reconcile the drawer, flag the voids/comps that do not add up, and create your pre-shift upsell briefings. Run the parts your floor actually needs.
Profit Recovery
Pour cost, food cost, and prime cost in one read, with the theft and vendor creep behind them called out in dollars.
Revenue Recovery
Rank the menu, price it right, and see which servers move the check average. Open it the week you want to work the menu, not every week.
Cash Recovery
Trapped cash reads off the count you already took. The forecast, the safe-to-spend and the payment terms are there the day you want them.
Events and Catering
If you run parties and catering, book them, price them by the head, and take deposits here. If you do not, it stays out of your way.
Books and P&L
Close the week and the month clean, and hand your accountant a real P&L instead of a shoebox of receipts. It builds off the weeks already closed.
Watch the money come back.
Work the recommended fixes and Bar Cop compares your weekly average before and after, then reports the exact dollars you pulled back. No projection and no consultant's slide, just the real money, measured against your own numbers.
Pour cost dropped from 27.6% to 23.8% once the fix was logged. The average check climbed from $34.10 to $37.60 as servers ran the upsell. That swing is where the $8,738 came from.
Sample data · The Anchor Bar & Kitchen
Real bars. Real 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 it costs, straight.