Your POS rings the sales.
Bar Cop catches what it misses.
Count your bar once a week and Bar Cop tells you what it really cost you, where the money went, and what to do about it. All the stuff your POS reports were never built to show you.
It starts with inventory. The rest is yours to take or leave.
Bar Cop tracks your inventory, ordering and your deliveries. Some bars never use anything past that. Everything else is built on the same count, and you go as far in as you want.
Bar inventory, ordering and deliveries.
Count on your phone in your own shelf order. Your order sheet fills itself in off that count, you hit Create Order and email to the vendor. Deliveries land against it - your pour cost, food cost, and variance come out of it.
(optional)
Close the week and see what it cost you.
Want more than inventory? Add the week's sales and hours to your count. You find out what the week made and what it cost you a few days after it ends, instead of next month. Your books come out of the same numbers.
See the weekly close → See hours and tips →(optional)
Audit the bar and find the gaps.
Once a week is closed, generate a new audit and Bar Cop scores the place out of 100 and lists what is costing you the most money. Score your operations, profit, revenue, and cash. Run them anytime you want.
See what an audit gives you →(optional)
Fix what the audits turn up.
Start at the top of the list. Every audit fix system comes with the steps written out, so you are not guessing at what to fix or change, and the next audit shows you whether the numbers moved for the better or worse.
See how a fix gets tracked →(optional)
Shift control, drawers and the safe.
The safe, record the drops and bank runs, log waste, walked tabs, and build your checklists. The parts of a shift your POS has no report for, use only what you need and keep everything logged - instead of on paper.
See the floor tools →(optional)
Menu pricing, server checks and cash.
Rank the menu and price it, see how each server sells, and look at where your cash lands a few months out. Open one up when you want to dig in deeper and leave the rest alone until you want them.
See what is in there →(optional)
Events, catering and your books.
Book the party, price it by the head and take the deposit. Your books build themselves out of the weeks you have already closed, so month end is a file you hand over to the bookkeeper instead of a night you lose in paperwork.
See events → See books →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 gives you, straight.