Usage is what you actually burned through between two counts, and Bar Cop figures it for you: starting stock plus what you received minus what was left equals what you used. No POS needed, just your counts. Every product is measured in its own stock unit, so liquor and wine show in bottles, draft in kegs, and bottle beer in cases.

1. Pick a period

Open Inventory → Usage Report. Step through your count periods with the arrows up top to choose which two counts to measure between, and Latest snaps back to your most recent. Everything on the page recomputes for what you pick. If you count weekly, each period is a week, and the report holds every period you have counted so you can compare a slow Tuesday-to-Tuesday against a festival week.

A product only shows for a period if it was in both the start and the end count. Miss it on either one and it drops off that period, since there is no honest way to measure usage on a product you counted only once.

2. Read the three views

Usage Data is the per-product breakdown, grouped by category, with the cost and theoretical sales behind each one. Usage Totals rolls the period up by category, so you see whether liquor or draft moved the most money. Usage History shows usage cost and theoretical profit for every period so you can watch the trend over time.

3. Know what theoretical means

Theoretical sales and profit are what the product you used should have rung up at menu price, before comps and waste. It is the ceiling, the best case if every ounce sold and nothing got spilled, comped, or over-poured. The Variance Report compares it against your real POS sales to find the leaks.

4. Spot your movers and vendor spend

Fast Movers are your top products by usage dollars, where the money goes and what to never run out of. Slow Movers are the bottom, cash tied up and candidates to stop over-ordering. Trend vs Prior catches an item taking off or falling off early, and Vendor Spend groups your usage cost by vendor, your edge when you sit down to negotiate.