Receiving a delivery is where you catch the money. It logs what actually came off the truck against what you ordered and what the invoice charged you, line by line. Do it while the driver is still on the dock, because that is when you can hand back a short case or get a signature on a bad count. Every delivery you record keeps your product costs current and feeds your stock, usage, and variance.

1. Pick your vendor and fill in the header

Open Inventory → Receive a Delivery. Choose the vendor up top, set the date, and pick who took the delivery in. Invoice number and driver are optional, but worth keeping for your records and any credit claim down the road.

2. Match it to your order, or mark it a walk-in

If you placed this order through Bar Cop, it is waiting in the Open Order picker, newest first, and Bar Cop pre-fills the most recent one so you just confirm it against the invoice. Matching also arms the short-count check, since Bar Cop knows what was supposed to show up, and it marks the order Received when you save so it drops off your Order Sheet. If this is not one of your Bar Cop orders, pick No matched order (walk-in delivery) and add the lines by hand.

3. Confirm every line against the invoice

Go down the invoice and confirm the quantity and unit price on every line. Unit price pre-fills from your product master, so you are really just confirming it still matches. Each line shows the extended total as you go, and the box at the bottom keeps a running count of line items, price changes, short counts, and the delivery total.

Bottle beer is received by the case. Enter the number of cases and the price per case. A delivery of four cases of Modelo is four cases at the per-case price, not ninety-six bottles. Everything else is in its own container unit: liquor and wine by the bottle, draft by the keg.

4. Flag anything that is off

When a price does not match your cost, or you got fewer than you ordered, Bar Cop calls it out right on the line and gives you a Flag button. Say your well vodka was costing 18.00 a bottle and the invoice reads 21.50. Bar Cop catches the 3.50 jump, multiplies it across every bottle on the line, and the Flag button opens a claim with the overcharge already figured. File it there and it drops into the Credits to Chase list under the form.

5. Save the delivery and set your new costs

Hit Save Delivery. If any prices changed, Bar Cop asks which ones should become your new cost from here on. Check Apply on the real increases so your pour costs stay honest, and check Dispute on the ones you are not eating, which files the vendor claim in the same step. If a price increase pushes a menu item over its cost target, Bar Cop names that item on the confirmation so you know what to re-price before the new cost quietly eats your margin.

6. Chase your credits

Every claim you file shows in Credits to Chase under the form, with how long it has waited and a follow-up flag once it has gone quiet too long. Open one to request the credit, which drafts the email to your rep, log a follow-up when you have not heard back, and mark it resolved with what you actually got back. Resolved claims move to the read-only rollup in Vendor Tracker.

On the dock: hit Worksheet up top to print a blank Delivery Inspection Sheet. Check every line by hand as the truck unloads, then enter anything that came in off back here, or later from Delivery History.