The back office for your restaurant and bar.
Your POS runs the front and rings the sales. Bar Cop runs the back office, everything behind the register that decides whether those sales made money. Inventory, labor, cash, profit, and the books, in one system.
The back office is where the money is won or lost.
The register is the easy part. It rings a sale and hands back change. The hard part is everything behind it: the pour cost on the drink, the labor on the shift, the vendor who crept your price up, the cash that has to reconcile at close, and the P&L that foots at month-end. That is the back office, and here it is in eight tools on one login.
The POS rings it. Bar Cop runs it.
Bar Cop is not a point of sale and does not try to be. Your POS keeps running the floor. Bar Cop sits behind it and works the numbers it throws off, reading the sales report your POS already exports. No integration to buy, and no POS you are locked out of.
It feeds the books, doesn't run them.
Accounting software keeps your ledger and files your taxes. Bar Cop runs the operating work in between: counting stock, catching leaks, pricing the menu, watching labor. Then it hands your bookkeeper a clean P&L, so they chase fewer numbers and cost you less.
One back office, not a stack of logins.
The usual setup is an app for inventory, another for scheduling, another for events, and a spreadsheet for the rest. Every one a separate bill and login, none sharing a number. Bar Cop is all of it on one login, so one count feeds your pour cost, P&L, and cash at once.
The questions operators ask.
What a back office is, what it is not, and where it fits with what you already run.