Goodbye madness... hello my inventory happy place.
Bar Cop tracks every drop of alcohol in your establishment, helping stop profit losses from theft, carelessness, and waste. Cut down on inventory time, create perfect orders, make more profit, and leave the inventory madness behind. Our bar software breaks down, analyzes, and simplifies your inventory usage data so you always know what is going on behind the bar.Purchase Bar Cop →
Take inventory accurate and fast.
Weigh your liquor and wine bottles about every 2 seconds with our integrated USB inventory scale for the fastest and most accurate inventory possible.
Don't want to use a USB scale? You can still use a regular scale and enter weights using free voice command or manually typing (optionally point count products).
You can use any normal scale that weighs in ounces with voice command or manual entry. Not all USB scales will work, so if you have your own USB scale let us know the model to find out if it will... get in touch.
Voice command is entering data by talking using Microsoft's free speech recognition software and a headset... learn more.
Manage your inventory efficiently.
Create inventory locations in Bar Cop to replicate product shelf placement, making the process a seamless transition from one inventory area to the next.
Arrange your products at each inventory location to match the exact order that your products are located on shelves, speed wells, and storage areas.
An inventory location is an area that product is kept - a main bar, stockroom, walk-in, etc. You can also separate a bar area into different locations like - well 1, well 2, etc.
Each main product category can have up to 8 locations. Locations function independently from one another, so each one can be setup with any product and in any order.
Track purchases and price adjustments.
Enter received purchases and compare costs from one order to the next, so you can quickly adjust pricing as needed to keep an accurate profit margin.
Make adjustments in Bar Cop for happy hour pricing, discounted drinks, product spillage, and anything else so sales metrics are calculated accurately.
A received purchase is any product that was ordered and added to your inventory during a specific inventory period.
Adjustments change the calculated theoretical sales. For example: If 2 products are spilled, you would adjust the spills so that usage is not included in the final theoretical sales data.
Stop losing your profits to employee carelessness and inventory theft.
Bar Cop's theft prevention features help you quickly find product losses caused by employees stealing and carelessness. Keep profits out of your employee's pockets and going into the register where they belong.
Catch profit and revenue loss quickly.
Bar Cop calculates and reports your theoretical sales, or what should have been rang into the register based on the actual product usage.
Compare your register sales to the theoretical sales and find out your true retail sales variance, showing profit losses from theft and carelessness.
Theoretical sales are your expected retail sales based on total product usage from the start of an inventory period until the end (this takes into account all product usage from theft, over-pouring, give-aways, etc.)
Without having theoretical sales to compare against your register sales, you would never know how much profit you are really losing to theft and carelessness.
Analyze product profits and losses.
When you want to dig deeper, compare individual product sales to the calculated theoretical sales for a more in-depth sales variance (profit loss) analysis.
Bar Cop also helps you see what your usage variances are for each product by entering in calculated register totals to compare against actual tracked usage.
Sales and usage variances are two ways you can compare your register rings by actual usage on the product level. Run a POS sales or usage report and copy that data into Bar Cop to see true profit losses.
Variance amounts and percentages are your retail sales loss to theft and carelessness. Without learning your variances, employees can be stealing and you would never know.
Shift checks keep bartenders honest.
With shift checks, you can take a surprise inventory of specific products before and after a shift to catch theft, over or under-pouring, free drink give-aways.
Shift checks are the total calculated usage of selected products in any product category during a complete shift compared to ending register sales.
You can take shift checks as often as you need to. A shift check can also be longer than one shift and be for a full day if wanted.
You can shift check any product in a main category and even shift check products in different categories at the same time.
Make perfect vendor orders, reducing dead stock and cash flow issues.
Bar Cop creates perfect orders by calculating dynamic par levels from averaged historical product usage, ensuring that you never order too much or too little stock. We keep your inventory cash flow... flowing.
Take the guesswork out of ordering.
Manage your vendor orders in one location to simplify the process and ensure that you are ordering the right amount of stock every time.
Quickly adjust any product's par level when you need to order more than a normal ordering period for specific events or sales specials.
Bar Cop takes the guesswork out of ordering by calculating each product's average usage based on historical data ensuring that you always order the right amount.
You can adjust any product's calculated par level by adding or subtracting to it. This is helpful when you are running a product special and know you will be using more product than usual for a brief amount of time.
Maintain correct par levels automatically.
Bar Cop automatically calculates dynamic par levels based on historical usage at the end of each inventory, ensuring you always order the right amount of product.
With the built-in par multiplier you can quickly adjust par levels to compensate for slower or busy times of the year, improving your inventory cash flow.
Dynamic par levels change from one inventory period to the next, always adjusting based on current product usage data so calculated orders are always optimized.
The par multiplier is your safety net. For example: If you set a liquor par multiplier of 2.5, the calculated par level would be 2 1/2 times the current average usage. For slower times of year, you can make the multipler smaller to keep less stock on-hand. Each category can have a different par multiplier.
Create vendor orders in a few seconds.
Because orders are automatically created each inventory with dynamic pars, placing your vendor orders only takes a couple of minutes to complete.
Quickly filter product orders by vendor, then create the order in PDF to email directly to vendors or faxed orders can be printed in a couple of clicks.
When an order is calculated it takes the current par level and subtracts the on-hand inventory giving an exact order amount. Order total is estimated based on current average cost times the product ordered.
It's simple! Filter products by vendor and then either create a PDF to email or print the order to fax. It takes seconds and your done.
Better business decisions come from accurate inventory usage data.
Bar Cop's analytical reports break down product usage through each inventory period cycle so you always know what's going on and give you actionable insights that help your bar become more profitable.
Analytical data that changes the game.
Bar Cop systematically breaks down product usage into organized analytical reports, giving you the data needed to make more focused business decisions.
Know exact inventory costs and retail values, learn what products are trending and which ones are hurting cash flow, track historical usage, and more.
Analytical metrics keep you in the immediate know, so you can make smarter inventory, ordering, pricing, and sales decisions.
When you know what products are at the start of a trend or slowdown, you can quickly adjust pricing to maximize profit and minimize losses. Analytical metric data gives you actionable insights for better revenue growth.
But wait, there's more...
The built-in pricing tools help you calculate perfect cost percentages and profit margins.
Copy and input data from outside sources (text files, CSV files, Excel spreadsheets).
Save inventories to keep historical records after each inventory period for reference.
Export any inventory or report data to Excel and/or to PDF with the click of a button.
Recover revenue and profit loss, cut your inventory time down, and reduce labor costs.
Hands-free data entry by voice command using MS free speech recognition tool.
Take physical inventory counts daily, weekly, bi-weekly, monthly... as often as you want.
Track your liquor, wine, bottle beer, draught beer, merchandise, food... inventory anything.
Weigh liquor, wine, and draft beer kegs for accurate data (or optionally point count).
Use one of our high quality scales or use your own. *Contact us for scale compatibility.
Easy product setup to get you going and taking inventories as quickly as possible.
Dedicated support and data analytics team available to help. *Support plan required.
Better inventory starts today.
Can't find what you're looking for? Contact us
Absolutely! You can weigh your liquor bottles, wine bottles, and draft beer kegs. All you need are the scales. You can use a USB inventory scale to weigh liquor and wine bottle to automatically transfer weights into Bar Cop or optionally any regular scale that has an ounce only setting. If using a regular scale, weights can be entered into Bar Cop either by voice command or manually typing. If you want to use a specific scale, contact us with scale model and we'll let you know if it will work.
Maybe! You can use any regular scale that has an "ounce" only setting to weigh liquor and wine bottles. If it is not a USB scale, weights can still be entered quickly using hands-free data entry with your voice or you can manually type in the weights. The best option is using a USB scale that sends the weights directly into Bar Cop as you weigh, however not all USB scales will work. If you are not using our USB inventory scale, contact us to make sure the USB scale that you want to use is compatible.
No, we do not use Bluetooth scales for two main reasons: reliability and long-term accuracy. If you look at inventory software options on the market that use a Bluetooth scale, you will see that they use a kitchen scale made by the company Escali. Using a scale like this can cause reliability issues because Electromagnetic disturbances (radios, microwaves, cellphones, etc.) may interfare with the scale display when taking inventory. This can limit your ability to inventory when you want to. Another problem is long-term accuracy, because the scale cannot be recalibrated. When you weigh your inventory, you need to recalibrate the scale you are using on a regular basis to ensure accuracy. If you cannot recalibrate a scale, then you will never know if you are actually taking accurate weights. If you want to transfer weight data automatically, using a USB inventory scale is the reliable and accurate way to do it.
Not at all. In fact weighing whether using our USB scale or entering weights with voice command take about 2 seconds for each bottle. You can't take inventory faster and more accurate than weighing. *If you use your own USB scale, depending on the model, it may be slightly slower.
No, trying to track drink recipes isn't an accurate or efficient way to take inventory. Why? Theoretically for it to work,
you would have to have every recipe of every drink known entered in your inventory
software and also your POS system. If you managed to accomplish that, then you
would have to rely on your bartenders to hit the correct drink key, every single time.
With potentially 1,000's of drink variations now in your POS - that just isn't
going to happen.
In reality most POS systems have a button for each of their liquor types with up charges for the more expensive brands and possibly some specialty drink keys - making it impossible to track by drink recipes without a complete POS revision. As long as your mixed drinks are cost out correctly (mixed drink prices should be calculated using a standard shot size/price for each liquor poured in the drink) and your bartenders charge the correct price (not always hit the correct drink key) then your liquor will always be tracked accurately by comparing total sales versus total usage. Bar Cop will help you cost out your drinks correctly and track your inventory efficiently.
You can have up to 8 inventory locations in each main product category. So liquor, wine, bottle beer, draft beer, food, and miscellaneous categories will have their own independent inventory locations.
Yes! Every inventory location can have products arranged in the exact order that they are placed on your shelves or in coolers. So if you have 4 different inventory locations from liquor, example: a main bar, patio bar, and two storage areas - each of those locations can be arranged completely different from the others. Each of your inventory locations can also have different products listed.
Weighing is by far the most accurate way to take inventory and there is still a 2% margin of error. This means that you will be in the 98-100% accuracy range with your inventory numbers. Point counting, slider apps, eye-balling... all of these methods are based on visually guessing how much product is left and have on average a 12-15% margin of error. With these methods you will usually be in the 85-88% accuracy range.
No expensive handhelds, scanners, or other complicated devices are necessary. A laptop, large tablet, or any computer with Microsoft Excel 2013 or later installed is all that you need. If you want to enter data using voice command then you will need a headset and MS speech recognition (it's free) installed on your computer. If you want to weigh your liquor, wine, and draft beer products, you will need an inventory weigh scale. *Bar Cop is not compatible with the Mac version of Excel. To use Bar Cop on an Apple Macintosh computer, you will need to install Windows PC Excel 2013 or later and run it on Mac Boot Camp or Parallels.
Voice command is simply talking to Bar Cop and telling it the numerical data that you want to enter. To use voice command - you will need a good quality headset with a noise cancelling microphone. A good headset doesn't have to be expensive, we like the brand Koss and use the CS100 which costs around $20. Try a few different ones until you find one that works well for you. You will also need Microsoft's speech recognition installed on your computer (it probably already is). When you have those two things, read the using voice command help doc to get started. Once you are setup, start entering data by talking. It makes inventory lightning fast.
The product report breaks down each product's cost per pour or serving, cost percent, how much potential profit that product has at your current standard price, and more data that you can use to potentially adjust pricing for better profit margins.
The pricing calculator gives you quick insight to how individual pricing changes would effect that product's profit margin and cost percent, without having to change data in product setup. You can change a product's price up or down to compare against your current standard price to see if a real pricing change would make sense or not.
The pricing tool looks at the bigger picture, pricing out mixed drinks or food plates correctly. With the pricing tool you can enter the product mix to calculate an optimal sell price range based on the individual product prices that are included in the mix.
A product mix, in the case of a mixed drink would be the drink recipe. The price you sell your mixed drinks for should be cost out based on the standard price and pour size of each product that is included in that recipe. This ensures that you are not leaving profit on the table and your inventory will always be tracked accurately.
When you receive product into your stock during an inventory period, you will enter those purchases as part of the inventory process. Bar Cop will compare the purchases prices from one order to the next, showing you price differences from one order to the next so you can quickly adjust sell prices if needed to maintain healthy profit margins.
After received purchases are entered, Bar Cop calculates a purchase report that creates a new averaged cost for each product that is updated at the start of each new inventory period. This makes sure that product price fluctuations are always taken into account when compiling final inventory data.
At the end of each inventory period, you can adjust for happy pricing, discounted drinks, voids, spillage, or anything else you want to. When you make an adjustment for a product, the adjusted amount is factored into the calculated theoretical sales of that product. This is important, because you want the calculated theoretical sales to be as accurate as possible when comparing to your actual register sales.
When you carry too much on-hand inventory it ties up cash in stock sitting on the shelf, which can create cash flow issues. Holding onto inventory that has a slow turnover rate hurts cash flow and growth.
It sounds like a good idea - buy in bulk and save a little money on the cost per bottle. You have to really look at your product turnover rate to see if the upfront savings are worth it. If you turnover at least 6 bottles a week then ordering by the case would make sense. If you buy a case of Scotch to save $20 and that product turns over a bottle every couple of months, the savings won't beat tying up the cash flow.
Bar Cop tracks your product usage from one inventory period to the next, averaging out each product's usage over a period of time. Dynamic par levels are then calculated factoring in a set par multiplier (can be changed at any time) and perfect orders are created based on that data.
Yes, par levels can be adjusted for any product. Example: If running a product special, you can increase that product's par for one order.
Par levels are the number of each product you should have in your inventory at the start of each new inventory period. Par levels in Bar Cop are dynamic because they automatically adjust from one inventory period to the next based on each products historical usage history. This ensures that as a product starts to trend with higher sales or sales start to slow down, your orders are always adjusting to quickly compensate for these changes. Bar Cop's order management keeps you from ordering too much or too little stock.
Bar Cop has a built-in par multiplier that allows you to quickly adjust your par levels for circumstances like seasonal slowdowns or busier times of the year. The par multiplier is your safety net calculation for each product category. For instance, a "2" par multiplier for liquor means you want to carry 2 times your average usage giving you a good ordering safety net. If winter is a busier time of year for you, then you can change your par multiplier to "2.5", "3", etc. to raise your safety net during those months.
Bar Cop automatically creates final orders based on the calculated par level of each products (taking into account your par multiplier and any individual par adjustments you make). To order, filter your products by vendor name and then you can quickly export that order in Excel or PDF to email to your vendor or print any orders that you need to fax.
Theoretical sales are the calculated sales numbers in Bar Cop based on each product's actual usage from the start of an inventory period until the end of the inventory period. In other words, a product's theoretical sales are what should have been rang into your register based on how much of that product was used/poured/served.
The theoretical sales calculated by Bar Cop are used to determine if you have a theft problem and how bad that problem actually is. If a bartenders pours a product that has a retail sales value of $5.00 and puts that $5.00 in his pocket your POS system or cash register will not show you that when running your sales report.
Bar Cop on the other hand will know that product was poured and includes the $5.00 that should have been rang into your register in the theoretical sales. If you compared your actual register sales to the calculated theoretical sales in this example, the theoretical sales would be $5.00 more than what was rang into your register, showing you that you lost $5.00 in retail sales.
Variance dollars and percentages are two of the most important numbers the Bar Cop gives you. Variances are the difference between your actual sales and the calculated theoretical sales, or the amount of retail profit you lost to theft, over-pouring, giving away product, etc.
An acceptable variance percentage (and standard for the industry) is 5% and under. This 5% variance percentage takes into account the small margin of error when weighing products, normal spillage/waste that isn't accounted, etc. A variance over 5% means you might have theft issues, with the higher the percentage number equating to bigger theft. A typical bar on average has a 20% variance when an accurate inventory system is not in place.
The first step is taking an accurate inventory with Bar Cop by weighing your open products. You can optionally point count with Bar Cop, however inventory methods like point counting, slider apps, weightless inventory, eye-balling, etc. are all visually estimating and have a margin of error much greater than the 5% variance you should be targeting. Because the margin of error is so large, you'll never know if or how bad of a theft problem you really have. The second step is shift checking your bartenders.
The shift check feature in Bar Cop allows you to take inventory of any liquor or wine product before and after a bartender's shift and compare each products usage against their register sales. This gives you a quick insight to your bartenders pour habits and keeps bartenders honest when they know you can shift check them at any time without notice.
Think of counting your inventory as the tool and usage reports are the final results after you finish building something. Usage reports give you the big picture of what is really happening in your establishment after an inventory period is complete. The data metrics that product usage reports provide will help guide you to making better and more profitable decisions.
This report breaks down each product's usage from the start of an inventory period until the end, showing you exactly how many pour or servings where made, how much the product's usage cost, and the theoretical sales based on that usage (otherwise how much should have been rang into your register based on true usage).
Bar Cop takes the product totals from the usage data report and keeps historical records of the last 12 inventory periods that automatically update in each new inventory file. This gives you a snapshot overview of each categories product usage totals to quickly compare from one inventory period to the next.
At the end of each inventory period, you can see your starting inventory cost values, cost of purchases values, cost of goods used, and ending inventory cost values for every product in each main category. Next to each of the 4 listed cost values, Bar Cop also gives you the retail values for each so you can compare your cost values to potential retail sales.
The inventory most used report takes the theoretical sales data for each main category and compiles data of your top 20 used products. This catches products as they start to trend quickly, giving you the opportunity to boost profits with product specials and price increases.
The inventory least used report shows you products that are tying up cash flow sitting on the shelf and not selling, giving you the knowledge on what products can be liquidated. Getting rid of dead stock as quickly as possible frees up cash that can be used in better ways to grow profits.
Bar Cop tracks each product's historical usage for the past seven inventory periods, updating after each new inventory file, giving you an extended usage overview from one inventory period to the next. Each product's usage is then averaged for the previous seven inventory periods showing an accurate estimate for future usage.
The inventory stock check report looks at your product with the most on-hand inventory at the end of the inventory period and compares it to the product usage to determine if those products are holding excess inventory. If products have excess inventory, you can look at adjusting your orders and potentially liquidating stock to cash flow better. *Note if you use Bar Cop's built-in order management feature you will not have to worry about having excessive inventory on-hand.