Pour cost you can
actually see.
Bottle counts to the partial pour, invoices read and costed automatically, and a leakage report that shows where the liquor went. Built behind a bar in Houston.
- Every cost traced to its invoice line.See where a price came from, not just the number.
- Problems flagged before they hit your numbers.Duplicate invoices, misread dates, totals that don't add up.
- The AI proposes. You approve.Every change is shown, re-checked and logged.
Built for the way a bar actually runs.
Count the way the shelf is laid out.
Counts run location by location (the liquor cage, the wine locker, the walk-in), grouped by spirit family, to the tenth of a bottle. A left-to-count list shows what's still waiting, and search finds a bottle on any shelf.
Every bottle costed from its invoice.
Photograph a vendor invoice and every line is read and costed. Case prices are split into bottles, and each cost links back to the invoice line it came from.
Find the leak.
Import your sales and the leakage report puts what should have been poured (sales times recipes) beside what your counts say was used, item by item.
Tip-out the way your house does it.
Your own split between servers, bartenders and support, a warning for any punch still open, and an end-of-shift close-out.
Move bottles between venues.
Transfer several items at once, found by search or scanned by barcode, with approval for the roles that need it.
A few points of pour cost add up fast.
Move the sliders to your bar. What you enter isn't saved or sent.
The gap is the part most bars can't see: over-pours, comps nobody rang in, a case price booked as a bottle. The three points it starts at is only an example; your counts and invoices hold the real one.