What the period really cost.
Calendar weeks guess at inventory. BarStock measures cost between two full counts: what you had, plus what came in, minus what’s left. Then it puts that next to your sales, by category.
- Follows your count schedule, weekly, every two weeks or monthly.
- Rolling (the last three periods for monthly counters, four otherwise) and year to date.
- Pour cost against targets: spirits 20%, beer 24%, wine 30%.
Pour cost by period · example, monthly counts
target 20%January spikes after the holiday stock-up; the rolling line shows the bar has run about 22% all year, above target.
Type one number, or none
Bars on a POS we can read get pour cost on their own. Everyone else types the period’s beverage sales from the register report, as one total or one number per category, and the same report fills in.
- Cost per ounce needs no sales at all: what each ounce poured really cost, by category.
- Excel with yellow boxes: the rolling table as a spreadsheet with live formulas, sales boxes to fill in, and a tab by category.
| Month | COGS | Beverage sales | Pour | Rolling 3 |
|---|---|---|---|---|
| Jun | $14,700 | $72,400 | 20.3% | 22.0% |
| Jul | $14,400 | $63,900 | 22.5% | 21.9% |
| Aug | $14,700 | $61,200 | 24.0% | 22.2% |
| Sep | $15,100 | — | — |
Variance, by bottle and by person
Variance compares what counts found with what should be there after deliveries, sales and logged waste. It names the biggest leak, and the custody log names whose hands it passed through.
- Without POS sales, a drop at the bar between counts is usage, and storage misses are what count as shrink.
- Employee accountability: bottles checked out against empties, returns and logged waste.
Variance by item · example, last 30 days
| Item | Received | Sold | Off | $ |
|---|---|---|---|---|
| Casamigos Reposado1L | 12 | 9.4 | −1.5 | −$72.00 |
| Johnnie Walker Black1L | 6 | 4.1 | −1.3 | −$59.48 |
| Tito’s Handmade1L | 24 | 22.6 | −0.4 | −$9.16 |
| Aperol1L | 4 | 3.2 | +0.2 | $5.42 |
A year of sales on one page
Upload your point-of-sale’s weekly item sales report and BarStock sorts every line into what it really is, including bottles rung as food, events rung as food, and typos in the drink names. Then it turns weeks of exports into something you can read.
- Items rated Core, Rising, Fading, New, Gone or Slow, with price changes.
- Estimated usage in bottles from sales, and pars with a cushion sized to each drink’s swings.
- A clean-up checklist for your POS, printable, so next month’s numbers are better.
Year over year · example
Which drinks earn their spot
Every POS item’s average price, recipe cost and what it makes per drink, sorted into the four menu-engineering groups. It decides what to push, reprice, rework or drop.
- Recipe cost uses the same math as the specs, trim loss on fruit included.
- Spend by week, two weeks or month, by category, with a running total, at what you actually paid.
See your own numbers
We load your inventory from the sheet you keep now, help you set up your first full count, and walk you through your first cost report.