Inventory
Count by the way your team walks the building.
Organize every bottle by storage area, count partial units from a phone or tablet, and preserve a clean history for every location.
Explore inventoryA proprietary Manager's Table product
Every bottle accounted for. Every margin protected.
The Manager's Table BMS brings inventory, ordering, recipes, invoices, and sales variance into one focused command center built by restaurant operators.
No credit cardEnter inventory before purchaseGuided setup
Harbor & VineBC
Inventory value$24,680
Beverage cost21.8%
Open orders4
Smart order ready7 items below parReview
Created by the founder
Built from behind the bar—not inside a software boardroom.
Branam Cohn created The Manager's Table BMS to give restaurant operators a practical system for controlling inventory, ordering, beverage costs, and management accountability.
About The Manager's TableBuilt to work alongsideSquareToastCloverQuickBooksResend
One operating rhythm
From delivery to depletion, the full story stays connected.
Ordering
Turn real usage into confident purchase orders.
Build vendor carts from par levels or recent usage, send one clear order, and follow every case from draft through receiving.
Explore orderingRecipes
Know the cost of every pour and prep batch.
Connect ingredients to live item costs, nest house-made prep recipes, and see margins update whenever vendor pricing changes.
Explore recipesReporting
Put the numbers operators need in one calm view.
Track sitting inventory, cost of goods, price movement, excess stock, and losses without rebuilding spreadsheets each week.
Explore reportingSales & variance
See the gap between what sold and what disappeared.
Map POS or CSV sales to recipes, calculate theoretical usage, and rank variance by its real dollar impact.
Explore sales & varianceBuilt around the shift
Clarity for every person responsible for the number.
“
The count finally follows our building instead of forcing our building into a spreadsheet.
Maya R.Beverage director
“
I can see where the margin moved before the monthly close, while there is still time to act.
Devon L.Restaurant owner
“
Receiving, recipe cost, and variance now speak the same language. That changed our weekly meeting.
Elena S.General manager
Made for the whole operation
Each role gets the detail it needs—and no extra noise.
Owner / GM
Margin, inventory value, and location performance at a glance.
Learn moreBar manager
Faster counts, smarter carts, and fewer stockouts.
Learn moreChef
Prep costs and recipes that stay tied to real prices.
Learn moreAccountant
Clean invoices, exports, and an auditable activity trail.
Learn moreA calmer close starts here