Inventory
Count by the way your team walks the building.
Count full and partial bottles by storage area. Save counts for each location.
Explore inventoryThe Manager's Table BMS
Know your stock.
Understand your margins.
From the first bottle count to the final cost report. Bring inventory, purchasing, recipe costs, and sales variance into one restaurant workspace.
No card requiredSet up before paying$119 monthly · $1,188 annually
Harbor & VineBC
Inventory value$24,680
Beverage cost21.8%
Open orders4
Smart order ready7 items below parReview
See it before you buy
See BMS in use.
Short tutorials show how managers count inventory, order product, reconcile invoices, and review variance after logging in.
Watch tutorialsVariance workflow · BMS tutorial
Import files fromSquare exportsToast exportsClover exportsVendor CSVAccounting CSV
Loss intelligence
See the inventory gap while there is still time to act.
BMS connects counted movement, received purchases, mapped recipes, and imported sales so managers can investigate the items with the largest dollar variance first.
- Rank unexplained usage by item and dollar impact
- Compare theoretical usage with actual depletion
- Preserve finalized inventory snapshots for review
- Keep invoices and received orders in the same trail
Variance watchlistLast count cycle
Items requiring review3$286 estimated impact
1Premium vodka+2.8 bottles unexplained$94
2Reposado tequila+1.6 bottles unexplained$76
3House bourbon+34.0 oz unexplained$61
Ordering
Order from your stock and usage.
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
Review costs, stock and losses.
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 & varianceEmployee & shift variance
Review each shift with the evidence attached.
Connect assigned employees, mapped sales, finalized count coverage, documented loss, item severity, and manager resolution notes without automatically blaming one person.
Explore employee & shift varianceBuilt around the shift
Clear tools for owners, managers, chefs, and accountants.
“
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
How it works
Three steps from setup to better decisions.
Set up your account
Add items, storage areas, vendors, recipes, and par levels.
Record movement
Count inventory, receive orders, reconcile invoices, and import sales.
Review results
See variance, margin, price changes, and reorder needs in one place.
Free operator tool
Calculate pour cost in seconds.
Use bottle cost, volume, pour size, and menu price. No account required.
Made for the whole operation
Each role sees what matters.
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 moreFrom the Blog
Short guides for better beverage control.
Practical articles on inventory, ordering, invoices, cost control, and variance.
Operations
Bar Inventory System Setup: The Records Every Restaurant Needs First
A practical setup sequence for restaurants moving from spreadsheet counts to a repeatable beverage management system.
Read article Inventory ManagementBar Par Levels: How Much Liquor, Beer, and Wine Should You Keep on Hand?
Learn how to set useful beverage par levels without tying up cash in slow-moving inventory.
Read article ProfitabilityBeverage Cost Formula: How Restaurants Should Read Liquor, Beer, and Wine COGS
A plain-language guide to beverage cost, inventory value, purchases, and the weekly questions managers should ask.
Read article Loss PreventionShift Variance Review: How to Investigate Loss Without Guessing or Blaming
A safer manager workflow for reviewing shift variance, employee context, waste, comps, and count quality.
Read article