Bar Inventory Template

Count the bar area by area: full bottles, then open bottles in tenths. Add unit costs and the Excel or Google Sheets version totals your bar inventory value and works out pour cost from your purchases and bar sales.

Columns in this template

• Header: location, who counted, and date, plus beginning inventory, purchases, and bar sales for pour cost
• Area: well and speed rail, back bar, beer cooler, draft, wine, and storage, in the order you walk the bar
• Item, category, and size: 1 L and 750 ml bottles, cans, kegs, and cases each get their own row
• Full and partial: count sealed units, then each open bottle in tenths. A half-full bottle is 5
• On hand and value: full plus partial ÷ 10, times unit cost, with the total at the top
• Notes: broken bottles, comps, and anything that explains a variance later

Example: a bar’s weekly count

How to use it

1. List every bottle, keg, and case by area in shelf order, with unit costs from your latest distributor invoices.
2. Count at the same time each week, before opening or after close.
3. Count sealed units first, then open bottles in tenths. Add the tenths for every open bottle of the same item.
4. Enter purchases and bar sales for the same period to get pour cost.
5. Copy this week’s total into next week’s beginning inventory.

Pour cost from your count

Pour cost % = (beginning inventory + purchases − ending inventory) ÷ bar sales

Set how many of each bottle to keep with the par sheet template, and turn pars into the distributor order with the restaurant order guide template.

Related

• Par sheet template
• Restaurant inventory template
• Restaurant order guide template
• Par level calculator