Start by Selecting a Category. For more info, hover your mouse over the blue button below.
Inventory can be done in many ways. For example, Breakfast counts up how many have been sold from a given time period.
Lunch: you start out with a given number of items then it counts down how many have been sold.
Dinner is a combination of both methods. The Bar only has a few items accounted for.
Happy Hour uses percentages of items sold.
You can account for very detailed percentages of bottles used for Spirits.   Go Back Home

Entering Bar Units:
If the item is a mixed drink, say a Martini, Click on Martini and open your recipe page for Martini. Then enter a vodka from your list, the amount in percentage of a bottle used. The usage of Vermouth is so slight that you could ignore it. However you could calculate the use and incorporate it into the recipe. If you are making a martini with another vodka than the house pour, enter a negative percentage under the house pour and a percentage under the other vodka.
A 750ml bottle is approx 25 ounces.
If each martini uses 3 ounces of vodka, then the percentage of use would be '.125' or twelve and a half percent of the bottle = (8) 3oz pours.
If each martini uses 2 1/2 ounces of vodka, then the percentage of use would be '.10' or ten percent of the bottle = (10) 2 1/2oz pours.
If you use 1 1/2 ounces, the usage would be '.06' or six percent of the bottle = (17) 1 1/2oz pours.
A 1 litre bottle is approx 33 ounces.
If each martini uses 3 ounces of vodka, then the percentage of use would be '.09' or nine percent of the bottle = (11) 3oz pours.
If each martini uses 2 1/2 ounces of vodka, then the percentage of use would be '.08' or eight percent of the bottle = (13) 2 1/2oz pours.
If you use 1 1/2 ounces, the usage would be '.045' or 4.5 percent of the bottle = (22) 1 1/2oz pours.
If you are editing a single use item like a beer, then the percentage of use would be '1' or one hundred percent.
A glass of wine would be approx. 4 glasses per bottle, so the amount would be '.25' or twenty five percent of the bottle.

Entering Food Units:
Food units can be 'reciped out' but it is impractical because of its complexity in making an item. But it will give an account of how many food items were sold. You can make all of the items have the same recipe in the column by using the Green Buttons. Ex: All food item would all use 1 keeping track of how many were sold. A glass of wine would all use .25

Update Inventory:
Clicking on this button UPDATES and SAVES your inputs from the last update 'DATE' through the update (yesterday) 'DATE'. The default date is 'yesterday' assuming that you will update from the previously completed day.

Adding Inventory:
To add inventory, you, for example, bought a bottle of wine, type in the new amount under that name and click the 'Update Inventory' button.

Colored Backgrounds
When your stock is running low, or 1 - 2 units, the background color turns pink. When your stock is less than 1 unit, it turns red.

Clearing Inventory:
This deletes all of your amounts under the active catagory but leaves the unit amounts and recipes.