The average bar loses 15–20% of its liquor every week
Stop guessing where your liquor goes
PourPoint counts your bar in about an hour, compares it against what your POS actually sold, and puts a dollar figure on every bottle that went missing. Most venues find five figures a year in their first month.
Running at this rate, shrinkage costs you
$18,260a year
Pour cost
22.4%
Variance
$351
On hand
$14.2k
Pour cost over time
ActualTheoretical- of beverage stock the average bar loses each week
- 0%of beverage stock the average bar loses each week
- to count 500 items with shelf-to-sheet ordering
- 0 hourto count 500 items with shelf-to-sheet ordering
- of pour cost a venue typically recovers
- 0 pointsof pour cost a venue typically recovers
The problem
Your P&L says the money is gone. It doesn't say where.
Pour cost creeping from 19% to 23% looks like a rounding error on a monthly report. On $115k of beverage revenue it is $4,600 a month.
- A bartender free-pouring 45ml instead of 30ml gives away half a bottle a shift
- Comped drinks and staff rounds that never touch the POS
- Draft beer lost to foam and line cleaning — often 10% of a keg
- Supplier prices creeping up without anyone noticing
- Spreadsheets that take three hours and are out of date by Friday
Same bottle, three nights
Your POS says you sold 14 drinks from it. The shelf says 22 went out. That gap is the entire product.
The whole product in four lines
Expected = opening + deliveries − what you sold
Variance = counted − expected
Cost = variance × unit cost
Pour cost = COGS ÷ revenueEverything else in PourPoint — the counting screen, the catalog, the invoices, the ordering — exists to make those four lines accurate. That is the entire product, and it is the only number an owner actually needs.
In plain English: you sold 40 bottles worth of Grey Goose. Your stock went down by 47. Those 7 bottles cost you $203, and Tuesday nights are the worst.
Cost of variance
$351.16
Actual vs theoretical
22.4% / 21.1%
- House Lager — 1/2 bbl Keg15.1%$86.46
- Local IPA — 1/2 bbl Keg12.3%$46.84
- Patrón Silver16.1%$29.56
- Tito's Handmade Vodka10.6%$25.45
- Bulleit Bourbon10.3%$22.68
- Grey Goose11.1%$16.75
Sorted by what it cost you — the order you fix them in
The answer
One screen tells you where to look first
Not a dashboard of forty numbers. A list of products, sorted by what each one cost you, worst at the top.
- Opening, deliveries, closing, used, should-have-used — all on one row
- Traffic-light status with an icon and a word, never colour alone
- Small losses stay quiet, so real leaks are not buried in noise
- Filter by category or status, then export the lot as CSV
- Compare any two counts to see any period you like
How it works
Four steps, once a week
No consultant visits. No spreadsheet. Your own team runs it.
- 01
Count what's on the shelf
Your team counts on a phone, in the order the bottles actually sit. Works with no signal.
- 02
Pull in sales and invoices
POS sales and deliveries come in by CSV or integration. Recipes turn drinks into millilitres.
- 03
See what should be there
Opening plus deliveries minus what you sold. The gap between that and your count is the leak.
- 04
Fix it, then watch it close
Work the top five products. Re-count next week and see the number come down.
The one nobody measures
0%
of a typical keg never reaches a glass — foam, line cleaning, and the first pour of every shift. On a busy taproom that is a keg a week, poured down the drain, invisible on every report you currently have.
750 ml
750 ml
750 ml
The counting screen
Built for 2am, one hand, and no signal
This is the screen your staff actually touch. Everything else is a report.
Shelf-to-sheet order
Bottles appear in the order they physically sit. Takes a 500-item count from three hours to about one.
Works offline
Coolers have no signal. Entries are held on the device and sync when you are back in range.
One-handed
Big targets for sealed bottles. A 5% slider handles what is open.
Scale-ready
Weigh an open bottle and accuracy goes from ±5% to ±1%. Entirely optional.
Everything else
The rest of the job, in one place
Counting is only useful if the numbers around it are right.
Variance & pour cost
Product-by-product: opening, in, closing, used, should-have-used, and what the gap cost you. Sorted worst first, because that is the order you fix them in.
$0
What a typical venue is losing a year before it starts measuring.
Recipes & menu costing
Cost, margin and pour cost for every drink. Find the ones losing money before you print the next menu.
Sales & invoices
Import POS sales by CSV or integration. Log a delivery and the catalog price updates itself.
Par levels & ordering
Everything below its reorder point, grouped by supplier. Copy it straight into an email to your rep.
Works with any POS by CSV today — direct sync rolling out
From the floor
What venues find in the first month
We found $1,400 in the first month. Turned out one bartender was pouring doubles on everything and genuinely thought that was the spec.
Stocktake used to eat a full Sunday. Now it's an hour and I actually get a number I can do something with on Monday.
The draft beer number was the shock. Eleven percent of every keg was going down the drain from line waste nobody had ever measured.
Composite accounts from early design partners, shared with permission and anonymised.
No consultants. No equipment order. No contract.
The established players in this category either send a person to your bar every week, or make you buy their scale and scanner before you can start. Both work — both also cost more and take longer to get going.
The usual way
$250–400/mo
Plus equipment, plus a per-count service fee. Set-up measured in weeks.
PourPoint
from $89/mo
Your staff, your phones, your schedule. First count the same afternoon you sign up.
Find out what your bar is losing
Set up takes an afternoon. Your first variance report lands after your second count.
No card required · Cancel any time