Features
Everything between the shelf and the P&L
PourPoint is one loop: count what's there, compare it to what you sold, and act on the difference. These are the pieces that make that loop accurate.
Counting
The screen your staff actually use
If counting is slow or fiddly, it stops happening — and a variance report needs two counts to exist at all.
750 ml
750 ml
750 ml
Shelf-to-sheet ordering
Map each storage area once, and every count lists bottles in the order they physically sit. Counters walk the shelf top to bottom and never backtrack.
Offline-safe writes
Every entry is queued on the device and flushed when the connection returns. The status badge always tells the truth, and a count cannot be closed with anything unsaved.
One-handed input
Large targets for sealed containers, a 5%-step slider for what is open. Designed for someone holding a bottle in the other hand.
Weigh the open bottle
Enter a gram reading and PourPoint works out the exact fraction left. Takes accuracy from about ±5% to ±1%.
Storage areas
Main bar, back bar, walk-in, store room — count the same product in several places and PourPoint adds them up.
Per-area progress
See who has counted what, and how far through they are, without standing over them.
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
Variance
The number you're actually paying for
Expected closing stock is opening plus deliveries minus what the POS says you poured. The gap between that and your count is stock that left without being sold.
- Product-by-product breakdown: opening, in, closing, used, should-have-used
- Sorted worst-first in dollars, because that is the order you fix them in
- Traffic-light status with an icon and a word — never colour alone
- Small losses are marked on track regardless of percentage, so noise stays quiet
- Filter by category or status, then export the lot as CSV
- Switch between any two closed counts to see any period you like
Pour cost
Actual vs theoretical, side by side
One line is what your recipes and POS say should be happening. The other is what your counts say is happening. The gap is the part you can act on.
- Venue-level pour cost against your own target
- Per-category rates against per-category targets — beer and spirits are not the same
- Twelve periods of history so you can see whether it's improving
- A widening gap means the leak is growing; a flat gap with rising lines means costs rose
- Every chart has a table view, so no number is only reachable by hovering
The supporting cast
The rest of the weekly job
Counting is only as good as the data it is measured against.
Product catalog
Cost, size, container type, units per case, par level, reorder point, barcode and bottle weights. Cost and size drive every number in the report.
Recipes & menu costing
Define what goes into each drink and PourPoint turns POS sales into expected pour volume. It also shows cost, margin and pour cost per drink.
Sales import
Any POS CSV with item, quantity and revenue. Columns are matched by header name, and rows that do not match a menu item are flagged rather than silently dropped.
Invoices
Log deliveries with line detail. Recording one updates that product's cost, so a supplier price rise appears in the next report instead of quietly eating your margin.
Par levels & ordering
Everything below its reorder point, grouped by supplier, with the quantity that brings it back to par. Copy to clipboard or export as CSV.
Reports
Pour cost trend, loss per period, category breakdown and biggest leaks — with a table view behind every chart.
Under the hood
Things you shouldn't have to think about
Your data is yours
Every venue is isolated at the database level. Passwords are hashed with scrypt and sessions are stored as hashes, so a database leak is not a login.
Money is exact
Every amount is stored as whole cents, never a floating point number. Your totals add up to the penny.
Roles
Owners see everything, managers run the venue, counters get the counting screen. More granular permissions come with the Pro plan.
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