Reporting
EN
Reporting
Welcome to your Reporting page! This dashboard is the command center for your bar's profitability. If you are new to inventory, looking at a large spreadsheet of data can feel overwhelming, but don't worry—you only need to understand a few key terms to find exactly where your money is going.
Here is your quick cheat sheet for translating the reporting jargon on this page:
- Pour Variance (Pour Var.) = "Missing Product": This is the exact difference between what was used and what was actually rung up into your register. Negative numbers here mean the product is missing!
- Sales Variance (Sales Var.) = "Lost Revenue": This is the most important column for your bottom line. It translates your missing liquid directly into lost cash. Look for the big red numbers—that is the money slipping through the cracks due to overpouring, unrecorded comps, spills, or theft.
- Cost % vs. Perfect Cost %:
- Cost % is your actual cost based on what was physically poured out of your inventory.
- Perfect Cost % is your target. It is what your costs should have been in a perfect world where every drop poured was perfectly measured and sold.
- Accountability (Act.) = "Your Bar's Grade": This percentage shows how efficient your staff is. For example, an Accountability of 93% means 93% of the liquid poured was successfully sold, with the remaining 7% lost.
How to Read This Page in 3 Simple Steps
When you first open your report, follow this quick workflow to find your most actionable insights:
- Start at the Bottom Line: Check the Totals row in the top summary block to see your venue's overall financial health for the week.
- Find the Problem Category: Look at the individual categories above the totals (Liquor, Wine, Draft, Beer) to see which one has the lowest Accountability (Act.) or the biggest red numbers in Sales Variance.
- Identify the Culprits: Scroll down to the Inventory Report by Product list at the bottom of the page. Use this list to find the “Products” driving those losses so you can take immediate action with your staff.
Troubleshooting Skews in Reporting
“Problem Counts” that are skewed, way out of line, and make no sense need to be reviewed on the Inventory Page under “Detailed Inventory.” Here you can “Troubleshoot” previous counts to current counts and invoices to find your problem. The most common problems are:
- Product not counted.
- Product miscount.
- Missing Invoices.
- Invoices outside the date range of Inventory.
- Bad Sales data outside the date range of your current Inventory.
- Bad Recipes.
| Category | Pour Used | Pour Sold | Pour Var. | Sales | Cost | Cost % | Perfect Cost % | Sales Var. | Act. | On Hand | Tax Liability |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Beer | 2,325.00 | 0.00 | -2,325.00 | $ 0.00 | $ 2,336.36 | 0.00% | 0.00% | $ 0.00 | 0.00% | $ 0.00 | $ 0.00 |
| Liquor | 4,820.86 | 0.00 | -4,820.86 | $ 0.00 | $ 3,139.72 | 0.00% | 0.00% | $ 0.00 | 0.00% | $ 0.00 | $ 0.00 |
| Wine | 186.89 | 0.00 | -186.89 | $ 0.00 | $ 300.27 | 0.00% | 0.00% | $ 0.00 | 0.00% | $ 0.00 | $ 0.00 |
| Draft | 1,619.75 | 0.00 | -1,619.75 | $ 0.00 | $ 1,143.60 | 0.00% | 0.00% | $ 0.00 | 0.00% | $ 0.00 | $ 0.00 |
| Totals | 8,952.50 | 0.00 | -8,952.50 | $ 0.00 | $ 6,919.95 | 0.00% | 0.00% | $ 0.00 | 0.00% | $ 0.00 | $ 0.00 |
| Item | Beer | Liquor | Draft | Wine | Totals |
|---|---|---|---|---|---|
| Pour Used | 2,325.00 | 4,820.86 | 1,619.75 | 186.89 | 8,952.50 |
| Pour Sold | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Sales | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 |
| Cost | $ 2,336.36 | $ 3,139.72 | $ 1,143.60 | $ 300.27 | $ 6,919.95 |
| Cost % | 0.00% | 0.00% | 0.00% | 0.00% | 0.00% |
| Sales Variance | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 |
| Perfect Cost | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
| Accountability | 0.00% | 0.00% | 0.00% | 0.00% | 0.00% |
| On Hand | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 |
| Tax Liability | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 | $ 0.00 |
Range:
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