Bar Inventory Sheet with Par Levels
Count the bar at the same time every week: each product with its bottle size, the par you want on the shelf, what is actually there and how much to order. With the unit cost you also get the value of the stock you are holding.
A4, print-ready. Generated in your browser, no email required.
Bar Inventory Sheet with Par Levels
Date: ________ Counted by: ________ Bar / area: ________ Supplier: ________
| Product | Size | Par | On hand | Order qty | Unit cost | Value | Notes |
|---|---|---|---|---|---|---|---|
Preview — the PDF has more rows and repeats the header on every page.
How to use it
- Count on the same day and time each week, before delivery and before service, so counts are comparable.
- Follow the shelf order (spirits, wine, beer, soft drinks) so the sheet matches the bar and nothing is skipped.
- Count open bottles in tenths (e.g. 0.3) and write full and open stock together in On hand.
- Order = par minus on hand, rounded to the supplier's case size; write the order before you call it in.
Know what is running low before service
The GrazieChef Hub keeps your stock list on the phone, shared by the whole team: update what you have and see what needs ordering, without a paper sheet behind the bar.
Frequently asked questions
How do I set a par level for the bar?
Take what you use between two deliveries, add a safety margin for busy nights and round to full bottles or cases. Review it every month against what you actually sold.
How often should I count bar inventory?
Weekly is the usual rhythm, always on the same day and before deliveries. High-value spirits can be counted more often if you see gaps.
How do I count open bottles?
Estimate in tenths of the bottle by eye or weigh it. Be consistent: the same person and the same method each week make the numbers comparable.