Pour5

Start with whatever is annoying you now.

There is no order to follow and no setup phase to finish first. One part on its own is useful.

Start where it hurts

Which of these happened this week?

  1. Bartenders say you're out of things that are sitting there

    Inventory

    Friday, 9pm. A bartender texts that you're out of the rye. You're not. There's a case in the back, and you're the only one who knows it. Put your shelf in, and that answer stops living in your head.

  2. You don't know how much of each bottle you're pouring

    Reading your register

    Your register can tell you how many Old Fashioneds sold. It can't tell you how much of the house bourbon went out last week, across singles, doubles, Old Fashioneds and Manhattans. Finding out means doing the math yourself, drink by drink. Reading your register does that math for you, in your menu's own words. We think a sale should be read as what it took off the shelf.

  3. You don't know what a pour really costs

    Deliveries, plus reading your register

    Your accountant asks what a Manhattan costs you to make. You give the number you worked out once, a while ago. That number is an estimate until two things meet: the real cost of the bottle, from your deliveries, and the pour sizes and prices, from your register. Together they turn the estimate into what the Manhattan really costs you.

  4. Prices haven't moved in a year and costs have

    Deliveries, register read, register write

    The vermouth has gone up at the last three deliveries. The Manhattan is still $12. Costs change when the distributor says so, prices change when you get to them, and the gap between the two is quiet money. Closing it takes all three: what things cost now, what you currently charge, and the ability to put the correction back where customers see it. We think a cost change should find you, not wait for you to go looking.

Each part makes the others sharper

Any two of them, working together

Inventory and your register. Scan a new bottle in, and it is ready to go on your menu, pour sizes and price included, once you say yes. Take one off the shelf for good, and it comes off the menu the same way. You also know how fast the house bourbon goes, not only how many bottles are left: it will be gone by Thursday, so it goes on this week's order.

Your register and deliveries. Every pour and every cocktail carries its real cost, so your cost of goods is built from what actually sold, not approximated from category totals. When the distributor raises the bourbon, you see which drinks slipped below your margin and what each should now cost, with the menu change ready for your yes.

Deliveries and inventory. Each delivery confirms what came in and what went back. A short case or a return is on record that day, and what did arrive goes onto the shelf count at what it really cost, with nothing typed in.

Those are some of the combinations, not the whole list.

Letting it touch your register

Nothing changes unless you say so

It's your register. Pour5 can rename, restructure, reprice and remove things in it, because your menu is worth fixing, not working around. It does none of it until you tell it to, and what it proposes is shaped by the standards you set, not by an opinion of its own.

You choose how much it handles, and how fast. Hand it the gin next month, or the whole back bar in one evening. Whatever you haven't handed over keeps working exactly the way it does today.

What's in scope

Anything you pour and charge for. If it goes through your register and gets poured, opened or mixed, it's in.

Spirits
By the bottle, and at every pour size on your menu.
Beer
Draft, bottles and cans.
Wine
By the bottle and by the glass.
Mixers, juice and house syrups
Costed as part of the drinks they go into.

Food and merchandise stay exactly as they are in your register.

Whenever you're ready

Private beta, filled by conversation.

Do we fit your bar?