Bar Par Level Manager
Bar Par Level Manager is the end-of-shift stock-count workflow for the bar — every spirit, mixer, beer and garnish has a par level (the minimum you should hold before service), staff enter the actual count, and anything below par rolls automatically into an order list with an estimated reorder cost.
Overview
Products are organized into 9 categories (Spirits, Liqueurs, Beer & Cider, Wine by Bottle, Champagne/Sparkling, Mixers & Sodas, Juices & Cordials, Garnishes, Bar Sundries), each with Name, Par Level, Unit, and Unit Cost.
Today's Count is entered per product in an inline numeric field; nothing is saved until you click "Save Count", which batch-updates every entered count at once and refreshes the order list.
An item is "below par" once its count is under its Par Level, and "critical" once its count is 0 or under 20% of par — critical items are called out in a dedicated red alert banner.
Order Qty for a below-par item = Par Level − Current Count, and its estimated cost = Order Qty × Unit Cost; these roll up into the Est. Order Cost stat and the printable order sheet.
Toggle "Order list only" to instantly filter the table down to just what needs reordering, or use category filter chips to review one section at a time.
Before You Start
- You must have the Billing feature enabled on your plan.
Step-by-Step Guide
1 Add a bar product to the par register
- Open Bar & Beverage → Bar Par Level Manager and click "Add Product".
- Enter Product Name, pick a Category and Unit, and set the Par Level (minimum required) and Unit Cost.
- Click "Add Product" to save.
2 Run the end-of-shift count
- For each product row, type today's actual stock count into the "Count Today" field.
- Repeat for as many products as you are counting — nothing is saved yet.
- Click "Save Count" once done — this updates every entered product's stock level and date in one batch, and the order list recalculates.
3 Review and print the reorder list
- Check the Critical / Empty alert banner for anything at zero or under 20% of par.
- Toggle "Order list only" to see just the below-par items with their suggested Order Qty and estimated cost.
- Click "Print Order" to generate a supplier-ready order sheet grouped by category with an estimated order total.
Every Field & Button, Explained
| Field / Button | What it does |
|---|---|
Category | Spirits, Liqueurs, Beer & Cider, Wine by Bottle, Champagne/Sparkling, Mixers & Sodas, Juices & Cordials, Garnishes, or Bar Sundries. |
Par Level / Unit | Par Level is the minimum stock required before service; Unit is one of bottle, can, keg, bag, box, litre, piece, punnet, tray, jar. |
Unit Cost (₹) | Used to estimate the reorder cost for items below par. |
Count Today | Entered per product for today's stock count; not saved until "Save Count" is clicked for the whole batch. |
Order Qty / Est. Cost | Order Qty = Par Level − Count (0 if at/above par); Est. Cost = Order Qty × Unit Cost. |
Critical / Empty | A product is critical when its count is exactly 0, or below 20% of its Par Level. |
Tips & Best Practices
- Count every category during the same shift close so the order list reflects the whole bar at once, rather than a partial picture.
- Use "Order list only" as your final check before calling in a supplier order — it strips away everything that does not need attention.
- Watch the Critical/Empty banner specifically during a busy service — those are the items most likely to interrupt drink-making mid-shift.