Bar & Nightclub
Bar & Nightclub: recipes and production, expiry and lot tracking, sales and e-Invoice.
Challenges
- Opened bottles cannot be tied back to glass-by-glass sales.
- Cash differences at shift handover are frequent and accountability is unclear.
- On busy nights stock cannot be tracked in real time.
Workflows
From bottle to glass
- Drinks enter stock as bottles.
- The glass recipe (ml) is defined.
- On sale the glass is deducted and open-bottle stock is monitored.
Shift handover
- The cash drawer is counted at shift opening.
- Sales and collections are posted during the shift.
- At close, a count is taken and any difference is recorded.
Documents
- Check / sales receipt
- Purchase invoice
- Shift cash slip
- Stocktake sheet
Reports
- Turnover and cash variance by shift
- Beverage consumption report
- Margin by item
- Waste / spillage
Metrics
- Cost per glass
- Bottle yield (pour cost)
- Shift cash variance
- Average check
Compliance
- GİB e-Archive
- ÖKC integration
- TAPDK/ATB alcohol retail regulations
Glossary
- Pour cost
- Cost ratio per glass
- Open bottle
- Partially consumed stock item
- Shift handover
- Day open/close + cash count
Frequently Asked Questions
Can I sell bottles by the glass?
Yes. Unit conversion plus an ml recipe turns bottles into glasses.
Does it track shift cash variance?
Yes — opening and closing counts plus the variance record are kept per shift.
Can I separate spillage from complimentary drinks?
Yes — waste and complimentary items are recorded separately and split out in reports.
Can I see margin by product?
Yes — a margin report is produced from pour cost and selling price.
Can I see live stock levels on a busy night?
Yes — stock is deducted in step with each sale, so the remaining quantity is live.