Bar inventory: how to count liquor, beer and wine
By mise · Updated September 29, 2026
Quick answer: count full bottles plus open bottles in tenths (or by weight), beer in cases and kegs, wine by the bottle, at the same time every week. Usage = beginning + purchases − ending; compare it with POS sales per product. Pour cost = cost of liquor used ÷ liquor sales; most bars target 18–24% overall.
Liquor is the most valuable and the easiest thing to lose in a restaurant. A weekly bar count, done the same way every time, is what keeps pour cost honest.
How to count each category
| Category | How to count |
|---|---|
| Liquor | Full bottles + open bottle in tenths (0.1 steps), or weigh the open bottle. |
| Wine | Full bottles; open bottles by the glass left. |
| Packaged beer | Full cases + loose bottles or cans. |
| Draft beer | Kegs full + open keg by weight (a full 1/2 barrel weighs about 160 lb, empty about 30 lb). |
| Mixers and garnish | By unit; low value, count monthly. |
Weighing vs tenths
Estimating tenths by eye is fast but can be off by 10–15% per bottle. Weighing is exact: (bottle weight − empty bottle weight) ÷ (full weight − empty weight) = fraction left. A Bluetooth scale connected to the counting app makes weighing as fast as eyeballing.
From count to variance
- Usage per product = beginning + purchases − ending.
- Expected usage = drinks sold (POS) × pour size per recipe.
- Variance = usage − expected. More than 3–5% on a spirit points to over-pouring, unrung drinks, comps not recorded or theft.
Pour cost targets
| Category | Typical pour cost |
|---|---|
| Liquor | 15–20% |
| Draft beer | 15–22% |
| Bottled beer | 24–28% |
| Wine | 30–40% |
Work out yours with the pour cost calculator and keep counts in the liquor inventory sheet.
With mise you scan each bottle, type the full count, weigh the open one on a Bluetooth scale, and get usage and losses per product in units and dollars when you close the count.
Point the camera and the product comes up complete: name, brand, category, size and photo — the mise AI finds it from the barcode or a photo. 7-day free trial, no card.
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Frequently asked questions
How often should you do bar inventory?
Weekly for liquor, beer and wine, at the same time (after close or before opening). High-end spirits can be counted at every shift change.
How do you count partial liquor bottles?
In tenths by eye, or by weight: (current weight − empty weight) ÷ (full weight − empty weight).
What is a good bar pour cost?
Around 18–24% overall; 15–20% for liquor, higher for wine.