Bar Inventory Variance Tracker
Compares theoretical pour usage against actual inventory counts to surface over-pouring and theft in real time
Bar managers who do weekly inventory counts have no way to know whether variance between theoretical and actual usage is coming from over-pouring, spillage, or theft because they lack a tool that isolates each loss category by product and shift
Recurring complaint pattern among independent bar owners about undiagnosed pour variance costing five to fifteen percent of beverage margin, with BevSpot and Backbar cited as too complex for single-location operators