Bar inventory template.
A liquor inventory spreadsheet with the math built in. Fifty items across liquor, beer and wine, mixers, and bar supplies. Cost per unit, inventory value, and what to reorder all calculate themselves. Free, no signup.
Download the bar template
An Excel workbook with a pre-filled count sheet and a “How to use” tab. Opens in Excel and Numbers, and imports straight into Google Sheets.
Running a kitchen too? The restaurant inventory template has versions for restaurants, cafes, and bakeries.
How to count a bar without losing a night.
Count in walk order, not alphabetical order. The sheet is organized the way you would walk the bar: well and back bar first, then the beer and wine cooler, then mixers and garnish, then supplies. Full bottles count as ones, open bottles as tenths. Do it before service on the same day every week and the numbers stay comparable.
The template turns that count into money: each line carries a pack price and units per pack, so on-hand quantity becomes dollars on the shelf, and a reorder point plus par tells you what to buy. Check the result against your pour cost weekly. When the spreadsheet itself becomes the slow part, Stockcount for bars counts by voice: say “well vodka four and a half bottles” and keep walking.
Frequently asked questions
- Is this bar inventory template free?
- Yes. No signup, no email, no watermark. Download the Excel workbook (it also opens in Numbers and imports into Google Sheets) or the plain CSV. If you would rather count bottles out loud and have the valuation happen automatically, Stockcount starts at $19 per month.
- What is in the bar inventory spreadsheet?
- Fifty pre-filled line items across four sections in walk order: Liquor (well and premium spirits by the liter), Beer & wine, Mixers & garnish, and Bar supplies. Each line has Item, Unit, Vendor, Reorder point, Par, On hand, Pack price, Units per pack, $ per unit, Value, and To order. The formulas do the work: cost per unit, line value, section subtotals, a grand total, and how much to order to get back to par.
- How do I count open bottles?
- Count by tenths. Hold the bottle at eye level and estimate how full it is: 0.7 for a bottle just under three-quarters, 0.5 for half. Enter that as the on-hand quantity. Tenthing is the standard for speed; weighing each bottle is more precise but takes several times as long, and for weekly counts the extra precision rarely changes an ordering decision.
- How often should a bar count inventory?
- Weekly for the full bar, on the same day each week, before service. High-theft and high-velocity items (well liquor, popular calls) are worth a quick spot count mid-week. Monthly counting is too slow to catch over-pouring or shrinkage while the cause is still findable.
- What is a good pour cost?
- Published beverage cost benchmarks cluster around 18-25% of beverage revenue: liquor at the low end, bottled beer in the middle, wine at the top. Run your own numbers with the free pour cost calculator, then track week over week. A rising pour cost with flat sales usually means over-pouring, comps that are not rung in, or theft.
- Does this template work in Excel and Google Sheets?
- Yes. The .xlsx opens directly in Excel and Apple Numbers with formulas intact. For Google Sheets, use File, then Import, then Upload, and choose "Replace spreadsheet". There is also a plain CSV if you just want the item list.
Count it out loud instead.
Stockcount turns spoken counts and scanned invoices into live inventory value and pour cost. Plans from $19/mo, cancel anytime.