Hi all,

I'm wondering if anyone has any spreadsheets they could share with me that they use for their bar inventory (or point me to where I could find one)? I've read various articles and watched many videos, but I'm still a little unclear on how to set this up.

For some context, we just opened a bar (well, my friend did) and he's a little unprepared. He doesn't have a bar manager and does not really have an inventory system set up yet. I'm going to take that on myself, and I've already decided we're going to do this weekly on Mondays. We're a really small bar in NYC, and we only serve beer, wine, and liquor.

Some big questions I have are:

• Do you keep different workbooks for different weeks, use different sheets in the workbook for different weeks, or is it all in one table on one sheet?
• I'm thinking Sheet 1: Main Inventory (what we have on hand) | Sheet 2: Incoming Stock/Receiving (what we received that week) | Sheet 3: Usage and Waste (what we used/wasted that week) | Sheet 4: Analytics (costs/cost percentages/etc.), but I feel like I might be missing something here.
• What are the metrics I should know? I know there's usage and pour cost percentage, but what else?

I guess my main concern is that I understand the concept of counting what we have and what we receive during the week, but visualizing how this data will be recorded and stored is something I'm just not getting (I may be overthinking it lol).

Thanks in advance!

Oh, and I'm trying to convince him that bar software might be the easiest route to take here, but he may not want to splurge for that.