Retail Inventory
Bar and restaurant inventory that holds itself accountable
Tabski Inventory counts, receives, tracks and audits stock across the bar, the kitchen, packaged goods and retail. Every count is assigned to a named person and chased until it is done. Low stock drafts the order email to your vendor and waits for one click. Sales deduct from the register you already run, so nobody feeds a spreadsheet to find out what walked out the door.
- One clickTo approve a drafted vendor order when an item drops below par
- Every countAssigned to a named person, timed, and escalated when it is missed
- ZeroSpreadsheets to feed. The register deducts sales and the scanner records deliveries
- Every changeLogged with the person, the device and the delta
Inventory is where margin quietly leaks
A typical bar loses 5 to 10 percent of alcohol sales to overpours, comps that never get rung and product that walks out the back door. On $100,000 a month behind the bar, that is $5,000 to $10,000 nobody is tracking. The count sheet, the spreadsheet and the inventory tool that needs feeding all fail the same way: they depend on someone remembering to do the work.
Counts nobody trusts
A count sheet filled in by whoever closed on Tuesday is not a number you can order against. It is a guess with formatting.
Software that needs feeding
Most inventory tools want invoices keyed in, recipes mapped and sales uploaded before they tell you anything. That labor is why the login goes dead by month two.
Reports instead of decisions
Forty reports and no answer to the only questions that matter this morning. What do I order, and who was supposed to count the walk in?
Accountability, alerts and no analysis paralysis
Tabski Inventory does the chasing so the manager does not have to. Three things it does that a count sheet and most inventory software never will.
The count chases the person, not the other way around
Every location sits on a count schedule with a named owner. Miss it and the alert goes to them, then to the manager. Every scan carries a name and a device, even on a shared tablet, because staff sign in with their own PIN.
Low stock arrives with the order already drafted
When an item drops below par, Tabski drafts the order email to that vendor with the items and quantities filled in. Accept, snooze or decline. One click to approve. Nobody has to notice the cooler is short on a Friday.
No analysis paralysis
Sales deduct from the Tabski register, so expected on hand is always current and nobody keys in sales. You count what you buy, by bottle, case, keg and can, not a recipe theory that is wrong by Tuesday. The dashboard shows what needs a decision, not forty reports.
Built around how counting actually happens
One inventory workflow built around the jobs operators actually perform: counting, receiving, reviewing, reordering and auditing. The system does the chasing.
Low stock drafts the order. You approve it.
Every item carries a par level and a vendor. When on hand drops below par, Tabski drafts the order email to that vendor with the items and quantities filled in and puts it in front of you. Accept, snooze or decline. Approve it and the email is addressed, written and ready to go. Nobody has to notice the cooler is short on Friday. The system already did.
- Par level and vendor on every item, set once
- Short items grouped by vendor so one email covers the order
- Accept, snooze or decline from a phone or the tablet
- Receive mode scans the delivery in and closes the loop
Hi team, please add the following to this week's delivery:
3 cases Hard seltzer variety 12 pack
4 cases Domestic lager 16oz cans
5 cases Bottled water 20oz
Thanks, Maria
Assign the count to a person. Let the system chase it.
Put the walk in on Devin every Monday and the back bar on Maria every Sunday close. If a count is not done on time, the alert goes to them first and then to the manager. Every scan is tied to the person who made it, even on a shared inventory tablet, because staff sign in with their own PIN. Accountability stops being a conversation and starts being a log.
- Every location on a schedule with a named owner
- Reminder to the owner, escalation to the manager when it is missed
- PIN sign in on shared tablets keeps attribution per person
- Variance in dollars per zone shows where to look first
Scan the cooler, watch the deltas build
Open a job, pick count or receive, and start scanning. Count mode replaces on hand with what you scanned. Receive mode adds a delivery to current stock. The screen tells you which mode you are in before a single quantity moves, and a running session total shows units, items and elapsed time.
- Camera scanning on any iPhone or iPad, no sled required
- Every scanned row shows on hand, counted and the difference
- Steppers for the items that need a manual correction
- Wrong mode is a one tap conversion, not a restart
Nothing is written until somebody confirms it
Before a count posts, Tabski shows the full diff. On hand, counted, and the delta for every line, plus the net change in units and the value of that change at cost. Approve it and the catalog updates. Keep editing and nothing has moved. This is the step that turns a count into a number your GM will defend.
- Line by line diff with matched items called out
- Net change shown in units and in dollars at cost
- Commit or keep editing, never a silent write
- Drafts survive an interrupted count
One catalog for everything you stock and sell
Search by name or barcode, filter by category or low stock, and see on hand, cost and last update in one table. Track bottles, cases, cans, packaged goods, supplies and retail SKUs in the same inventory layer, with variants such as sizes carrying their own quantity and price where needed.
- Search across names and barcodes with instant filters
- Status at a glance: in stock, watch, low
- CSV export of whatever the current filter shows
- Variants counted separately when the item requires it
Run a full inventory recount without closing
Split the venue into zones, assign a counter to each one, and watch progress fill in live. Count the bar, kitchen, walk in, stockroom, market or merch wall independently while still rolling everything into one live recount. Pause and resume as operations get busy, then finish when the rush passes.
- Zones by bar, aisle, category or stockroom
- Live progress with counted, needs review and remaining
- Variance count per zone so you know where to look
- Pause and resume without losing a single scan
Who changed what, by how much, on which device
Every commit, receive, adjustment, import and recount lands in one log with a timestamp, a person, the item, the delta and the source device. When the back bar is short six bottles, you stop guessing and start reading. Filter by date range or user and export the log when finance asks.
- Full event history with the delta on every row
- Filter by last 7 days, custom range or individual user
- Source device recorded on each entry
- Export for finance, insurance or an annual count
Inventory travels with the team
Bartenders count the back bar from a phone in the last ten minutes of a shift, and the count posts under their name. Staff use the same jobs, review step and audit trail as the tablet. Managers get the broader tablet view in the office, while floor teams work from the devices they already carry.
Live in an afternoon
Most venues load a catalog, set locations and par levels, and complete a real count on the same day. The alerts take over from there.
Load the catalog
Upload inventory items with cost, unit and barcode where applicable, or pull from the catalog you already manage in Tabski.
Set locations and pars
Name the bars, kitchens, coolers, shelves and stockrooms you count against, and give each item a par level and a vendor.
Run the first count
Open a count, work one location, review the diff and commit. That is the core loop.
Assign the counts
Put each location on a schedule with a named owner. From here the reminders, the escalations and the reorder drafts run without you.
Built for venues with inventory to control
- Bars and sports barsCount the back bar by bottle and the walk in by case. Cans, bottles and packaged goods deduct straight from the register, the variance shows in dollars, and low stock drafts the order to your distributor.
- Restaurants and hospitality groupsFood, beverage, supplies and retail with the same count, receive, variance and audit workflow at every location, and a count schedule that holds each one to it.
- Food halls and food courtsTrack shared bars, venue owned concepts, packaged goods, commissary stock and retail inventory from one operating layer.
- Breweries and taproomsTrack packaged beer, wine, spirits, ingredients, glassware and merch with receiving, counts and a full change history.
- Wine barsCount the cellar by zone, track bottles by SKU and reorder by the case before a list item goes dark.
- Stadiums and entertainment venuesManage concessions, beverage stock, packaged goods and pro shop inventory across multiple locations and teams.
Inventory questions operators ask
How do the reorder alerts work?
How does it hold staff accountable?
Do I have to key in sales or invoices?
Does it track liquor by the pour or by recipe?
Do I need a barcode scanner gun?
What happens if an item has no barcode?
How is this different from counting inventory in a spreadsheet?
Does it work with my existing Tabski catalog?
Can two people count at the same time?
How do I handle a delivery that lands mid shift?
What does it cost?
Know what you have. Know who counted it. Order with one click.
See Tabski Inventory run end to end on your own catalog, from the first count through review, commit, count schedules, reorder alerts and the audit history.