Designed for a back-bar, not a stockroom
Generic inventory tools want cases and pallets. A bar deals in bottles, measures, glasses, kegs and recipes — and in a bottle that is two-thirds full. StockLens counts all of those natively, and records each part-full container separately instead of applying an average fill.
Count the way each area suits
Work along the bar with CountFlow, section by section, on a phone. Or print StockLens count sheets for your team and photograph them afterwards with Smart Sheet Capture. AI Scanner (Beta) can optionally suggest products it recognises on a clearly visible shelf; every suggestion is queued for you to review and nothing enters the stocktake until you approve it.
- Spirits by bottle and by measure
- Wine by bottle, glass and carafe
- Draught by keg and by line; packaged beer by unit
- Post-mix and bulk lines by volume
Check deliveries before they become a stock difference
Photograph the delivery note and confirm the good stock actually received, separately from damaged or rejected items. Link the invoice to compare billed quantities with accepted goods. You can record a phone or supplier-portal order without creating a StockLens purchase order first.
Pour cost and over-pouring
Set the measure size per product and StockLens converts counts and sales to the same units. Theoretical depletion against actual depletion is what turns 'we think we are being heavy-handed with the gin' into a number.
Cocktail recipe costing and stock variance
Define your cocktail list once with measures and yields. When sales are imported, each sale depletes the right ingredients, so variance reflects the drinks you actually sold rather than a flat bottle count.
Cellar to bar, and venue to venue
Transfer stock from cellar to bar with a tap so neither area is double counted. The same workflow runs for an independent bar and for a group, with venue product libraries and per-venue counts.