Essays.
Where we think out loud. What we believe about running a bar, what we think is wrong with most of the software sold to one, and why we build the way we do. If you want to know who you'd be working with, start here.
Essays
- The second pile of work Your software finds the gap and stops. Working out what it means is up to you, and so is fixing it by hand, one screen at a time. Neither pile is the decision.
- Everyone can calculate pour cost. The hard part is knowing it changed. How to calculate pour cost: bottle cost, bottle size, pour size, menu price. A minute of arithmetic. Finding out it changed is the part that costs money.
- Your register counts drinks, not bottles A register counts units. A bottle isn't a unit, it's 750ml going out in singles, doubles and cocktails over weeks. That mismatch is why inventory drifts.
- You're counting bottles. You sell ounces. Systems count containers because that is what they can see. Bar owners care about liquid. That gap is why a manager corrects the number in their head.
- Your bar is not a list Bars order cases of things already in the back, and run dry on what sells nightly. Both come from one place: counting means translating a list into a room.