Free Bar Inventory Template (CSV) and How to Use It
By the HospitalityStack editors · written from hotel & resort F&B experience
Download
Download the free bar inventory template (CSV). It opens in Excel, Google Sheets or Numbers. No signup.
Columns explained
Item, Category, Unit size (ml), Unit cost: what you buy and what you pay.
Par: the number of units you want on hand after a delivery.
Opening count, Received, Closing count: count bottles to the nearest tenth (0.3 = 30% full).
Usage = Opening + Received − Closing.
Cost of usage = Usage × Unit cost.
Order qty = Par − Closing (round up to a full case if your supplier requires it).
Pour cost
Pour cost % = cost of liquor used ÷ liquor sales for the same period × 100. Enter your sales from the POS for the same dates as your counts. Track it weekly; a sudden jump usually means over-pouring, comps not rung in, breakage or theft.
Counting routine
Count at the same time each week, before opening. Count in shelf order so you never skip a bottle. Have two people for high-value spirits.
When to move to software
When counts take more than an hour or you run several bars (pool bar, lobby bar, banquets), dedicated tools such as BevSpot, WISK or Partender speed up counting and connect to your POS. See all inventory & costing tools.