Bar Inventory Form
A bottle count eyeballed at the end of a shift and scrawled on a paper sheet doesn't hold up against a pour cost report that says something doesn't add up. Collect what your bar actually needs, item, count, and variance, on a schedule you can actually compare week to week.
Bar inventory counts often happen however whoever's closing has time for, eyeballing bottles, guessing at how much is left in a keg, writing numbers on a paper sheet that gets shoved in a drawer. When a pour cost report comes back showing more product sold than what's actually on hand, there's no consistent count from previous weeks to compare against, so nobody can tell whether it's a counting error, over-pouring, or something that needs a harder look.
Typeform's bar inventory form asks for what your bar actually needs, item and count, by bottle, keg, or case, then uses conditional logic to branch from there. A count that's significantly different from the last one can flag itself for a recount before it gets submitted, and different categories, liquor, beer, wine, can ask for the specific unit of measurement that category actually uses. Every count lands in one record instead of a paper sheet that doesn't survive past this week's shift.
Connect the form to your POS or inventory system through Zapier, and a submitted count can compare itself against sales data automatically to flag a variance. Run it on the same schedule every time, and your bar has a consistent count to actually compare week to week, instead of a stack of paper sheets that were never meant to be compared against anything.
A bar inventory form is an online form bars and restaurants use to record item counts, by bottle, keg, or case, on a regular schedule. Instead of a paper sheet that gets tossed after this week's shift, each count lands as its own comparable record.
A paper count sheet gets filled out however whoever's closing has time for, and it's easy for a number to be a rough guess rather than an actual count. A form asks for the same categories every time, in a format that can actually be compared from one week to the next.
Ask for what your bar will actually need to track inventory accurately:
- Item name and category
- Count, by bottle, keg, or case
- Date and staff member
- Location or bar station
- Notes on any discrepancy
Not necessarily. A count tells you what's on hand, but figuring out why it doesn't match sales, a counting error, over-pouring, spillage, something that needs a harder look, still takes someone actually investigating it. The form documents the numbers, it doesn't explain them on its own.
Yes. Add a file upload question and staff can attach a photo in the same submission, no separate note required. Pair it with conditional logic so the upload only appears when someone flags an item as low or uncertain.
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