Your first count
Pick your biggest sellers from the catalogue and start counting in minutes.
43 short videos of every screen, step by step on a phone, with things being added as you watch. The same videos are behind the “How to” button in the app.
Pick your biggest sellers from the catalogue and start counting in minutes.
Stock value and GP at a glance, and where everything starts.
Search the UK pub catalogue and add the lines you sell in one go.
Not in the catalogue? Type the name and the rest fills in.
One full, sealed bottle on the scale. Every count after is to the gram.
Cost, sell price and par level for every line on one screen.
Add the cellar, back bar or function room and count each one.
The areas you count, your measure, and how often you order.
The tips, picking lines, then count and tap Next. In the order you walk it.
One full sealed bottle on the scale, once. Then weigh the open one to the ml.
Read the pints off your dip rod. Or set a full depth once and use a ruler.
Same drink in two spots? Count both and it adds them up. The spot sticks.
Weigh the open bottle to the gram. Next day, spot check it against the till.
No scale to hand? Tap where the drink comes up to.
Gallons and pints, like the stocktaker's sheet. It works out the kegs.
30L, 50L or 11 gallon kegs. Postmix boxes from 7 to 20 litres.
Litres of drink like your stocktaker, or boxes. Both shown.
Just count them. The value works itself out.
Grouped by category, missing prices flagged, tap a line to fix it, then close.
Copy the supplier's delivery email and paste it in. Lines matched to your products.
Out now, running low, and what you've already got enough of. Change the days and copy the order.
Photograph the note. Check each line, then approve it into stock and prices.
What to order, from what sold between your stocktakes.
Use Venners? Drop the audit in for the order, up and down and all stock.
Log a dropped bottle so it doesn't show as a loss.
Valuation, GP by line, by location, cost of sales and the order guide.
One number a night, against last week, your average and the same night up to 3 years ago.
Go back a day or pick any date. Unsaved figures are kept, and it tells you.
Every week and month against last year, with wages as a % of takings. Tap a week for its days.
Put in the fee and see if the band or match paid for itself, plus the wet and dry split.
Paste years of takings from your spreadsheet in one go.
Bills and takings, what's payable and the VAT.
Add a deal so spot checks value those pours at the deal price.
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Add the team, tap to clock in, wages live against the take.
Bar and kitchen shifts, quick fill, copy last week.
Temperatures and opening and closing checklists on the staff phones.
Add a fridge, change a safe range, take one off. It asks before removing anything.
Go back to any day. Anything added later is marked as filled in later.
Give each person their own code to link their phone.
Staff clock in, log temperatures, tick the checks and log refusals. No wages, no takings.
Every temperature, tick and refusal, who did it and when. Look back or download it.
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