POS integration · Beta
Live in closed beta · public launch from Q1 2027Your POS knows what was sold. Your stocktake knows what was used. BarBrain brings the two together: sales are converted into ingredients via your recipes and compared with actual consumption. The POS integration is already live with a closed beta group; the public launch follows from Q1 2027.
How the target-vs-actual comparison works
With the POS integration, BarBrain connects your sales with recipes and inventory. The result isn't a guess but a figure: how much stock is missing per item and what it's worth.
Sample values
Sample values
Sample values
Sample values · 6 btl. × 0.7 l = 4.20 l
Sample values
Example: according to the POS, 42 Gin & Tonics were sold in September. At 4 cl of gin per recipe, that gives a target consumption of 42 × 4 cl = 168 cl = 1.68 l. The stocktake shows actual consumption of 2.24 l. The variance of 0.56 l equals 14 Gin & Tonics – at a selling price of €9.50, around €133 in revenue. Whether unrecorded drinks, over-pouring or breakage are behind it is something you clarify with your team.
A variance is a pointer, not a verdict. In practice, these are the most common reasons when target and actual diverge – which one applies is something you clarify in your venue.
If 5 cl is poured instead of 4 cl, 42 Gin & Tonics already leave you 0.42 l short. Divide the variance by the number of drinks and you see how much too much per glass that would be.
Served but not rung up on the POS: such drinks only show up in actual consumption. If you ring up staff drinks and comps separately on the POS, they're included in target consumption and don't appear as a variance.
A broken bottle is a clear one-off. If you know about it, you can attribute that part of the variance – and the remaining variance becomes more meaningful.
If a Vodka Tonic is rung up as a Gin & Tonic, target consumption rises for gin and falls for vodka. Opposite variances on similar items are a typical sign of this.
If the recipe says 4 cl but the team deliberately mixes with 5 cl, the problem lies in the recipe, not the pouring. Adjust the recipe and target and actual match again – and so does the cost of goods.
If a delivery is missing from the system or an area wasn't counted, a variance appears only on paper. The delivery note scanner and digital inventory close this gap.
Stock management at a glance
A stock management system for hospitality needs four figures: what comes in, what's there, what a product uses and what was sold. Only together do they show which items have a gap between target and actual.
↺ Every new goods receipt and every stocktake closes the cycle – keeping stock, purchase prices and variances up to date.
Free walkthrough and needs analysis for your venue.
You set everything up together with our team during onboarding.
First stocktake, first costing – and full cost transparency.
Still have questions? In the demo we answer them using your own product range.
Target consumption comes from POS sales and recipes. Actual consumption comes from the stocktake: opening stock plus goods receipt minus closing stock. The difference is the variance per item – typical causes are pour loss, breakage or unrecorded sales.
POS data via the POS integration (currently live with a closed beta group, public launch from Q1 2027), stored recipes and regular stocktakes. The more completely goods receipt is recorded, the more accurate the result.
The POS integration is currently live with a closed beta group; the public launch is planned from Q1 2027. We'll clarify in the demo which POS can be connected at your venue.
The basis is the target-vs-actual comparison: actual consumption (opening stock + goods receipt − closing stock) minus target consumption (sales × recipe). Divide the variance by the number of drinks sold and you see how much too much would have been poured per glass – provided there's no other cause.
From your recipes. They're the bridge between POS and stock: every POS product is broken down into ingredients via its recipe. The ingredients come from recipe management, and their prices update automatically from purchasing.
No. BarBrain shows you the quantity and value of the variance per item. Where it comes from – such as unrecorded drinks, over-pouring, breakage or a wrong entry on the POS – is something your team clarifies in the venue.
Yes, you can try BarBrain free for 30 days with no obligation.
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