Everything a bar actually needs. Nothing it doesn't.

Counting is the job everyone hates, so Stockedin does it with you. Summon the assistant, scan a bottle, and say the number out loud — “four,” “half,” “a third.” It hears you, logs it, and moves to the next one.

No clipboard. No typing with wet hands. No closer stuck behind the bar until midnight. A full count that used to eat an evening is a walk around the room in about thirty minutes.

It's off until you call it, works alongside the barcode scanner rather than replacing it, and everything autosaves as you go — so a dropped WiFi signal in the walk-in never costs you the count.

Most bars know what they had at the last count and guess at everything since. Stockedin keeps a running ledger instead: every receive, pour, kill, and breakage moves the number the moment it happens.

Open your phone in the middle of a shift and what you see is what's on the shelf. That's the difference between ordering from memory and ordering from fact.

Photograph a vendor invoice and Stockedin reads it — products, quantities, and per-bottle costs — then updates your catalog. No typing line items, no spreadsheet.

Costs flow straight through to pour cost and inventory value, so the day a distributor raises a price you see it instead of finding out at tax time. Scanned invoices are matched against what you actually received, so a short-ship or a quiet price hike surfaces as a flagged discrepancy.

Scan a bottle, say or tap the count, move on. Counts run room by room — back storage, the well, the cooler — and partial bottles are counted with a fill gauge instead of guessed at.

It works on the iPad behind the bar with a Bluetooth scanner, or on a phone camera. A count that used to take a closer an hour on a clipboard is a walk around the bar.

Map each POS menu item to the bottle it pours — 1:1 for beer and cans, a recipe for anything mixed — and every sale runs its real cost. You get cost, margin, and pour-cost percent per drink, not a category average.

Because it's tied to real sales, you also get theoretical-vs-actual variance: what should have poured versus what actually left the shelf. That gap is where over-pouring and shrink show up.

Set a par level per bottle and Stockedin flags it the moment stock drops to or below it — before you 86 a well spirit on a Friday. Alerts only fire for active products with a par you set, so the list stays short enough to act on.

The reorder page groups what's low by vendor and builds the order text for you. Copy it, or open it straight into your own Messages app to send to your rep.

Expensive bottles aren't just inventory, they're an appreciating asset. Flag the ones worth tracking and Stockedin follows their auction-market value alongside what you paid.

Useful for insurance, for knowing when a bottle is worth more on a shelf than in a glass, and for a real number on what's actually behind your bar.

As-of inventory valuation, cost of goods sold, and costed waste — exported in a form an accountant can work from directly, without you rebuilding it in a spreadsheet the week it's due.

Count history is kept per count, so you can show the work: what was on hand, on which date, at what cost.