Services for NYC Bars

Someone builds your order list and places it with your distributors, on a set day, every week. We review your par levels, check what is actually moving, and place orders against your existing accounts.

You approve the list before it goes out, or you do not have to look at it at all. Your call. Nothing gets missed and nothing gets guessed.

Someone checks every delivery against the invoice before it goes on your shelf. We count, weigh, and verify every case and bottle against what you were billed for.

Short pours, substitutions, and pricing errors get flagged and disputed on the spot, not discovered during a count three weeks later.

A complete, physical count of every bottle, can, and keg in the building. Full shelf-to-cellar count, logged and reconciled against your POS and purchase history.

You get real numbers, not estimates dressed up as numbers.

A focused, weekly check on the products that matter most to your bottom line. We identify your highest-volume and highest-risk 20% of SKUs and track them week over week.

Small gaps get caught before they turn into a pattern nobody noticed.

Your house syrups, made to spec, on a schedule. We batch your syrups to your written recipe, label and date everything, and deliver it ready for service.

Your bartenders stop making syrup during a Friday rush.

Cocktail batching, done to spec and logged. We batch your house cocktails to written recipe, log every batch, and deliver ready-to-pour product.

The drink tastes the same on a slow Tuesday as it does on a packed Saturday.

A full check of what is written in your recipe book against what is actually being poured. We pull specs, taste and measure pours across your bar staff, and give you a written report on where the drift is and what is causing it.

Training gap, bad tools, or just habit. We tell you which.