Stock control, tabs and shift reconciliation for bars, lounges and nightclubs
Request a demonstrationA busy Douala lounge can lose fifteen percent of its stock without a single bottle leaving through the front door. Over-pouring, unrecorded staff drinks, a free round for a friend and straightforward theft all look identical at the end of the night: stock down, cash short.
Opes Pour makes the gap visible. It compares what was poured against what was sold, shift by shift and bartender by bartender, so variance becomes a number you manage rather than a suspicion you carry.
Spirits tracked by the measure, beer by the crate and bottle. A sale deducts the exact pour, so stock reflects the night as it happened.
Expected stock against counted stock, per shift and per bartender. A pattern shows up in days rather than at the end of the quarter.
Open tabs by table or by host, split bills, and VIP bottle service with the bottle assigned to the table it went to.
Each shift opens with a float and closes with a count. Cash, MoMo and card are reconciled before the bartender goes home.
Only a supervisor can void a line or comp a round, and every one is logged with a reason, a time and a name.
What actually sells, at what hour, at what margin. Dead stock behind the bar stops being ordered out of habit.
Bars, lounges, nightclubs, beer parlours, hotel bars and restaurant bar operations in Douala, Yaoundé and across Cameroon.
The bartender signs on, the float is counted in, and opening stock is recorded for the bar station they are working.
Drinks are taken on a tab by table or paid immediately. Each sale deducts the measure poured from station stock in real time.
Voids, comps and discounts need supervisor authorisation. Bottle service is assigned to a table so the bottle can be accounted for.
Closing stock is counted, cash and MoMo are reconciled against sales, and variance is calculated on the spot.
Variance by bartender and by product, revenue by hour, and margin per line, so shrinkage is addressed while it is still fresh.
Yes. The till runs offline and syncs when the connection returns. A bar with an unreliable line keeps serving and keeps counting.
It shows variance per bartender per shift. One bad count is noise; a consistent pattern across shifts is a finding, and the report makes that distinction clear.
Yes. Tabs can be held against a table, a host or a named account, with a credit limit and a settlement date for accounts you allow to run.
Yes. Time-based pricing, happy hour rates and promotional bundles apply automatically at the till, so staff cannot apply them outside the window.
We will set it against your own workflow rather than a generic demonstration. Tell us how you operate and we will tailor it.
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