For bars
Every heavy pour
is money that never hits the register.
Cocktail recipes that deduct the exact ounce, real-time open bottle tracking, and bartender commission that settles itself.
No card · Set up today · Same price as a restaurant
Your bar, tracked to the last ounce.
Know exactly how much is left in every bottle without counting by hand, and when one's about to run out.
Bottle Control · Night Shift
LiveSpiced Rum62%
Nordic Vodka41%
Scotch Whisky78%
London Dry Gin23%
Last sale: Mojito ×2 · 3 min ago
The bar isn't the problem. It's not knowing what each bottle should yield.
✕Free-pouring “by eye” is the biggest leak behind the bar — and the hardest one to spot
Every drink deducts the exact ounce from the bottle, based on its recipe
✕A drink with three ingredients has no recipe on file — nobody knows what margin it leaves
Real cost per drink, calculated automatically from every ingredient
✕Table tabs get mixed up with bar tabs, and the close-out never adds up
Bar and tables on the same screen, with no double entry
✕High bartender turnover means losing control of the bar every few months
The recipe runs the bar, not whoever happens to be behind it
How DypOS solves it
Cocktail recipes
Every drink deducts the exact ounce from the bottle the moment it's sold.
Open bottle tracking
Know how much is left in every bottle in real time, without counting by hand.
Bar and tables together
Take orders from the bar or the table on the same screen, with no duplicates.
Bartender commission
Settles itself, logged automatically as a payable to that person.
Shift close-out, no surprises
The gap between expected and actual inventory shows up instantly.
With and Without DypOS
“The rum yields whatever it yields.”
Every bottle has an expected yield and an actual one — and they get compared.
Swapping bartenders means losing control of the bar.
The recipe runs the show, not anyone's memory.
Closing out the register takes an hour.
It balances in minutes, with the variance already calculated.
Questions from behind the bar
Can I write off a broken or spilled bottle without it affecting drink cost?
Yes — it's a separate inventory adjustment, so it never gets mixed in with normal recipe waste.
Does it work if my cocktail menu changes often?
Yes, recipes take minutes to edit and the cost recalculates on its own.
Does it track draft beer by the keg?
Yes, by volume — not just by unit.
Can I settle each bartender's commission separately?
Yes, it's logged as a payable to that person, with no separate spreadsheet needed.
Every bottle counts. So should your system.
POS, cocktail recipes, inventory, and finances — all in one system. Try it free for 14 days, no card required.