Bar PAR Level & Inventory Toolkit
A practical digital inventory and ordering toolkit to set PAR levels, track on-hand stock, calculate reorder quantities and create supplier-friendly order summaries.
Set PAR levels using on-hand stock, on-order quantities, weekly usage, lead time and safety stock.
Generate suggested order quantities, pack rounding, final order packs and estimated order costs.
Includes Excel workbook, Google Sheets import file, PDF guide, receiving log, dashboard, QA checks and A4 print order summary.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Excel, Sheets and PDF files
Delivery
Instant access after purchase
Price
$9.90 One-time purchase
Support
Email support included
Works On
Desktop, tablet and mobile
The Bar PAR Level & Inventory Toolkit is a practical digital workbook designed to help bars, restaurants, hotels and beverage teams manage stock levels, calculate reorder quantities and create a repeatable purchasing workflow.
It connects item names, categories, vendors, pack sizes, costs, on-hand stock, average weekly usage, lead time and safety stock, so you can move from guesswork to clearer ordering decisions.You receive a complete digital inventory and PAR-level toolkit with an Excel workbook, a Google Sheets import version, a PDF user guide and Google Sheets import instructions.
The workbook includes dedicated sections for Instructions, Start Here, Settings, Inventory PAR, Receiving Log, Order Sheet, Dashboard, Print Order Summary, QA Checks and License & Support.
It allows you to set PAR levels, track on-hand and on-order quantities, calculate reorder points, generate suggested order quantities, round orders by pack logic, confirm final order packs and produce a clean A4 order summary.Many bars lose money and time because ordering is based on memory, habit or last-minute stock checks instead of a clear system. This can create stockouts, over-ordering, slow purchasing, inconsistent handovers and unclear supplier orders.
This toolkit gives you a structured way to review what you have, what you need, what is already on order and what should be purchased next, using practical PAR logic instead of guesswork.You can use this toolkit to prepare weekly or daily bar orders, set realistic PAR levels, track deliveries, review stock needs, organize supplier purchasing and create a cleaner order sheet for your team or venue.
It is useful for spirits, wine, beer, soft drinks, juices, syrups, bitters, garnish, dry goods, prep items and other stock categories used in a real bar operation.Start in the Settings sheet by choosing your currency, unit system, order rounding logic and default review period. Then build your Inventory PAR sheet by entering item names, categories, locations, vendors, units, pack sizes, pack costs, on-hand stock, on-order quantities, average weekly usage, lead time and safety stock.
The workbook calculates reorder points, PAR levels, suggested order quantities, suggested order packs and estimated costs. You can then review the Order Sheet, confirm final order packs, add supplier notes and check the Dashboard and QA Checks before purchasing.
The Print Order Summary creates a clean A4 order view that can be printed, exported or shared with managers, owners, purchasing teams or suppliers.Best for bar owners, beverage managers, head bartenders, restaurant managers, hotel teams, cafés, event bars, consultants and small hospitality operations that need a clear ordering system without complex inventory software.
It is especially useful for venues that want to reduce stockouts, avoid over-ordering, standardize weekly purchasing, improve handovers and make supplier orders easier to prepare.
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BUILT FROM REAL BAR OPERATIONS
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
Ready-To-Use Files
Includes an Excel workbook, Google Sheets import file, PDF user guide and import notes, ready to adapt to your bar inventory and ordering workflow.
Practical Tools
Use PAR calculations, reorder point logic, suggested order quantities, pack rounding, receiving logs, vendor order views and an A4 print summary.
Real Examples
Includes sample inventory items across spirits, juices, soft drinks, wine, beer, syrups, bitters, garnish and food, so you can understand the workflow before entering your own data.
Operational Checks
Dashboard signals and QA checks help you review missing numbers, order status, suggested costs, items to order and common input issues before purchasing.
WHAT BAR PROS ARE SAYING
This toolkit finally gave our team a clear ordering routine. We can see what needs to be purchased, check pack quantities and prepare supplier orders without rebuilding a spreadsheet every week.
Olivia H.
Operational Manager
This toolkit gave us a clearer and more professional way to organize our bar work. It is practical, easy to follow, and useful from the first time you open it.
Sophie C.
Beverage Operations Manager
A very well-structured resource for anyone who wants better systems behind the bar. It saves time, reduces confusion, and makes daily operations easier to manage.
Daniel B.
Hospitality Consultant
What I liked most is that it feels built for real hospitality work. Clear files, practical guidance, and a structure that can actually be used in a working venue.
Elena M.
Head Bartender
FAQ
Yes. The toolkit is designed to be practical and easy to follow, even if you are not an advanced spreadsheet user. It is most useful when you have a real bar, menu, project or operation to organize.
Yes. I also offer a done-for-you service where I can fill in the toolkit with your venue data, recipes, prices, suppliers, stock levels or operational details. This is a separate custom service and can be requested after purchase or before buying. Contact me to have more info about this service.
No, but basic hospitality or beverage knowledge helps. The toolkit gives you structure, prompts and examples so you do not have to build the system from zero.
After purchase, you receive access to the digital files or download page. Delivery details are provided after checkout and by email.
This is a digital toolkit, not a live class. It is a practical set of files, templates, calculators, guides or checklists that you can use at your own pace.
Where editable files are included, yes. You can adapt them to your venue, recipes, prices, suppliers, stock levels, team or workflow. PDF files may be intended for reading or printing only.
Many files can be viewed on mobile, but desktop or laptop use is recommended, especially for spreadsheets, dashboards and operational files with multiple tabs.
Yes. The toolkit is designed for practical use in bars, restaurants, hotels, cafés, event operations, beverage programs and consulting projects.
No. The toolkit gives you a strong operational structure, but it does not replace a tailored consulting project, full venue audit, custom menu build or team training program.
Yes. Custom versions, additional currencies, extra sheets, translations, layout changes or venue-specific adjustments can be requested separately, depending on the project.
No. The files are for use inside your own business, team or client project. They cannot be resold, redistributed, republished or presented as your own product.