Glassware & Tools PAR System Toolkit
A practical digital PAR system to manage glassware and bar tools, calculate reorder quantities, track stock gaps and create clean purchasing summaries for your venue.
Set PAR levels for glassware and tools using service turnover, station needs, safety stock, breakage and loss assumptions.
Calculate suggested orders, final order packs, reorder points, replacement budgets and estimated purchasing costs.
Includes Excel workbook, Google Sheets import file, PDF guide, dashboard, integrity checks, example data and A4 print 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 Glassware & Tools PAR System Toolkit is a practical digital workbook designed to help bars, restaurants, hotels and beverage teams manage glassware and bar tools with clearer PAR levels and reorder logic.
It connects item names, categories, vendors, pack sizes, pack costs, on-hand stock, on-order quantities, service turnover, station needs, safety stock, annual breakage, annual loss and reorder points in one structured file.You receive a complete glassware and tools PAR system with an Excel workbook, a Google Sheets import version, a PDF user guide and Google Sheets import instructions.
The workbook includes dedicated sections for Start Here, Glassware Tools PAR, Example Glassware Sample, Order Sheet, Print Order Summary, Dashboard, Integrity Checks, Library, Settings, Instructions and Reset Demo Data.
It allows you to manage one line per item, calculate unit cost, on-hand value, base quantity needed, safety stock, PAR level, annual replacement quantity, replacement budget, reorder point, suggested order, suggested order packs, final order packs and final purchasing cost.Glassware and bar tools are often managed reactively. Teams notice shortages when service is already affected, orders are based on memory, and replacement needs are not always linked to breakage, loss, station setup or real usage.
This toolkit gives you a clearer way to control non-consumable bar stock, plan replacements, reduce last-minute emergency orders and make purchasing decisions from a repeatable PAR system instead of scattered notes.You can use this toolkit to manage glassware stock, bar tools, station equipment, replacement planning, supplier orders, purchasing summaries and venue setup checks.
It is useful for highballs, rocks glasses, coupes, Nick & Nora glasses, wine glasses, jiggers, shakers, strainers, bar spoons, muddlers, pourers, garnish tools, prep tools and other service equipment used behind the bar.Start in Settings by confirming service days per week, default glassware turns per day, safety stock %, number of stations, lead time, review period, currency, categories, planning methods and vendor lists.
Then enter each item in the Glassware Tools PAR sheet using item name, category, location, vendor, planning method, unit, pack units, pack cost, on-hand quantity, on-order quantity and either service-turnover data or station-based quantity needs.
The workbook calculates PAR level, reorder point, suggested order units, suggested order packs, final order packs, final cost, status and replacement budget. Use the Order Sheet, Dashboard, Integrity Checks and Print Order Summary to review, fix issues and export a clean purchasing view.Best for bar owners, beverage managers, head bartenders, hotel bars, restaurant bars, cocktail bars, event bars, consultants and hospitality teams that need a cleaner way to manage glassware and bar tools.
It is especially useful for venues with frequent breakage, multiple stations, high-volume service, inconsistent purchasing routines, new opening setups, supplier orders or teams that need a simple PAR system without complex inventory software.
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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 glassware, tools and purchasing workflow.
Practical Tools
Use PAR calculations, service-turnover planning, station-based planning, safety stock, breakage and loss assumptions, reorder points, order sheets and print summaries.
Real Examples
Includes sample glassware and bar tool items, vendor examples, pack sizes, costs, service-turnover rows and station-based rows to help you set up faster.
Operational Checks
Integrity checks and dashboard signals help you find missing categories, vendors, pack units, pack costs, weekly orders and station quantities before ordering.
WHAT BAR PROS ARE SAYING
This toolkit gave us a much clearer way to manage glassware and bar tools. The PAR logic, order sheet and print summary made purchasing easier to organize and review.
James P.
Beverage 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.