Bars live and die on pour cost. Lowboy tracks liquor, beer and wine costs from your invoices, keeps drink recipes costed, and flags when a pour drifts over target — so the bar stays as profitable as it should be.
You run a bar for the room and the pours, not to reconcile pour cost by hand. Lowboy keeps the cost side honest so your focus stays on the guests and the drinks.
Every cocktail and pour costed from live bottle prices — know your real pour cost, not a guess.
Distributor prices move constantly; Lowboy flags increases and the drinks they hit.
Count bottles fast and get variance — the classic place product walks off.
When a pour creeps over target, see the price that restores margin.
Costed, shareable drink recipes so every bartender pours to spec.
Par levels tuned to real usage so you're not overstocked on slow movers.
The math is the same — bottle cost per pour ÷ drink price — but bars target a lower pour cost, usually 18–24%. Try the cost calculator on a cocktail, and see what a good food cost percentage is by concept. Lowboy keeps it all current from your invoices.
Add the hours back, too — no spreadsheet nights, no manual invoice entry, no rebuilding the prep list when the menu changes.
Less time on the back office, more time on the food, your crew, and the reason you opened.
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