Finish bar inventory by talking, not typing.

Count the way you'd say it out loud.

Talk like you're calling it out to the barback. Parbrix keeps the last number you meant and drops the rest. Need a quick fix? Tap a tenth.

• Works offline. Counts wait on the phone and sync when you're back upstairs.
• Handles “uh, four point five, no, four point six.”
• Tenths buttons and Undo for when the bar is too loud to talk.

Every count shows up next to last week's. Parbrix flags the lines worth a second look: big jumps with no delivery, numbers that don't sound right, bottles nobody counted.

The order is written before you sit down.

Set a par for each bottle once. After every count, Parbrix shows what's under par, what's getting close, and how many to order. Each vendor gets its own list, ready to send to your rep.

Know what every drink costs to pour.

Build your specs once. Parbrix costs each cocktail from your real bottle prices, including the syrups and infusions you batch in-house. Set a target pour cost and it suggests a menu price.

1. 1Print last week's count sheet.
2. 2Count shelf by shelf with a pen in your teeth.
3. 3Squint at your own handwriting at home.
4. 4Type every line into the spreadsheet.
5. 5Fix the formula somebody broke.
6. 6Guess the order Monday morning.

1. Pick up a bottle. Say the count.
2. It saves on the phone, signal or not.
3. Check the flagged lines on the dashboard.
4. Approve. The order is already split by vendor.
5. Go home.

[Placeholder] I've worked hotel bars, a golf club and high-volume rooms where the well never stopped. Every one of them counted bottles the same way: a clipboard, a cold walk-in and a spreadsheet nobody trusted.

[Placeholder] I built Parbrix so the count happens at the speed you can talk, and the order is ready when you're done. Replace this with your own note.