Free Tools

The FREE TOOLS provided here have all been taken from Successful Beverage Management Forms, a CD booklet often used in conjunction with the Successful Beverage Management book, which provides a complete plan for improving profits and reducing bar costs.

Printable Forms

  • Bar Par Level Form - Form 1
    PDF Version
    Type of Form - Operational
    This form is used to establish the full bottle quantities of liquor inventory by listing how much of each product should be stocked behind the bar at any one time. The Bar column is used to identify the number of open bottles behind the bar, while the Par column is used to establish the number of sealed bottles to be kept in reserve. This form should be kept behind the bar at all times and checked daily for correct amounts of product.


  • Depletion Allowance Form: Complimentary Drinks - Form 3
    PDF Version
    Type of Form - Operational
    This form is used to record cost information for liquor, beer, wine or other trackable inventory given away in complimentary drinks. This form should be kept behind the bar for the bartenders to make note of any complimentary drinks given away without a corresponding sale. Management or back office personnel typically fill in the beverage cost column. This form when used consistently will provide information for several analytical forms.


  • Depletion Allowance Form: Spillage - Form 4
    PDF Version
    Type of Form - Operational
    This form is used to record cost information for liquor, beer, wine or other trackable inventory spilled or otherwise wasted. This form should be kept behind the bar for the bartenders to make note of any drinks spilled or otherwise wasted. Management or back office personnel typically fill in the beverage cost column. This form when used consistently will provide information for several analytical forms.


  • Depletion Allowance Form: Transfers - Form 5
    PDF Version
    Type of Form - Operational
    This form is used to record cost information for liquor, beer, wine or other trackable inventory transferred to other outlets in the operation. This form should be kept behind the bar for bartenders to make note of any specified amount of a product transferred to another bar, the kitchen or bakery. Management or back office personnel typically fill in the beverage cost column. This form when used consistently will provide information for several analytical forms.