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Run: Bar Pour Cost Test

Bar Pour Cost Test template for measuring four standard pours, comparing each ounce result to POS records, and documenting variance or corrective action.

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Inspection Setup

Bar, date, and inspector identified

Record the location, inspection date/time, and inspector name or ID.

Spirit or product under test selected

Identify the liquor, bottle, or pour program being tested.

POS sales record or pour spec available for comparison critical (required)

Confirm the POS record, recipe, or programmed pour quantity is available before testing.

Yes No N/A

Measuring vessel and ounce markings verified critical (required)

Confirm the measuring vessel is readable and marked in ounces for accurate comparison.

Yes No N/A

Four Standard Pour Measurements

Pour 1 measured ounces

Record the first standard pour in ounces.

Note (optional)

Pour 2 measured ounces

Record the second standard pour in ounces.

Note (optional)

Pour 3 measured ounces

Record the third standard pour in ounces.

Note (optional)

Pour 4 measured ounces

Record the fourth standard pour in ounces.

Note (optional)

POS Comparison and Variance

Expected POS pour amount recorded

Enter the expected pour amount from POS or recipe spec in ounces.

Note (optional)

Pour 1 variance from POS

Difference between measured Pour 1 and the POS expected amount.

Note (optional)

Pour 2 variance from POS

Difference between measured Pour 2 and the POS expected amount.

Note (optional)

Pour 3 variance from POS

Difference between measured Pour 3 and the POS expected amount.

Note (optional)

Pour 4 variance from POS

Difference between measured Pour 4 and the POS expected amount.

Note (optional)

Controls and Corrective Actions

All four pours within acceptable tolerance critical (required)

Confirm each measured pour is within the approved tolerance of the POS pour amount.

Yes No N/A

Variance or non-conformance documented

Record whether any deficiency, non-conformance, or repeat variance was observed.

Yes No N/A

Corrective action assigned

Describe retraining, equipment adjustment, POS update, or supervisory follow-up required.

Inspector notes

Add any additional observations, including bottle condition, pour spout issues, or process concerns.

Get your results

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