Inventory in a cue club is two businesses: a small bar/cafe and a sports-equipment closet. Treat them separately or you will order 200 straws and zero cue tips.
F&B stock
Track high-velocity SKUs weekly: drinks, oil, potatoes, buns. Recipe-level costing can wait. What cannot wait is a POS that deducts what you sell so “free drinks” show up as variance.
Playing equipment
- House cues numbered and checked for warps.
- Chalk, tips, and rest heads as consumables with a par level.
- Cloth and lighting on a replacement calendar, not a panic.
A 20-minute Sunday count
Count drinks and the top 10 food items. Compare to sales. Big gaps are process problems (comps, spillage, or tickets never entered). CuePos inventory and selling items help clubs see stock movement next to sales instead of in a separate spreadsheet.