New event
Event basics
Creating a new event replaces the current active event in this workspace. Products, vendors, clients, menu and estimation assumptions are kept; sales, stock counts and the purchase order start from zero.
Events
New Event
Set up the next event. Creating it makes it the active event; everything else is completed in Event Information.
Untitled Event
–
Set doors-open and end time in Event Information
Click to add the event poster
Logistics
Beverage Logistic Deets
Total Opening
$0 Opening stock valueTotal Purchase–
Total Balance Stock–
Sponsored Product–
Consignment0
Event Production
GA Bars
Beverage Menu
Total Beverage Sales
$0.00 GA + VIP + other bar salesSponsored Products
Stock movement
Opening to COGS
Opening0units
+
Consignment0units
−
Closing0units
=
COGS units0units consumed
Clients
Past Inventory
Closing stock carried over from completed events, by client.
No past inventory yet. Use + Inventory to record the closing stock of a completed event.
Stock movements
External bar transfers
| Date | Client | Product | Quantity | To where | To whom | Requested by | Source of request |
|---|
Clients
Client Information
Client and billing details used on the Purchase Order and other documents.
No client selected. Use + Client at the bottom of the side menu to add one.
Client information
Client, billing and admin
Events
Event Information
Core event information used throughout planning, purchasing and operations.
Event information
Event and venue
Venue postal code
Enter a Singapore postal code.
Connect OneMap address lookup
No token saved.Schedule
Event timings
Stock
Previous event stock
Use stock from a previous event?
When set to Yes, the selected event's closing stock appears as a "Previous Event Stock" column on .
Event contacts
Event Production Team
Contacts
No team members yet. Use + Add team member.
Sponsored Products
Sponsor-supplied categories
| Category | Sponsor Product | Type | Quantity |
|---|
No sponsored products yet. Use + Items to add one.
Planning engine
Event estimations
Enter the event assumptions once and derive operational quantities.
Core assumptions
Event demand
Total estimated drinks7,500
attendance × drinks per guestCategory split
100%Consumption ratio
| Category | Ratio % | Estimated servings | Pack/yield | Recommended quantity |
|---|
Required quantities
Estimation snapshot
| Category | Mix | Servings | Required | Unit |
|---|
Liquor split
Required bottles by spirit
100%
| Spirit | Product | Share % | Servings | Calculated bottles | Recommended bottles | |
|---|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | |||
Beer split
Required cartons by product
100%
| Product | Share % | Servings | Calculated cartons | Recommended cartons | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Champagne split
Required bottles by product
100%
| Product | Share % | Servings | Calculated bottles | Recommended bottles | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Soft Drinks split
Required cartons by product
100%
| Product | Share % | Servings | Calculated cartons | Recommended cartons | |
|---|---|---|---|---|---|
| Total | 0 | 0 | 0 | ||
Stock reconciliation
Inventory
Count opening stock, record deliveries and consignment, and close the count after the event.
Editable stock ledger
Opening / consignment / closing
| Category | Item | Unit | Opening | Received | Closing | Consumed |
|---|
Costing
Cost of Goods Sold
Cost the stock consumed at the event. Quantities come from Inventory; unit costs are set here.
Costing ledger
Consumption × unit cost
| Supplier | Item | Category | Unit | Unit cost | COGS qty | COGS amount |
|---|
Items are added and counted in Inventory. COGS qty = opening + received − closing.
Bar allocation
Event bar setup
Bar
Par Level
Allocate available Inventory stock across the bars defined under Number of Bars.
Inventory allocation
Par level by bar
Items, categories and units come from Inventory. Enter the par level per station; Total Bottles is the sum across all bars.
Events
Logistics
Delivery, collection, loading access and vendor access windows for the active event.
Vendors & suppliers
Suppliers for this event
Logistics
Delivery & Collection details
Venue operations
Loading and vehicle access
Vendors / Suppliers
Access windows
| Vendor / Supplier | Time between |
|---|
Bar
PX Crew
Master crew database. Publish this event to crew, let them bid for a role, then approve the roster.
Event roster
Roster
| Crew | Role | Shift start | Shift end | Hours | Rate | Est. salary | Status |
|---|
Shift start and end default to the Staff Timing Logic (doors open − 3 h, event end + 2 h). Override per person for this event only.
Master database
Crew profiles
| Photo | Name | Phone | Role | Skill level | Hourly rate | Postal code | Availability | Certifications | Notes |
|---|
All fields are mandatory at sign-up. Hourly rate is visible only to PX and the crew member. The postal code is geocoded through OneMap when saved (needs the OneMap token from Event Information).
Crew view
Preview as crew member
This is what a crew member sees after signing in with the same Bar OS login: published events, their own rate and estimated salary, and their bid status.
Source Data
Vendors & Suppliers Details
Supplier contacts, commercial terms and delivery information for this event.
Event directory
Approved vendors and suppliers
| Company | Contact person | Telephone | Category | Lead time | Payment terms |
|---|
Procurement
Quotation
Quotation for this event. Content will be added in a later phase.
No quotation yet for this event.
Procurement
Purchase Order
Convert stock gaps into a supplier-ready order.
Purchase Order
| S/N | Product | Volume per Unit | Cost | Quantity | Amount |
|---|
| Subtotal: | $0.00 |
|---|---|
| GST %: | $0.00 |
| Total Amount: | $0.00 |
Source Data
Product List
One card per supplier. Products, categories, suppliers and unit costs come from Cost of Goods Sold; pack sizes, pours and trade-deal quantities are maintained here.
Workspace
Settings
Back up, restore or clear the workspace saved in this browser.
About
This workspace
AppearanceDark or light theme for this browser. The side menu stays dark in both.
VersionPX Bar OS 2.0 prototype
Schema –StorageSaved automatically in this browser (localStorage).
–Active eventChange it under Event Information.
–Sign-inSupabase email + password. Roles: PXSA, PX Staff, PX Crew, Client.
OnWorkspace data
Back up & restore
Export workspaceDownload everything saved in this browser as a JSON file.
Import workspaceRestore a previously exported JSON file. This replaces the current workspace.
Duplicate workspaceCopy everything in this workspace — inventory, par levels, bars, menu, purchase order — into a new event. The current event is kept as a snapshot below so you can switch back.
Saved snapshotsEarlier events kept in this browser when you duplicated the workspace. Restore replaces the current workspace with that snapshot (the current one is snapshotted first).
Clear workspaceRemove all saved data and start from the demo workspace. Cannot be undone.
Source Data
Bar Misc
Ice, consumables, equipment and logistics that go with the bar, with their unit costs.
Miscellaneous ledger
Quantity × unit cost
| Supplier | Item | Category | Unit | Unit cost | Qty | Amount |
|---|
Seeded from the ERIC PRYDZ bar ops invoice (items 11–25). Quantities are per event.
Source Data
Logic
Maintain the standard operational measures used by event menu serving types.
Standard pour / serving
Menu serving logic
| Serving | Standard measure |
|---|---|
| Glass | ml |
| Bottle | Bottle |
| Shot | ml |
| Champagne glass | ml |
| Servings per mixer can | servings |
| Spillage / wastage per bottle | ml |
Cost logic
Menu cost price per serving
| Rule | Formula | Example |
|---|
Bar logic
Manpower ratio
| Role | Ratio |
|---|---|
| Bar Manager | per event |
| Bar Supervisor | 1 perbar allocation(s) |
| Bartenders | Same as Total Number of Stations |
| Bar Back | 1 perbartender(s) |
Results round up to whole people and appear on Bar → Number of Bars.
Crew logic
Staff Timing Logic
| Rule | Default |
|---|---|
| Shift start | Doors open −hours |
| Shift end | Event end +hours |
Default crew shift–
Doors open–
Event end–
A template, not a lock: PX can override start and end per crew member per event on Bar → PX Crew. Estimated salary = hours in effect × hourly rate.
Bar logic
Station staffing limit
RuleNumber of Bartenders = Total Number of Stations
Total stations0
Total bartenders0
One bartender per station