Run the numbers
What the bar keeps on a single position
Pick the cocktail's ingredients from our catalog — bottle price and volume fill in on their own, you only enter the pour per serving. You get the cost per serving, the yield from a minimum purchase and the food cost. It is the same method we use across a full bar menu.
Pick a category and a product — bottle price and volume come straight from the catalog. Not on the list — choose “Custom” and type it in yourself.
Limits the yield: Vodka BLUE JAY VODKA 0.70 L 40%. The yield is set by whichever ingredient runs out first — the rest of the bottle stays available for other positions.
This is one cocktail. Across a full menu, positions share the same bottles — we split that honestly, with no double counting, and return the calculation free of charge.
Send the menu for a calculationWhat it is and who it's for
We supply bars, cafés and restaurants — and give you a cabinet so ordering stops living in chats and spreadsheets. Your till and accounting stay yours: the Cabinet covers supply.
For business
Three places where money is sitting in your existing client base
The Cabinet does more than tidy up orders — it shows the sales rep who to call today.
Win back the ones who went quiet
A venue used to order every three weeks and has been silent for five. The Cabinet spots it and prepares a draft order — all that is left is the call.
Add to the basket
Alongside the required replenishment, the Cabinet suggests a relevant item or a better pack size — something the venue buys anyway but usually forgets.
Catch churn earlier
Purchase frequency and value have been sliding for a second month — visible in the Cabinet before the venue leaves for another supplier.
Commercial pilot
A pilot that can be measured
30–45 days, 1–3 venues. Before launch we put it in writing: who is responsible, what data we take, what we compare against, what counts as success, and the pilot price. Afterwards we measure the result with the same method, with no adjusting.
Responsibility
We configure the workflow and prepare the report. On your side: a manager who runs the orders, and confirmation that the result is real.
Data and access
We start from your file (CSV/XLSX) or manual entry. Before the import we agree exactly what data we take, who can see it, and how you export or delete it.
Success criterion
One number, chosen before the start: repeat GMV, average order value, or minutes spent per order. Not “it feels easier”, but a concrete threshold.
Human control
The Cabinet prepares drafts, but no order goes out without your person confirming it. Automation is switched on only once the workflow has proven itself.
After the pilot
The pilot ends with a report, not an auto-renewal. Anything further runs under a separate agreement — nothing is charged on its own.
Poster · Choice · BrandBar
Your till and accounting stay where they are
The Cabinet does not replace your POS or accounting — it covers supply: the order, its status, the stock. Data leaves as CSV, and specific integrations are discussed once your process is clear.
Straight talk about numbers
What we show
We do not put other people's logos and cases on the site without their permission. So what you see here is a demo on invented data. The real calculation we do for you: send your bar menu and we will cost the portions and yield on your own items.
Become a partnerB2B Cabinet
Stock, orders and delivery in one window
You see what is running out
The team enters stock at the end of a shift — the Cabinet flags every item that fell below its agreed minimum.
The order drafts itself
The Cabinet works out the reorder quantity and builds a draft. You review it and confirm.
History for every item
What was ordered, what arrived, what did not — without digging through chats and invoices.
Status without calling anyone
Every order: confirmed → on the way → delivered. The venue can check it any time.
Your data, on demand
Stock and orders export to CSV in one click and go straight into your own system.
Everyone sees only their own
The owner sees the whole network, a venue manager their venue, a bartender their shift. Venues never see each other's data.
How to start — 4 steps
Partnership terms
Logistics
A manager confirms dispatch timing, carrier, and delivery area for each request.
Assortment
Available items, pack sizes, and stock are recorded in the current price list or commercial offer.
Product
In-house syrups: the taste does not drift between batches, because every brew is checked against the same spec.
Commercial terms
Price, minimum order, payment, and documents are agreed before an order is confirmed.
Private label
Your brand on our production lines
Our automated lines in Sumy have been running since 2001. A chain, a distributor or a venue can release a drink under its own label — from recipe to finished packaging, without sourcing a separate plant or building production of its own.
Brief and recipe
Category, flavour profile, strength and packaging. If you have a reference product, we start from it.
Samples and tasting
We produce trial samples and adjust the recipe until the taste works for you. No run starts before this step.
Label and paperwork
Label design, mandatory markings and accompanying documents are prepared together, so the product is sellable from day one.
Production run
Bottled on the same lines as BrandBar's own brands. Volume and timing are fixed in the contract before launch.
Minimum run, lead time and development cost depend on the category, the packaging and how complex the recipe is — so we agree them for your specific product rather than quoting one number for everyone.
Discuss a private labelQuestions about wholesale supply
Where can I buy syrups for a bar wholesale in Ukraine?
Leave a request on this page. A manager will send the current price list and confirm the range, service area, response time, and commercial terms for your venue.
What is the minimum first order?
The minimum value, case multiples, and price depend on the current price list and delivery type. A manager confirms them in writing before the first order is placed.
Which syrups should a café stock?
The fastest movers are caramel, vanilla, hazelnut, salted caramel and Irish cream — together they cover most of a coffee menu. Take litre bottles with a pump: that's around 60 servings per bottle at a 15–17 ml pour and the lowest cost per drink.
How long does delivery to a venue take?
A manager confirms dispatch timing and estimated delivery after checking stock, address, and carrier. A Cabinet status is an internal request status, not a guarantee of carrier timing.
Can we work without prepayment or a contract?
Prepayment, any deferred payment, credit limit, contract, and document flow require a separate commercial agreement. A website request does not itself confirm credit terms or supply without a contract.
Do you provide documents for the venue's accounting?
The parties agree the source-document list and legal details before ordering. The Cabinet supports CSV export; compatibility with a specific accounting system must be checked separately.
How much does the venue cabinet cost?
The demo is available for evaluation. Pilot pricing is fixed before launch; continued use, support, integrations, and automation are covered by a separate commercial offer and contract.
Do you supply festivals, catering and pop-up bars?
Yes. Each event gets its own access in the Cabinet: its own stock, its own orders and separate reporting that never mixes with the main venue. Dispatch is scheduled around the event date — leave a request and a manager will size the order to the expected number of guests.
Need a price list for your venue?
Leave your venue name and phone number — a manager will send the wholesale price list and work out the cost per serving for your menu.
Become a partner
Become a BrandBar partner
Leave your details. In a short call, we will map your current request flow, choose up to three venues to start, and agree on the expected result.