Ask Jery about your bar
Ask why margins slipped in September or what to prep for Tuesday's party of 60. Jery answers using your bar's recipes, stock, invoices and sales, shows where the numbers came from, and prepares any changes for your approval.
Knows which Jery screen you're viewingSuggested values stay marked until confirmedAnswers grounded in your bar's data
Put Jery to work
- Month end
Answers backed by your bar's data
Jery shows which invoices, counts and recipes it used to answer your question. It also knows which Jery screen or filtered list you're viewing, so you can ask something like "Which of these are missing prices?" without explaining what you're looking at.
- A quiet afternoon
Jery drafts the change, line by line
Ask Jery to update a few products or make changes across your recipe book. It shows you exactly what it proposes before anything is saved. Review the changes line by line, accept or skip individual items, or cancel the whole job.
Waiting for youYou asked: "fill in the missing ABVs on my liqueurs and amari"7 products · ABV4 products · ABVProduct Now Proposed Keep Amaro Nonino 750 ml blank 35%Unverified Green Chartreuse 750 ml blank 55%Unverified Pierre Ferrand Dry Curaçao blank 40.6%Unverified Mr Black Coffee Liqueur blank 23%Unverified Cocchi Vermouth di Torino blank 16%Unverified Falernum Pre-batch from spec left alone A pre-batch's ABV comes from its own recipe, so Jery left it alone. Guessed values stay marked until a person confirms them.CancelApprove 5Approve 3 - Day one
Hand Jery the old recipe book
Drop in your recipe book, a spec sheet or an export from another system. Tell Jery what to import, like "Bring in the drinks, not the wine list." It prepares drafts for you to review in the Import queue. If you just want to ask about a file, Jery answers without importing anything.
How setup worksHere's the old spec book. Bring in the drinks, not the wine list. Marlowe_specs_2025.pdf · 14 pagesRead 12 of 14 pagesMatched against your 13 drinksI found 31 drinks and 4 house batches. 6 are already in your bar, so I'll ask you about those one by one. Pages 13 and 14 are a scan I couldn't read cleanly; they're listed in the queue. Falernum is named but its recipe isn't in the book, so it comes in marked "Spec pending".I found 31 drinks and 4 house batches: 25 are ready, and the other 10 wait in the queue for you.Import queue · 35 rows 25 readyOpen the queueImport 25 ready
Design the menu by describing it
Ask for a typewriter look, gold section headings or a watercolor of the house Negroni. Jery makes the changes as you watch, and you can undo them at any time. Nothing gets published until you approve it.
- Invent a drink to a brief"A mezcal-grapefruit sour around $2 cost."
- Build a menu from your stockSix drinks you can pour tonight, priced above your margin floor.
What can you ask Jery?
Costs & margins
- What does the Mai Tai cost to make, and why?
- Which drinks are under 75% margin?
- What price puts the Paper Plane back on 77%?
- How much did the Campari rise cost us last month?
Stock, sales & the plan
- What can't we make tonight?
- Which prices did our spirits supplier raise this year?
- What's been sitting on the shelf since summer?
- What sold best last Saturday?
- Why is this Saturday forecast so high?
Menus
- Add the Gold Rush to the shaken section
- Move the Bijou to the end of the stirred section
- Recreate this menu from the photo I sent
Specs & the floor
- Which autumn drinks have no known nuts, and which need checking?
- What do I weigh out for a 10× Negroni batch?
- Quiz Leo on the stirred drinks
- What's the story behind the Paper Plane?
Clean-up
- Draft the missing allergen information for review
- File every tiki drink into a Tiki folder
- Show me which recipes are ready to publish
Technique answers and exact bar math
Jery answers technique questions from its curated bartending library and names the source. For calculations, it uses dedicated calculators that show the formula behind each result.
- Bar calculations you can checkABV, dilution, scaling, conversions, pricing and sales tax.
- Convert weight to volume using ingredient densityJery says which density it used. If a product has none on file, it says so and names what would fix it.
250 g ÷ 1.42 g/ml = 176 mlDensity of your Clover honey, from the sugar content on its label.
Questions about Ask Jery
Can Jery change my data on its own?
No. Nothing saves until a person approves it. Every change is recorded in History, showing what changed, who approved it and whether Jery prepared the edit.
What if our data has gaps?
Jery shows when information is missing rather than treating a guess as fact. Recipes with missing prices stay incomplete, allergen answers identify gaps in the data, and suggested values remain unverified until someone confirms them.
Does it know what I'm looking at?
Yes. Jery knows which record or filtered list you're viewing and shows that context in the chat. You can detach it whenever you want a more general answer.
What happens to our bar's data?
Your bar's data is never sold, never published and never reaches another customer.
Is there a limit on questions?
Ask Jery is included in both plans. If your bar needs more than its plan allows, we'll talk through the options with you first. There are no automatic overage charges, and counting, specs, costing and invoices always keep working.
Can I use it from the floor?
Yes. Ask Jery has its own tab in the phone app, so you can handle tasks without going back to the office. Ask it to take the Mai Tai off the autumn menu, review the proposed change and approve it from your phone.
Ask your own bar a question
Early access is free for your whole team, with no card. Founding bars keep 30% off list for 12 months on annual billing. Plans from $149 per bar a month, billed annually.