Specs, prep and the count on your phone
Jery shows what needs batching before service and keeps the latest house specs on your phone during the rush. At close, count stock by tap, scan or voice instead of leaving a clipboard for someone to type up tomorrow.
Specs and batches on your phoneAllergen details in every specKnow what to prep tonight
Where a shift goes wrong
The spec is whichever card is nearest, and it might be last season's.
The published house spec, on your phone
One published version for the whole team. When the spec changes, every phone shows the new one.
Recipes & costingNobody knows how much falernum is already in the fridge.
Tonight's prep list, minus what's in the fridge
Each batch drops off the list as it's recorded.
Forecast & prepThe count is a clipboard at 2 a.m., typed up by whoever opens tomorrow.
Count on your phone, out loud if you like
Scan a barcode or call out the quantity. When you're done, confirm the count with a tap and Jery marks what's low or out for the next order.
Stock & countsYour shift, in Jery
- Before service
Prep the batches you need tonight
Once your manager confirms tonight's forecast, Jery shows which batches to make, with a printable work order for each.
Down to 200 ml of brine? Enter what you have and Jery adjusts the recipe. Record the finished batch and Jery updates the stock you used. Enter the °Bx reading to check it against a batch that came out right.
Forecast & prep - During service
Check the house spec mid-service
Search the drink and read the current house spec, with the photo of the finished glass. See allergens from every ingredient, including house batches like orgeat.
Ask why a drink is shaken short or stirred long. Jery answers from a curated bartending library and shows its sources.
Ask Jery - At close
Count the bar from your phone
Count shelf by shelf on your phone, including part bottles and house batches. Scan barcodes or call out quantities as you go: "four Aperol, two point four Campari." If a name could mean more than one bottle, Jery asks you to clarify. When you're finished, confirm the count with a tap and Jery marks what's low or out.
Dropped a bottle mid-service? Log it with a reason and the stock drops right away.
Stock & counts
Questions bartenders ask
More in the FAQ.
My bar isn't on Jery. Can I sign up myself?
Not on your own. Bars join by invitation during early access, so your manager or owner needs to be involved. Send them this page or apply together. Early access is free for the bar, with every feature included and no card required.
I got an invite. How do I get in?
Sign in with a one-time code Jery emails you, or with Google. There's no password. Sign up from the invite and you land straight in your bar. An invite stays open for 31 days; if yours has lapsed, ask for a new one.
Will Jery change my spec?
No, not without approval. Jery can draft changes, but nothing is saved until someone approves them. Every spec has a history showing what changed, when and who made the change. Changes made by Jery are labeled.
Will it pin what's unaccounted for on whoever was working?
No. What's unaccounted for is worked out per item, between two counts. Jery never splits it by shift or by person.
A guest asks if a drink has nuts. Can I trust it?
It reads the spec. Allergens come from the ingredients, through every house batch in the drink. Missing data shows as a blank, never "none", and allergens Jery suggested stay marked unverified until a person confirms them. It can't know what went into the shaker tonight, so the house rule on allergies still stands.
How do new starters learn the house specs?
From the same specs everyone pours from. A new starter has every published spec on their phone from the day they sign in, and Jery can quiz them on your own house specs. You can also print a spec book from the menu, one page per drink, without costs or prices.