Manual UID entry · optional NFC scan (Android Chrome only)

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No station active

Enter the NFC UID to continue

Enter the NFC UID below (read it from the desktop USB reader). Manual entry is the primary workflow.

📡

NFC scanning is optional and available only on supported Android browsers. Manual UID entry is the primary workflow.

Bottle Activity

Active

Available

Needs verification

Recent events

Open my station

Step 1 of 2 — open your station. Next you’ll stock its bottles.

Stock the bottles

Step 2 of 2 — bring each bottle onto the station and tag & weigh it; decant the preps into their service containers. Tap 📋 How to tag a bottle for the band + NFC steps.

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Wine Section

Bottle Opening

Scan wine bottle NFC · creates Bottle Opened

Closing Verification

Tap NFC → place on scale → enter weight (g)

Daily Tasks

Auto-generated from bottle & station events

Team Tasks

The day's tasks for your team — add, order, and clear them.

Shift Close

Premium & wine-by-glass: ACTIVE → NEEDS_VERIFICATION

My Shift

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Wine Service

Open by-the-glass bottles — tap 🍷 for the sommelier card, or close with the level left.

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Now

What needs attention right now — tap to act.

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Temp Check

Log fridge / freezer temperatures. A reading outside the safe range raises an excursion for the manager.

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Open Container

When you open a perishable item, log it here — its use-by switches to the after-open (TCS) window, starting now.

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Prep

Your prep runs — tap ⚖ Weigh to weigh & record each input on the scale (hands-free with the BLE scale), or 📋 How-to for the step-by-step technique + machine guide.

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Decant

Send a tracked prep lot to a station — it's containerized and the movement is recorded.

House guide — your bar's exact steps may vary.

How-to
📋 How to tag a bottle
Guided Weigh
Layout photo
Pinch / scroll to zoom · drag to pan · double-tap to reset · rotate for landscape detail

Cocktails

The classic canon — recipe, pour cost, and whether you can make it with tonight’s stock.

Cocktail
⚙ Map your products

Link each recipe ingredient to the product you actually pour — used first for pour cost and availability.