Best Practice for Tracking Liquor Inventory with Modifier-Based Pour Sizes in Toast?

[brewlounge115]

Hi everyone,

I’m looking for advice on building out my liquor menu in Toast in a way that allows for accurate inventory tracking — specifically when offering different pour sizes of the same liquor.

Currently, I list two separate menu items for each liquor brand:

Whiskey Brand – Short Pour (1 inventory unit)

Whiskey Brand – Long Pour (1.6 inventory units)

While this works visually on the menu, it causes issues on the backend because both menu items reference the same liquor bottle in inventory, leading to duplicated tracking entries and confusion.
What I’d like to do:

1. Create a single menu item (e.g., “Whiskey Brand Pour”) and use a modifier for the Long Pour, which:
2. Increases the price by 60%
3. Increases the inventory usage by 60% (i.e., 1.6 units instead of 1.0)

However, I understand that Toast modifiers only allow flat dollar increases, not percentage-based changes — both in price and inventory deduction. I’m wondering if there's a creative workaround or best practice others are using for this.
Specific Questions:

1. Is it better to use modifiers for pour size or use the “Size” option in the menu item setup? How does that affect inventory and pricing tracking?
2. Can I set different inventory deductions based on size or modifier? Or will I still be stuck with manually calculating and setting each as a separate inventory item?
3. Is there a way to export all menu items, including prices and modifiers, to create a backup or prep for a bulk update?

I’d appreciate any insights from those of you who’ve handled similar setups in your bar or restaurant.

Thanks!