Traditional Bar vs. Self-Pour Model

Cut Down Costs with Self-Pour

Are you spending too much time and money making cocktails in your establishment? With a traditional bar, bartenders have to make each individual cocktail, which costs the operator a significant amount of money. With self-pour, you can increase the number of drinks you’re serving in a fraction of the time. 

Download the case study below to learn how self-pour helped an operator reduce his costs, increase operational efficiency, and provide a unique experience all in one!

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Curious to learn more about the benefits of self-pour technology and how the PourMyBeer system helps other operators thrive? Access our other case studies below! 

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