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When you think of a self-pour beverage wall, you probably associate it with bars and restaurants. However, the truth is that more often than not, self-serve technology is becoming a part of unique businesses and establishments such as various entertainment venues, military bases, and now also food halls!
What is one of the hottest new restaurant concepts? Food Halls! They are typically a collection of small, locally sourced vendors that specialize in unique and homemade meals. Customers love them because of the variety, freshness, affordability, and atmosphere. In a world where consumers are looking to take control, having a food hall concept with self-pour beverage technology leaves the whole dining experience in their hands. With self-serve technology, guests will pour their own drinks and pay by the ounce. Customers love the freedom of self-pour, and operators love how it simplifies operations and improves efficiency.
The Golden Mill, a food hall in Golden, CO, faced a challenge trying to staff their 6,000 square foot venue. By adding 56 self-pour taps to their operations, they can now efficiently and quickly serve more guests than a traditional method. Self-pour allows The Golden Mill to average 6,000 guests a weekend and eliminates any staffing issues! Read the case study below to see how they improved operations by adding self-pour and check out this video to take a look at their spot.
Do you want to know how the Golden Mill efficiently serves over 6,000 guests a weekend and eliminates staffing issues? Read the case below to find out! To access the case, fill out the form below.
The beauty of self-serve is that all aspects of operations are in the hand of the consumer. In a food hall, guests explore vendor options then order and pick up the food themselves, so there is no need for a staff member to wait on the table. Food Halls with self-pour technology allow the guests to also be in control of their drinks, further decreasing the need for staff.
Gardy Desrouleaux, a Managing Partner at Craft Food Hall Project, explains their staffing breakdown and how they run efficient operations with only 5 staff members per shift. Craft Food Hall can operate efficiently without hefty labor costs.
To learn more about the best practices when running a food hall, listen to this full fireside chat with Gardy Desrouleaux. Gardy has years of experience in the hospitality industry and has a lot of great tips to share.
Craft Food Hall- Lexington & Waltham, MA
All of our food hall family members are crushing it. They find that costs are significantly lower and profits are substantially higher. All venues have seen amazing success with the great combo. Their guests can’t get enough because of the uniqueness, freedom, and community feel.
Malcolm Yards in Minneapolis, MN, is taking advantage of the benefits self-pour brings. Malcolm Yards is home to a 32 tap self-pour beverage wall and a 48 tap traditional bar. When comparing the total revenue from their self-pour taps to their bar, they found some astonishing numbers.
In this case, you will learn which setup (traditional or self-pour) brings in most of their total alcohol revenue, where most of their pours come from, and how much staff is needed to operate each. We don’t want to spoil any more, so fill out the form below to read the whole case.
If you would like to read about the benefits of self-serve technology from real-life examples, check out some of our case studies here. If you’re thinking about adding the power of self-serve technology to your food hall, contact us at (312) 416-9989 cheers@pourmybeer.com!
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