(312) 416-9989
sales@pourmybeer.com
press@pourmybeer.com
300 Brookside Ave
Building 20, Suite 100
Ambler, PA 19002
…with patrons filling the entire venue and all eyes locked on TVs. The game is on, and everyone is hooked. But…everyone’s glass is close to empty. So what happens when it’s getting close to commercial time?
Everybody swarms the bar, trying to get another round or doing their best to flag down the bartender, only for half of them to fail and most likely give up before the game is back on.
Now, what happens if you have self-pour? Everyone leisurely makes their way to the tap wall, samples a few, and fills their glass with however much they want of their favorite beverage. They are then able to get back to their seat with a few minutes to spare.
And the best part? You, as the bar owner, don’t miss any of their orders. Your customers are all satisfied and your staff can focus on great customer service and making sure the place is constantly cleaned and monitored. And you don’t lose out on any profits by giving out free samples or having patrons sitting around with empty glasses.
Whether you’re the bar owner, the bartender, or the patron, one of the worst aspects of the bar experience is when the patrons can’t get served when they want. Not only is the customer likely to be unhappy and unlikely to want to return, but the bar is also losing out on potential profits.
At a bar with traditional dispensing methods, large crowds are inevitable at times. With every single drink needing to be served by a very limited number of bartenders, some patrons will have to wait or will fall through the cracks and be unserved entirely. As a bar owner, this is never a good thing: it not only means that your customers are often left unhappy with their experience, but it also means you’re losing out on potential revenue. With self-pour you put this inefficiency to an end.
Thanks to PourMyBeer’s revolutionary technology, the customer becomes their own bartender, and they are in full control of when and how much they want to pour.
This means that your staff can focus on providing friendly, fast, and high-quality service to customers in order to make their experience exceptional every single time, giving them a positive reason to return.
From San Francisco to Chicago, many bars and taprooms across the U.S. have already been seeing the benefits of self-pour. Additionally, bars and taprooms all over the world are starting to embrace the addition of a self-pour beverage wall.
4x more efficient than any other method of dispense
Increase overall net profits by 45% or more
Restaurants and bars lose 23% of inventory to waste. Self-pour waste is less than 3%
With a self-service bar, you increase usable space by 10%
Reduce staff by 20% to help during labor crisis
When the customer becomes their own bartender, your staffing needs for bartenders reduce significantly, and with it, your wage expenditure.
Customers having full control over their drink needs also ensures that they are served with maximal efficiency; no one needs to be left waiting. Your remaining staff can then keep your bar running smoothly 100% of the time.
Self-pour allows patrons to pour exactly the amount they want, and this will significantly reduce the amount of alcohol waste generated compared to a traditional bar. Overpouring and spillage by staff are completely eliminated since customers are handling pouring on their own accounts themselves.
Since the kegs in which wine and cocktails are kept are pressurized and cooled, they are kept fresh for a long time, meaning customers get the same tasting wine on day 30 as they did on day 1.
Another benefit of self-pour is that using kegs significantly simplifies your inventory. Instead of having to keep track of and later dispose of hundreds of bottles at a time, you’ll have a few dozen kegs (at most) at a time which are also reusable, making the self-pour solution much more environmentally friendly.
Self-Pour is new, it’s interesting, and it turns heads. In a bar and restaurant market with so many new places, it can be difficult to stand out. Self-pour is a great way to do exactly that, especially if marketed well.
When we say “stop waiting, start pouring,” we’re not kidding. Customers always get to be in control of their drinks, making their experience more fun and a lot more convenient.
Pouring and paying by ounce means that patrons don’t have to commit to an entire glass of a beverage just to try it. Sampling is possible and encouraged, so no one has to spend too much on a drink they don’t like.
That kegging system that benefits you on the bar side also makes things nicer for customers, because it means that every drink is delicious and chilled from the keg all the way to their glass with every pour.
Self-pour is a surprisingly social and interactive experience. Customers often talk to each other about their favorite drinks, how to pour perfectly, and which ones look the coolest. Some of this even makes it to social media, which can be a nice marketing boost for the bar as well!
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Join PourMyBev, GoTab, CourtReserve & Hot Shots PBC on October 16th at 2:30 PM ET to learn how to maximize revenue with integrated tech.
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