With bars and restaurants slowly starting to reopen, operators have had to adjust their strategies to meet the needs of this “new normal.” As these are unprecedented times and everything is uncertain, many restaurant and bar owners have had worries about their sales picking back up (especially with a reduced capacity).
So, we decided to speak firsthand with a restaurant operator in Florida to see how his self-pour technology has helped his draft room overcome the challenge of a 50% reduced capacity. He gave great insight into tactics that worked very well for his restaurant, ultimately bringing in more sales than they did this time last year!
To give you an idea, below are his expected sales vs. the sales he has actually seen in the last 11 weeks!