This trend towards efficiency and convenience is especially driven by the younger generations, led by millennials, who rely on this kind of service efficiency regularly. In addition, customers in this generation like to support businesses that are environmentally friendly, locally focused, and ideally unique.
This is where PourMyBeer’s technology comes into play. It manages to resolve several of these issues at once, offering a lowered carbon footprint, convenience, and speed to customers. It also brings something different to your neighborhood, as self-pour is still a novelty only used at around 400 bars, breweries, and restaurants around the U.S., compared to well over a million restaurant locations in the U.S. as of 2019.
So how are the two service structures different? How are they the same? Let’s look at what staff-pour and self-pour look like in practice and how they compare.