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They say that example is better than precept; we couldn’t agree more. You may have heard about self-pour and its benefits to both the operators and patrons; maybe you’ve even seen or heard us talk about how self-pour technology can reduce your costs and waste, increase your service efficiency, and skyrocket your beverage sales. But don’t take our word for it! In the following 13 case studies, we share real-life success stories about people who decided to open their own self-pour bars, taprooms, and restaurants using the power of PourMyBeer. We hope that these features on the people who joined the self-pour revolution will help you get a better idea of what we’re all about, and how our revolutionary technology might make you the next success story!
1. Hampton Inn & Homewood Suites Achieves Profitability in 3 Months!
2. Brewery’s Path to Success with Self-Pour Setup
3. How the Toast POS Integration Takes Efficiency to the Next Level
4. Providing a One of a Kind Shopping Experience!
5. Limit Product Waste & Boost Sales by Switching to an Automated Beverage Solution
6. Making the Switch to Self-Pour
8. Boost Efficiency and Profitability
11. Choosing the Right Provider
12. Traditional Bar vs. Self-Pour
13. Making Profits Since the Beginning
14. Golf Course Implements Self-Pour Technology
15. The Golden Mill Streamlines F&B Service with PourMyBeer x GoTab Integration
Establishment type: Hotel
Learn how Hampton Inn & Homewood Suites Boston Seaport achieved profitability in just 3 months of operating with a self-pour station from PourMyBeer! By adding a self-pour station to their lobby, the hotel saw an immediate increase in guest satisfaction and brought in a new revenue stream without taking on additional staff.
Establishment type: Brewery
Learn how co-owners of Bunnyman Brewing and beer connoisseurs, Eric, a former Tech Product Manager, and Sam, previously a Battalion Fire Chief, saw higher sales, reduced labor costs, and increased customer satisfaction after expanding their brewery with PourMyBeer’s self-pour beverage technology.
Establishment type: Taproom & Restaurant
Chris McCarrick, the owner of CraftWorx, never intended to open a business in the hospitality industry, but as someone who loves technology and, of course, a good beer, he fell in love with PourMyBeer when he experienced it for the first time. With the efficiency of PourMyBeer’s integration with Toast POS, on CraftWorx’s busiest nights with 200+ customers and as many as16 people pouring at once, they can serve customers efficiently with only 3 staff members.
Establishment type: Grocery Store
Whole Foods Market wanted to do something different and interesting in their bar area to captivate customers to stay around longer and elevate their grocery shopping experience. By implementing PourMyBeer’s self-serve technology with their traditional bar setup, Whole Foods Market can speed up the flow of guests when the bar gets crowded while reducing the number of employees needed!
Establishment type: Restaurant
When the owner of Gourmeltz, Matt Strickland, realized there were many challenges when serving beverages with a traditional bar he knew he needed to make some changes. He decided to add a PourMyBeer self-serve beverage wall to his establishment. Thanks to the addition of a new self-serve beverage wall powered by PourMyBeer, he reduced beverage waste from 25% to 3%. Not only is Matt winning by switching to a self-pour setup, but his customers are too!
Establishment type: Restaurant
A seafood-based restaurant in Virginia decided it was time to innovate to bring in more profits. After implementing PourMyBeer’s self-pour technology, they turned their beverage sales from losses to significant profits within the very first month. In fact, their draft beer sales increased by a whopping 529%!
Establishment type: Food Hall
The operators at The Golden Mill in Golden, CO, knew they faced a challenge when it came to staffing their 6,000 sq. ft. venue. By adding 56 self-pour taps to their operations, they can 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!
Establishment type: Food Hall
Malcolm Yards in Minneapolis, MN, has both a self-pour beverage wall and a traditional bar. They find that their self-pour beverage wall is more efficient and brings in higher profits than their traditional setup. The self-pour beverage wall beings in 60% of their total alcohol sales, and they do not even have cocktails on tap!
Establishment type: Taproom
70% of customers prefer to have many smaller beers and sample sizes rather than a full glass. PourMyBeer’s revolutionary technology embraces this trend by putting your guests in control. They decide how much they want to pour, so they can taste small amounts of multiple drinks before committing to a full glass.
Establishment type: Pizzeria
When James Huffman, the owner of the Pizza Factory in Reno, compares his first location with a traditional bar to his second location utilizing a PourMyBeer self-serve beverage wall, he learns that self-pour brings him a 100%+ beverage sales increase.
Establishment type: Restaurant
This restaurant in Carlton, Georgia, makes the switch from the unreliable and faulty self-pour system of their previous provider to the game-changing PourMyBeer technology, ultimately increasing sales.
Establishment type: Taproom
When Richard wants to keep his day-to-day business cost at a minimum, he finds the right solution in PourMyBeer tech. Not only is it more efficient (less time required for making cocktails) and economical (required labor reduced by 50%), it also eliminates theft, spills, and over-pours, reducing the cost of his goods by about 20%. Not to mention that he’s now providing his guests with a unique experience that they love to come back for!
Establishment type: Restaurant
A retired couple in the vacation town of St. Augustine, FL, pursues their self-pour dream with PourMyBeer and has some tough odds to beat with constantly dynamic clientele. With careful planning and the help of self-pour tech, they quickly beat the odds, generating amazing profits in the first few months!
Establishment type: Golf Course and Country Club
Seabrook Island Club, a private oceanfront community and club in South Carolina, was struggling to find and retain staff. They turned to self-pour technology to add an innovative solution that added a hands-on experience for guests while reducing labor costs. To learn more about how self-pour helped them overcome staffing issues, view the case study below!
Establishment type: Food Hall
The Golden Mill, a 7,500-square-foot food hall in Colorado, has 56 self-pour taps for guests to enjoy. At maximum capacity, The Golden Mill can serve 700 guests, so they knew a traditional bar would cause growing frustrations among guests due to long wait times. They knew they needed to optimize their food & beverage program to maximize profits and reduce guest wait times. Learn how turning to PourMyBeer’s integration with GoTab POS created efficiencies throughout their food hall!
If you’re interested in learning more about the power of self-pour and the pricing structure, you can request a hassle-free quote below!
Explore the advancements and growth of self-pour technology with the 2024 PourMyBev Impact Report.
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