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Check out our 8 Case Studies Below

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 8 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!

Happy Reading!

1. The Crab house

1. The Crab house

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%!

2. Reduce Staffing Issues With Self-Pour

2. Reduce Staffing Issues With Self-Pour

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

3. Boost Efficiency and Profitability

3. Boost efficiency and profitability

Malcolm Yards in Minneanapolous, 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!

4. Customers want to sample

4. Customers want to sample

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.

5. Pizza Factory Beverage Sales Double with Self-Pour beverage wall

5. Pizza Factory Beverage Sales Double with Self-Pour beverage wall

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.

6. Important Replacement at Leopoldo's Pizza Napoletana

6. Important Replacement at Leopoldo's Pizza Napoletana

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.

7. Traditional vs. Self-pour model

7. Traditional vs. Self-pour model

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!

8. Making amazing profits since the beginning

8. Making amazing profits since the beginning

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!

9. Keep Sales Flowing & Customers Safe with Self-Pour

9. Keep Sales Flowing & Customers Safe with Self-Pour

During COVID-19, bar and restaurant owners became worried about how they would keep sales up, especially while operating at a reduced capacity. Many operators had to adjust their strategies to increase sales. One operator in FL was able to overcome the challenge of a 50% reduced capacity with self-pour tech. He even surpassed his expected sales of $300 per day and reached $2,200 per day

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!

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