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The Restaurant Boss, aka Ryan Gromfin, has helped thousands of independent restaurant owners and operators succeed. He is THE restaurant consultant and business coach of the industry. With years of experience as a chef, restauranteur, food industry author, and speaker on the matter, Ryan has the knowledge and experience to transform any operation into the best restaurant in town!
He understands and appreciates the benefits of self-pour beverage technology and would like to fill you in on how it can turn your business into a profitable venture. And with all that credibility, how could you not trust him. Ryan knows what he is talking about!
See why The Restaurant Boss believes self-pour is a game-changer for increased sales.
The Restaurant Boss and PourMyBeer have a lot of aligned goals and visions for the restaurant industry. Ryan is constantly searching for new and innovative ways to improve restaurant operations. Self-pour enables customers to pour their own drinks and pay by the ounce. With less staff needed, operators can reduce labor costs, create simplified operations, and create everlasting happy customers. He is all about new technology to implement to make this possible. The way people eat and drink changes within the blink of an eye, so staying up-to-date with the latest and greatest technology will help your establishment keep competitive and not fall behind.
Simply put, self-pour technology allows patrons to pour their beverages and pay by the ounce. With self-pour beverage walls, customers use an RFID card or a wristband linked to their payment method to pour beverages of their choice.
We are liquid agnostic, so if it’s a liquid, we can pour it! Self-pour technology provides many options just like a regular bar – if not more! Beer is not the only thing to pour, there is wine, cocktails, sodas, kombucha, and even cold-brew coffee. Since our self-serve technology is so versatile, it reaches a broader market as there are more choices for customers.
The Restaurant Boss is always looking for tips and tricks to help you improve operations. Self-pour presents several benefits that lead bar/restaurant owners to success. Our innovative technology is a game-changer when it comes time to innovating.
Check out his three-part series on what it takes to be the best restaurant because most of the things he mentioned can happen with the help of self pour.
Fewer staffing needs and thus less wage expenditure means you save big. Self-regulation by customers means less over-pouring and spilling costs.
Self-service means everyone gets drinks exactly when they want them, and your staff can focus on providing fantastic and attentive service elsewhere.
Kegs also work to reduce your use of bottles, making inventory much more eco-friendly, and also much easier to track and maintain from an operational perspective.
Kegs are vacuum sealed and cooled, so drinks (particularly wine) stay fresh several weeks after being stored. This means customers get the same fresh taste on Day 60 as they did on Day 1.
There is practically no waste! Free samples are unnecessary since the customers pay for each ounce poured. And with the customer in control, there is no room for staff error by mixing up drink orders or forgetting to enter them into the POS.
The Restaurant Boss often speaks about the importance of finding and keeping good staff, and during this staffing shortage, it is extremely hard to do so. Self-pour technology helps establishments across the world reduce labor costs and eliminate staffing challenges! Since guests serve themselves, servers can focus their efforts elsewhere, increasing the overall level of customer service.
CraftWorx, one of our PourMyBeer family members, features a 60-tap self-pour setup. On their busiest nights, they can serve 200+ customers with as many as 16 people pouring at the wall with only 3 staff members! Download the case study below to learn more about how a self-serve beverage wall could reduce your staffing issues!
"The addition of self-pour technology saved our business. Our location had a VERY short window to capture sales each evening. The neighborhood where we operate is very family-oriented and therefore parents had a limited time to enjoy a restaurant experience. Our guests can now enter and have their first beverage in their hands within a couple of minutes. With time to have a second cocktail versus one and done, our sales have increased dramatically just due to this one aspect although there are many additional benefits to the addition of the PourMyBeer self-tap system."
As one of the first establishments to introduce self-pour technology to the Eastern Pennsylvania market, we could not be more thrilled with the results. Our customers can't stop raving about how awesome the concept is, and PourMyBeer made us feel like family way before our doors even opened. We're excited to be a part of their growth as we are hopeful to one day have multiple self-pour restaurants throughout PA.
When I did the comparison of what the profits would be as a self-pour bar vs. a traditional craft beer bar, the writing was on the wall. Self-Pour all the way. Our operational costs are half of what they'd be if we were a regular bar and our customers have twice as much fun because they never have to wait.
We made a mistake and went with another vendor, but when that vendor dropped the ball, PourMyBeer was there to come to the rescue. We HAD to be opened 2 weeks from when we contacted them, and they pulled off a Christmas Miracle in December. They've been awesome from the beginning.
With self-pour, you will serve and sell more, all while your guests are having more fun! Check out the benefits and different setups of self-pour below!
Explore the advancements and growth of self-pour technology with the 2024 PourMyBev Impact Report.
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