ThriveGlobal interviewed the genius behind the self-serve beer to get a better understanding of how much more efficient self-pour is compared to traditional bars.
Josh Goodman, CEO says: “We did a stress test at a high volume event: a bar with 20 taps and 4 bartenders vs. a self pour tap wall with 20 taps and 2 employees. Over the course of 3 days, our system outsold the traditional method 4 to 1. That means that you can sell 400% more with 50% of the staff. That’s a game changer.” Learn more in The ThriveGlobal’s article.
Previous Article:
How to Choose the Best Type of Glass to Complement Your Beer Style
- Posted In Beverages, Beer
