Three things to know about self-pour systems, according to Ed Lazaruk, vice president of sales and marketing at Pour My Beer:
- Trigger-taps, which ensure the faucet is all the way open or closed, are a must. “Most people who’ve never poured a beer before will start cautiously,” Lazaruk says. “But that’s like putting your finger over a garden hose. It creates a lot of unwanted pressure and foam.”
- In a traditional bar setting, bartenders are in a hurry so they pour off foam. “That’s beer. You’re losing 25 percent of every keg. That’s [one of] every four kegs you buy,” he says. With self-pour, the waste falls to less than 2 percent because the customer isn’t in a rush and is pouring carefully.
- Pour My Beer’s case study on Auggie’s Draft Room in St. Augustine, Florida, a restaurant that moved from a traditional bar model to a self-pour wall, might make a believer out of you. “There were no other moving parts. It was the same restaurant with the same staff and the same food,” Lazaruk says. “Sales went up 50 percent and the only difference was switching out the taps.”
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