myTapp differentiators: 14 reasons to have the best self-pour system

myTapp was born with a very clear mission: to make craft draft beer accessible to everyone. To provide a unique experience, where consumers can have fun trying every option at the bar before choosing their favorite. That is our purpose.

However, many customers were looking to optimize the bar's operation as a whole. Besides the novelty in service and the differentiator of the self-pour experience in their bar, they wanted, for example, to reduce payroll costs, to reduce high turnover, which creates even more expense with severance, hiring, training and productivity; they wanted to obtain data in an organized and strategic way for customer relationships; to manage inventory intelligently and to increase their profit. And myTapp went further.

Meet the myTapp differentiators that make your self-pour system the benchmark in Brazil.

Server service: lean operation and tablets at the tables

On average, a server attends about 5 tables at once, going to each table about 10 times. At a minimum, the following happens:

1. Hands over the menu;
2. Takes the food and drink order;
3. Delivers the drinks;
4. Delivers the food;
5. Delivers the check;
6. Takes the payment.

But in the meantime, they go back and forth several times to take orders and deliver drinks. Say a table of 4 people. Each drinking a different draft beer, finishing their beers at different times, averaging 3 glasses each. That server goes back and forth to the table 12 more times. That is double the ratio we calculated above. But not if your bar has self-pour. Customers have fun choosing a new draft beer every round and you keep a lean operation, because now a server can attend many more tables.

When the server leaves the table, they usually go to a station to enter the orders into a system. More time lost and plenty of chance for the dreaded wrong orders. So how about adding a tablet at your customer's table so they can order as much as they like? Customers do not have to wait for the server, orders are always right, and labor costs are even lower. Awesome, right… ;)

Zero-waste management and data intelligence

Anyone who works with draft beer knows how complex it is to control sales per keg.

Starting with the foam. Draft beer foams, and because of that waste can exceed 20%. I am sure you have seen a bartender pouring a glass of draft beer and spilling an absurd amount out of the glass. The opposite also happens. A glass with two fingers of head will hold less than the 300 ml it should. That means that when you multiply the number of glasses sold by the glass's milliliters, the result has nothing to do with how many liters actually came out of your tap.

Now imagine your bar selling 2 thousand liters of draft beer a month at a cost of R$10.00 per liter and wasting 25%. You get the size of the problem, right?! How do you solve it?

Our system monitors every drop that comes out of the tap, links consumption to the customer, and since they pay for what they pour, waste drops a lot. It is that simple.

Now you know how many milliliters you sold of each style on each day. That is a lot of information, so we organize everything in a report in Microsoft Power BI that is very visual, so you do not have to worry.

Marketing and customer relationships

myTapp is the only system that allows capturing customizable fields. Everyone knows data is the new oil. Knowing who the people passing through your bar are is essential, both to understand the past and to project the future.

Here are some tips for actions you can implement using this exclusive feature of the myTapp system:

1. Ask for your customer's email or WhatsApp and tell them you will send a satisfaction survey. By answering, they get a glass of draft beer on their next visit. In the survey you can ask:

a. What they thought of the draft beer, the food, the service, the atmosphere, whether they would recommend the bar to a friend and why. With these insights, you can improve the customer experience in your bar even further;
b. If you are a pub that shows international games, ask which sports they like, for example, NBA, European soccer championships, NFL, NBL, rugby, surf, skate, among others, and adjust your programming;
c. Other questions: type of draft beer, type of music, day of the week they go out most, etc. Knowing this information, you can start sending the week's schedule.

2. Ask for their birthday and invite the month's birthday guests to hold their party at your bar. The birthday guest's tab is on the house, for example.

3. Say your bar is near a university. Ask what degree the customers are studying and post on your Instagram a ranking of the programs with the most customers and also a ranking of the programs that drink the most. Your customers will love the game!

Customer experience

I will leave this one for you to answer.

Suppose a bar with 15 draft beer taps at R$12.00 for a 300 ml glass. Would you risk pouring a draft beer you did not know, or would you go for the one you are used to? Pilsner for some, IPA for others.


Now another bar. Also 15 taps. The price is now R$4.00 for 100 ml, but you can pour less if you want. And do not worry! There is no embarrassment of asking the bartender for a sample, because here you pour as much as you want yourself. Wouldn't you try every tap?

Which bar would you leave more delighted with? That is what the best self-pour system will give you!

Operation infographic

15 differentiators of the best self-pour system

I will save you the trouble. We are the first in Brazil with this solution, but as in any market, there are always people paying attention to good ideas and developing similar products. It is part of the game… These companies also help us keep improving our product every day.

Here is a list of small big details that make all the difference and that you will hardly find on another platform.

1. System reliability and stability: myTapp self-pour is the first in the Brazilian market, with 6 years of operation;
2. More than 250 customers served in Brazil, Latin America and Europe;
3. System hosted on Amazon: secure, elastic, fully reliable;
4. A plug-and-play system for the bar owner: without the sweat of complex setups;
5. Instant system for the customer: by tapping the RFID or NFC card = tap unlocked;
6. You choose the connection type for your system: Internal server: for locations with difficult access or weak internet signal: Wired: for greater system stability; Wi-Fi: to take self-pour wherever you want, for example, events and kegerators;
7. Online, responsive system for you to check on any device you have and whenever you need: tablet, laptop, phone;
8. Sales mode: closed cup (when the server collects the customers' cards);
9. Products tab to register the bar's full menu (for example, french fries with credit added to the same customer card);
10. Customizable fields to get to know the customer better: birthday, email, soccer team, band, favorite sports, etc.;
11. Mobile app to speed up the customer's life with top-ups, find your bar, etc.;
12. Payment options: prepaid and postpaid for the bar's customer;
13. Integrations with e-wallets (electronic wallets that allow secure electronic payments on your phone).
14. Digital tap list integrated into the platform, so you never have to update your tap list again and can promote it beyond the bar.

Beyond this list, myTapp has expanded its portfolio to other solutions, such as the self-service kiosk for food orders, tablets for ordering at tables and a system for flow control for bars that still operate with a bartender, in the traditional model.

[Free eBook] Do customers like self-pour draft beer?

Want to learn more about myTapp and how we can bring technology to your establishment? Request a contact!

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