Why have self-pour beer at your bar?

Having access to a bar's draft beer taps seems to be a dream for many customers. But it has already become a reality at bars that adopted self-pour in their venues. In this system, the customer registers at the counter and receives a prepaid or postpaid card. When the card is held up to the screen, the system releases the tap and starts measuring the amount poured into the glass. There are many advantages, for both customers and bars.

An incredible beer-drinking experience for the customer;

Control of flow and waste;

Billing by the amount poured;

Faster service;

A database on consumption.

The customer experience with self-pour

The self-service model in general has been growing in popularity in Brazil for some years. Today, self-checkout kiosks, for example, are increasingly common in large retail stores. Systems like these give customers more autonomy and a better experience. In addition, service flows faster, causing shorter lines. According to a survey published by Retail Dive, about 76% of consumers prefer not to interact with employees when going to the grocery store, and so use self-service technologies.

Something similar happens at bars and restaurants that adopt a self-pour system. The customer no longer has a passive experience, where they have to wait to be served and then wait again for the order to reach the table. In this system, customers pour for themselves whenever they want and pay exactly for the amount they put in the glass. This way, the experience becomes fair and even more attractive, since it allows the customer to try more varieties of draft beer. And it is advantages like these that make customers come back to the venue. In addition, with systems like myTapp's, the pioneer in this market, the end consumer can have their own card and top it up through the app. This makes them even more loyal to the bar and to the technology.

What does your bar gain from self-pour?

Besides being a fair model for everyone involved, the self-pour system allows better management for bars and restaurants. With technology connected directly to the kegs, managers and owners have access to accurate sales data. From this information, they can build financial plans and well-targeted marketing actions. Data such as:



• How many liters are left in the keg;
• Which type of draft beer sells the most at your bar;
• Which days and times are busiest;
• How many liters of draft beer are consumed per night;
• Which product brings the highest profitability;
• How much liquid is wasted in each keg.

Avoid draft beer waste

This last item is one of the issues that worries bar owners the most. The waste from a keg can exceed 20% of its total. This figure includes purging, samples and foam, for example. With the self-pour system, according to myTapp studies, waste is reduced to 5% of the keg. Two main factors help explain this number.

• A new approach to samples: as we saw, the system is built on fairly charging for what goes into the glass. This way, the end customer is free to taste a few milliliters of each beer without being charged for a full glass. At the same time, the bar does not need to give away the famous free samples, avoiding waste.

• Poupa Chope system: Poupa Chope is a device connected to the beer line between the keg and the tap. Its function is to block the line when the keg runs out. This prevents gas from entering the line, so the keg can be changed without wasting beer on purging. In addition, with the line blocked, the device keeps the beer accumulated in the hose from spilling during the keg change. So when the new keg is connected, the beer that was already in the tap line is the first to come out, avoiding waste of the new beer.

A new concept in customer service

Consumers are ready for self-service technologies. In fact, a share of them prefer this type of service. As we saw, self-pour makes the customer experience faster. However, this system for bars and restaurants is not meant to replace traditional service. In fact, it makes the work of servers, for example, more effective.

While customers go to the taps to pour for themselves, the bar team has more time to help people who need it and to serve food faster. In addition, the server also gets moments of consultative service, when they can present the venue's draft beer menu, helping customers choose and answering questions.

https://www.youtube.com/watch?v=_8hCNbmdUOo

Are you considering self-pour at your bar? Meet myTapp, the pioneer of the system in Brazil.

I want it!