The only thing worse than seeing wasted beer go down the drain is seeing wasted money. And when you're a bar owner in St. Louis or a beverage manager in Kansas City or anywhere in between, those two concepts can be the same.
Though bar and beverage programs are great profit centers in the foodservice industry, they can also be some of the most wasteful pieces of real estate in the entire operation. Bottled wine spoils and gets thrown away. Vermouth oxidizes if not stored properly and can destroy your cocktails. Even beer gets tossed down the drain when it's not served the right way with the right equipment.
There's no doubt that draught beer is the king of all beverages. The perfect pour is a coveted achievement that borders on artistry for some. But let's take a look at what an improper pour can mean for your bar:
Some foam is needed for the full aromas and flavors of your beer to emerge, but what happens when there's too much? Eight ounces of foam equals roughly two ounces of beer.
Now, let's say your taps are pouring with excessive foam, and you're serving 50 glasses of beer per night. Still with us?
Your operation is open six days a week. If you're serving 300 glasses of beer per week and you're losing two ounces of beer per glass, that means you're throwing 600 ounces of beer down the drain each and every week.
If you do a little math, you'll realize that 600 ounces of beer per week is equivalent to 75 glasses. At four dollars per glass, that's 300 dollars per week. And if extrapolate that over the course of the year, your faulty tap system could cost you as much as $15,600 dollars annually.
Ready to learn more about maximizing the potential of your draught beer program?
Read the Perlick Draught Beer Reference Manual, and enhance your bar and beverage program.