Did you know that on average 20% of each beer keg is wasted? Most bar managers and
restorers attach great importance to reducing alcohol wastage but have no idea about how
much is actually wasted. Because beer is profitable, it is easy to overlook small losses, but
these add up quickly. If you lose 20% of your beer every time, you will notice this in your
turnover in the long term. This is often due to bad habits behind the bar, but making
small changes makes it quick and easy to resolve. The following 5 tips will help you on
your way:
restorers attach great importance to reducing alcohol wastage but have no idea about how
much is actually wasted. Because beer is profitable, it is easy to overlook small losses, but
these add up quickly. If you lose 20% of your beer every time, you will notice this in your
turnover in the long term. This is often due to bad habits behind the bar, but making
small changes makes it quick and easy to resolve. The following 5 tips will help you on
your way:
Tip 1 - Start with the base: the glass
Before you start looking at tapping technology and efficiency, you must start with the
basics. How are your glasses washed off? Dishwashing liquid is usually based on
petroleum, which leaves a layer on glasses that ruin the foam and the taste of the
beer brewing equipment india. Therefore, use special detergent for glasses to avoid
having to tap several beers because the taste is not good.
basics. How are your glasses washed off? Dishwashing liquid is usually based on
petroleum, which leaves a layer on glasses that ruin the foam and the taste of the
beer brewing equipment india. Therefore, use special detergent for glasses to avoid
having to tap several beers because the taste is not good.
Another essential step is to prepare the glasses by rinsing them briefly with water before
tapping. This reduces friction, making the beer more uniform and easier to pour into the
glass. A no-go is to keep the glasses in the freezer because this can cause too much
foam and also masks the taste of beer.
tapping. This reduces friction, making the beer more uniform and easier to pour into the
glass. A no-go is to keep the glasses in the freezer because this can cause too much
foam and also masks the taste of beer.
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Tip 2 - Avoid foam waste
Did you know that beer foam consists of 25% pure beer? With the right tapping technique
you can arrange the perfect amount of foam and you can prevent many wasted beers. This
first requires some practice, but with the right technology it is no longer necessary to waste
unnecessary beer. Anyone who has ever tapped beer knows that you should start by holding
the glass at a 45-degree angle and gradually holding it up when the glass ⅔ is full. This
prevents too much (and too little) foaming.
you can arrange the perfect amount of foam and you can prevent many wasted beers. This
first requires some practice, but with the right technology it is no longer necessary to waste
unnecessary beer. Anyone who has ever tapped beer knows that you should start by holding
the glass at a 45-degree angle and gradually holding it up when the glass ⅔ is full. This
prevents too much (and too little) foaming.
Two other important factors of foaming are temperature and pressure. This is a true
balancing act, so let an experienced person control the amount of CO2 pressure and
temperature when connecting a new barrel. With too much CO2 pressure, too much
foam is formed and with too little pressure there is little to no foam. The lower the
temperature, the lower the pressure is required on the vessel.
balancing act, so let an experienced person control the amount of CO2 pressure and
temperature when connecting a new barrel. With too much CO2 pressure, too much
foam is formed and with too little pressure there is little to no foam. The lower the
temperature, the lower the pressure is required on the vessel.
Before connecting a new barrel, it is also a good idea to let the barrel “rest” for 24 to 36
hours. Consider the effect of a can of beer that has been shaken back and forth, which is
the same with a barrel of beer. So give it enough time to settle down.
hours. Consider the effect of a can of beer that has been shaken back and forth, which is
the same with a barrel of beer. So give it enough time to settle down.
Tip 3 - Avoid 'free' drinks and incorrect orders
Customers will never say no to a free beer, even if it is unintentional. But if your staff always
give away free beer to friends or regular customers, that can eventually add up. Also wrong
orders. So first of all, make sure you have a properly functioning POS system to track orders.
With handheld iPads, waiters can send orders directly to the bar, which prevents
miscommunication. Therefore choose a cloud-based POS system on the iPad such as
Lightspeed Restaurant.
give away free beer to friends or regular customers, that can eventually add up. Also wrong
orders. So first of all, make sure you have a properly functioning POS system to track orders.
With handheld iPads, waiters can send orders directly to the bar, which prevents
miscommunication. Therefore choose a cloud-based POS system on the iPad such as
Lightspeed Restaurant.
Tip 4 - Inventory management & storage
Stock management is another important factor to avoid beer waste. First, it is important to
have a good overview of old and new stock. Mark new barrels clearly and always use the
oldest barrel when you connect a new barrel. Beer also has a limited shelf life, so you want
to prevent your barrels from becoming unusable.
have a good overview of old and new stock. Mark new barrels clearly and always use the
oldest barrel when you connect a new barrel. Beer also has a limited shelf life, so you want
to prevent your barrels from becoming unusable.
Other factors to consider when storing beer barrels:
- Hygiene: make sure that your storage location is clean at all times, as this will prevent
- mold and vermin. Use neutral cleaning products, because the taste of the beer can
- be influenced by strongly scented cleaning products.
- Ventilation: Allow your storage location to air every day to prevent stale air from
- clouding your beer.
- Temperature: The ideal temperature of your storage location should be between 1
- 1 and 13 degrees Celsius. If the temperature is too high, the beer can foam and the
- taste will deteriorate. If the temperature is too low, the beer will cloud and it will foam
Tip 5 - Integration with cash register system for tap automation
Following on from the previous point, you can gain more insight and control over your
beverage flows with integration between your cash register system and your tapping system.
The SmartTAP platform from Van Duijnen Horeca Service is a good example of this. You
can immediately see in your register what is being struck, all exact quantities and tapping
actions.
beverage flows with integration between your cash register system and your tapping system.
The SmartTAP platform from Van Duijnen Horeca Service is a good example of this. You
can immediately see in your register what is being struck, all exact quantities and tapping
actions.
If you know what is being sold and how much is being tapped, you can better monitor any
waste. This integration offers various solutions that combat waste and cash differences:
waste. This integration offers various solutions that combat waste and cash differences:
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