Lifting the Lid

Why pouring the perfect pint is so important

June 28, 2024

Promotional feature with C&C Group

“This online learning is a fantastic resource that will support our on trade customers to deliver a quality service”: Stephen Dickson, Dispense Quality Manager

A poorly poured pint could be costing you as much as £1000 a year per drip tray in wastage.

Did you know that it could be costing you as much as £1000 a year per drip tray through poor draught dispense? Frightening thought, isn’t it? Combine that with spoilt kegs, returned drinks, the impact on repeat custom, and this number could be higher.

Some of the key suspects that contribute to these losses are incorrect cellar temperature, wrong product range, lengthy line cleaning intervals, improperly maintained glasswasher and unbranded glassware.

And that is not all, 60% of consumers will pay more for a drink served well* so poorly poured pints could impact the price you can charge per pint.

The benefits of some small changes

Implementing some simple changes, could deliver great results. You could see a reduction in wastage and an increase in yield. Pouring the Perfect Pint could lead to an increase in profits, and higher levels of customer satisfaction. All of which means more people coming back to your bar, drinking more pints.

Pouring the Perfect Pint could lead to an increase in profits, and higher levels of customer satisfaction

How we can help

We offer free training & helpful tools through C&C Bar Academy. Here you will find things such as a wastage calculator and training courses like Dispense with Distinction & Perfect Pint.

Dispense with Distinction is a comprehensive online course that covers from cellar to the tap, including the Do’s and Don’ts of running a successful bar. Perfect Pint is a short course on how to pour the perfect pint.

We will also have a quick reference section coming soon, that will help with those easy fixes to improve the quality of your customers’ visit.

But don’t just take our word for it…

Iain Hewitt, Winstons, Corstorphine, Edinburgh: “We try to make sure every pint is perfect because without return custom we don’t have a business.

“A small investment of time and even less money, for the correct products, to ensure the lines are cleaned regularly and the glass washer is clean makes sure the up-to-date glasses are in great condition.

“We renovate the glassware every five weeks and staff training is constant to make sure the beer is poured the right way, the same way, for every customer regardless who’s working.

“Any spillage is noted with a reason, and we check the sales from each keg which would highlight any issues needing tech services.”