OPERATORS stand to reduce overheads and cut costs through efficient cellar management, service providers told SLTN last week.
Dispense firm Innserve maintains that investing in drinks dispense training can trim cellar operation costs while also increasing profits behind the bar, with the potential to increase beer yields by 3% and sales by 7%.
Beer wastage can be a major factor for any pub, and Innserve has estimated that a ten-tap pub can lose up to £16,500 a year through this kind of shrinkage.
Meanwhile, dispense system supplier Brulines Group said new equipment can also help to improve efficiency.
The company’s iDraught system allows licensees to track beer from the moment it enters the property to the time it is poured for the customer, while monitoring factors such as cellar and pouring temperatures.
“I think operators really value the fact that it can help with day-to-day management of the cellar and the bar as well as driving profits and standards in the longer term,” said Brulines commercial director Steven Alton.
Another system provider has warned against cutting corners in the cellar.
Gary Creed, leisure business manager at gas system supplier CryoService, said that even in tough times licensees should ensure they are investing in top cellar equipment.
“It’s very tempting to look for savings across the business in these times of economic crisis, but the cellar is not the place to do this,” said Creed.
