How Self-Pour Improves 2 Critical KPIs
There are two critical KPIs that all taprooms and breweries should monitor and seek to maximize to be successful – Number of Customers and Average Spend per Customer. Understanding these KPIs can be the difference between a thriving business and one that struggles to stay afloat. By implementing self-pour systems, operators can effectively boost these metrics and create a more engaging atmosphere for patrons.
In addition to these benefits, the self-pour model can foster a sense of community among patrons. When customers have the ability to share their experiences and discoveries with others, it encourages conversations and connections, which can lead to longer visits and increased spending. Operators can also host events focused on education, such as beer pairings or brewing workshops, further enhancing customer engagement and driving both foot traffic and spending.
Number of Customers is the amount of people coming into your venue during a given time period. More people equals more sales. Average Spend per Customer is how much the average customer spends during a visit. It may seem obvious, but the goal behind these two metrics is to get more people into your bar and get them spending more money. The self-pour model presents operators with opportunities to maximize both critically important KPIs.

Self-Pour Increases Number of Customers
Increased Foot Traffic: While self-pour is becoming increasingly popular, it still carries quite the wow factor and can be your venue’s most powerful differentiator. Many people have never poured their own beer. The first time they pull a tap handle and pour that ice cold beer will be an experience that they remember.
It’ll also be an experience they want to repeat. They love the feeling of pouring their own beer, but they also love the ability to choose their own experience. Some customers may choose to interact frequently with staff and others may not. The freedom of having this choice is important and allows your venue to appeal to a larger demographic. For instance, a group of friends may enjoy a night out where they can all pour their own drinks, sharing their experiences with each other and creating lasting memories.
More Marketing Opportunities: Because a self-pour system is tied to a venue’s POS, there can be loyalty programs specifically designed around the tap wall. Repeat customers can be classified into different membership levels. Discounts or promotions for the tap wall can be linked to each membership level. Specific gift cards for the tap wall can also be sold or handed out as promotional items. A strong loyalty program increases a venue’s number of repeat customers thus increasing its total Number of Customers. Additionally, this approach can foster a community atmosphere, encouraging patrons to return not just for the drinks, but for the social experience.
More Usable Space: Naturally, a self-pour system takes up less space than a traditional bar. An entire tap wall may protrude off a wall less than 12 inches. A traditional bar with backbar equipment, a workspace, and bar top may be up to 10 feet deep. On average, a self-pour venue has 10% more usable space. This means these venues have more room for more customers. This additional space can be utilized for seating, games, or even hosting events, each of which can attract more patrons and enhance the overall experience.
Self-Pour Increases Average Spend per Customer

Increased Speed of Service: Upon entering a self-pour venue, a customer can pour their first drink within 60 seconds. Upon finishing their first drink, a customer can pour their second drink within 30 seconds. If a customer knows they can get a second drink quickly, they will often purchase that second drink. If a customer knows they’ll have to wait an elongated time for a second drink, they will often just leave. This streamlined service can significantly enhance customer satisfaction, as patrons spend less time waiting and more time enjoying their experience.
“Buy by the Ounce”: With a self-pour model, customers pay for beverages by the ounce, not the glass. This gives them the ability to customize and build their own flights. When customers take part in flights or multiple smaller pours, they end up spending 30% more than if they just order beers by the pint. This model encourages exploration of different flavors and styles, allowing customers to create a personalized tasting experience that can significantly boost their total spend.