Self Pour 101: Terms to Know When Considering or Operating a Self Pour System.
The self pour industry is highly specialized. Many of the terms surrounding both self pour systems and draft beer systems may be foreign to many, but we want our customers to know what we’re talking about. Here is a brief “Self Pour 101” on some of the basic vocabulary that you may here as you operate or consider a self pour system:
Self Pour Hardware
Flow Meter: A small turbine device that is spliced into each beverage line. The amount of revolutions the turbine makes as liquid passes through indicates the amount of beverage being dispensed. One flow meter is needed for every tap.
Tap Controller: A mini computer that communicates data received from the flow meters and valves to all other network devices. One tap controller is needed for every tap.
Valve: A solenoid valve that allows or prevents the flow of beverages through the tap. A valve is closed preventing the flow of beverages unless an RFID card is placed on that tap’s RFID reader which will then allow the flow of beverages. One valve is required for every tap.
RFID: Radio Frequency Identification. There is typically one RFID reader for every two taps. A patron must activate the taps (which opens the valves) by placing their RFID card either on top of or into the taps’ designated RFID card reader in order to self pour.
Display Screen: The screens at the taps which display the brand on tap, price per ounce, and ABV. There is typically one display screen for every two taps. Table Tap’s screens are Apple iPad Minis with retina display screens. Brand images are large and colorful which really add to the aesthetic of the wall. Customers can also tap the display screens to read a more detailed description of each beverage which is automatically pulled from Untappd.
Activation Station: Consists of a Master iPad and Master RFID card reader. This station is where RFID cards are created and issued to patrons. At least one Activation Station is required for every self pour system. You may need more than one depending on your layout, system size, and customer flow.
POS Terminal: Includes an Activation Station along with other standard POS hardware which may include a receipt printer, cash drawer, and credit card processor. POS terminals provided by Table Tap run off of BarTab POS software which is fully integrated with the tap wall.
Server: A computer that is located on the premises that is the main brain for the entire Table Tap system. It connects to the system’s router and all other devices communicate over the network to the server.
Router: The central hub for the system facilitating communication between all networked Table Tap devices and the server. The router is also connected to the venue’s Internet Modem and is configured for remote access. The router feeds the system Internet, however the system can also function without Internet for up to 30 days.
Wireless Access Point: Device which broadcasts local Table Tap wireless network to all Table Tap iOS devices.
Ethernet Switch: Unmanaged hub for all networked devices. Using an Ethernet switch, we are able to hub a number of network devices in one location to minimize data runs throughout the venue.
Cat5/Cat6: Computer cable (aka Ethernet cable) composed of four twisted pairs of small internal wires used in computer network communications.
ADA Compliance: We recommend all systems complying with the Americans with Disabilities Act. To comply with ADA, the reach points to consider for a Table Tap system are the bottom portion of the tap handles and RFID card readers. If these reach points are beyond a 10” reach from the front of a counter, they need to be no more than 46” above the finished floor. If these reach points are within a 10” reach from the front of a counter, then they need to be no more than 48” above the finished floor. For restaurants or bars to comply with ADA, we recommend placing the RFID cards underneath the system’s drip tray.
Self Pour Operations
PourTab: iOS app that is downloaded and used on each iPad display screen. Shows customers at the tap wall which brands are on tap and shows them in live time how much they are pouring by the ounce and how their balance or tab is being affected.
BarTab: iOS app that is downloaded and used on each Master iPad. It is used for activating cards, managing tabs, checking inventory levels, etc. It is also the app associated with Table Tap’s fully integrated POS functionality.
TabHub: Web-based back office management software. This website can be accessed remotely. It is used for managing new products, configuring system settings, reporting, and system diagnosis.
Dispense Limit: The amount of alcohol each patron can dispense at a time before having their sobriety assessed by a member of staff. This limit is associated with each patron’s RFID card. Once a patron reaches their limit, their RFID is automatically deactivated. They can then see a member of staff to get it reactivated and their dispense limit reset. In most states, the dispense limit must reflect two drinks. For beer, that is 32 ounces. For wine, that is 10-16 ounces.
ABV: Alcohol by volume (ABV) is a metric used to determine the alcohol content in an alcoholic beverage. The measurement shows what percentage of the beverage’s total volume is pure alcohol and usually indicates how “strong” an alcoholic beverage is.
Consumption Multiplier: An algorithm that can be applied to your Table Tap system’s dispense limit. This is a great feature for systems that dispense a variety of beverages with varying ABVs. For beer, the Consumption Multiplier is typically 1:1. For Wine, the Multiplier is typically 2:1. In this configuration, if a dispense limit is 32 ounces and a customer pours 8 ounces of beer, they will have 24 ounces left on their limit. However, if they were to pour 8 ounces of wine, they’d only have 16 ounces left on their limit. For non-alcoholic beverages, a multiplier of 0:1 can be applied so those beverages can be enjoyed endlessly.
Prepaid Card: An RFID card with a monetary balance that is paid for upfront and loaded onto the patrons’ cards. As a patron pours, their balance decreases. With prepaid cards, patrons will have both a monetary limit and dispense limit associated with their card.
Post Pay Card: Similar to opening a running tab at a traditional bar. It’s an RFID card that is synced to a pre-authorized credit card. Once a patron is issued their RFID card, their “tab” has started. As a patron pours their tab increases. A patron can manually close out their tab by checking out with a member of staff or they can simply drop their RFID card in a bucket on the way out and their tab will automatically close out at the end of the night.
Member Card: These are RFID cards that patrons keep with them and re-use. They can carry prepaid balances that carry over from day-to-day. They can also be integrated into your venue’s various promotional campaigns.
“Buy the Ounce”: A key component of the self pour model. Rather than patrons buying by the glass size (bottle, can, pint, tall), they pay for what they pour by the ounce. This means they can pour as little or as much of whatever type of beverage they like. They can sample small amounts of different beverages before they commit to a larger pour.
Draft Systems
Tap: (AKA “Faucet”) device from which the beverages flow through.
Tap Handle: Attachment on top of the tap that is pulled forward to either release beverages or pushed back to discontinue the flow of beverages. To avoid an air pocket and foamy pours, the tap handle should be pulled forward all the way until the tap is completely open.
Tap Tower: (AKA “Font”) Device that one or multiple taps mount to. May be a vertical, cylindrical column or a horizontal sheet of metal.
Beverage Line: Tubing that facilitates the flow of beverages from keg to tap. In long draw systems, the beverage lines may be insulated inside trunk line.
Keg: Cylindrical container, typically stainless steel, used for storing beer and other types of draft beverages. Below are the sizes, dimensions, and capacities of each of the different types of kegs:
Keg Coupler: Device that connects to the top of the keg. It connects both a gas line and beverage line allowing gas to travel to the keg and beverages to flow out of the keg through the beverage line.
FOB: “Foam Over Beer” device that is crucial for every self pour system. A FOB immediately shuts down the beverage flow when a keg empties and keeps the beverage lines full of liquid instead of gas. This significantly reduces beverage waste when changing kegs and prevents foam from shooting out of the taps and onto customers. For self-pour systems specifically, FOBS also prevent bursts of air from spinning our flow meters and counting ounces.
Direct Draw: A short-draw draft system that it is air cooled. The tap tower is connected directly to a self-contained keg cooler. Beverage lines travel from the keg up into the tap tower. Direct Draw units are commonly referred to as “kegerators”.
Long Draw: Type of draft system in which the kegs and walk-in cooler are stored remotely from the tap tower. Beverage lines travel from the walk-in cooler to the tap tower usually through some sort of trunk line and/or conduit. These types of systems use air to cool the kegs inside a walk-in or direct draw cooler and use glycol to cool the beverages from the walk-in cooler to the point of dispense.
Glycol: A liquid coolant critical for keeping beer cold in a long draw system. Glycol lines run within a bundle of beer lines so that every beer line touches a glycol line. A glycol machine circulates glycol to and from the tap tower. Glycol keeps the beer cold as it travels outside of refrigeration all the way to the taps. Similar to antifreeze, glycol can circulate as a liquid below freezing temperatures.
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