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How Self-Pour Boosts 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.

Number of Customers is the amount of people coming into your venue during a given time. More people equal 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.

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.

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.

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.

“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.

Table Tap is the first company worldwide to market and sell self-service draft beer technology. Responsible for the launch and proliferation of the Pour Your Own movement in the United States and its “approval” by alcohol authorities in almost all 50 states. Our goal is to innovate and automate taproom operations to improve the bottom line while simultaneously providing the most interactive and engaging customer experience so your patrons come back time and time again.

Table Tap provides solutions for breweries and taprooms across the country. In addition to our flagship WallTender and TableTender self-pour technology, Table Tap also offers draft systems and its own in-house POS system to provide operators with the most turnkey solution on the market. Table Tap is driven by innovation and continues to use the most up-to-date technology within the industry. Cheers, and always remember to #PourYourOwnBeer.