Traditional Bar vs. Self-Pour Model
Cut Down Costs with Self-Pour
Are you spending too much time and money making cocktails in your establishment? With a traditional bar, bartenders have to make each individual cocktail, which costs the operator a significant amount of money. With self-pour, you can increase the number of drinks you’re serving in a fraction of the time.
Download the case study below to learn how self-pour helped an operator reduce his costs, increase operational efficiency, and provide a unique experience all in one!
