5 Tips to Reduce Beer Waste in Your Bar
Posted: Sun Dec 22, 2024 9:12 am
Did you know that on average 20% of each keg of beer is wasted? Reducing food waste is a key topic in the restaurant industry, and most bar and restaurant managers attach the utmost importance to it. However, when it comes to kegs, it is difficult to know the exact losses. Because beer is a high-margin and profitable beverage, it is easy to overlook small losses, but they quickly add up. If you lose 20% of your beer every time, you will notice it in your turnover in the long run. But how can you reduce these losses, often caused by bad habits behind the bar?
Here are 5 tips that will help you overcome the problem and reduce waste :
Tip 1 – Let’s review the basics: glass
Before we get into keg technology and efficiency, you need to start with the basics. How do you wash your glasses? Detergents are usually petroleum-based, leaving a film on the glasses that ruins the foam and taste telegram free number philippines of the beer. Therefore, use a special glass detergent to avoid having to pour multiple beers because the taste is off.
Another essential step is to prepare the glasses by rinsing them briefly with water before filling them. This reduces friction, making the beer more consistent and easier to pour into the glass. What you should definitely avoid is storing the glasses in the freezer, which can cause too much foam and mask the taste of the beer.
5 Tips to Reduce Beer Waste in Your Bar
Tip 2 – Mousse: a delight not to be underestimated
Did you know that foam is made up of 25% beer? With the right technique, you can control the perfect amount of foam and you can already avoid wasting a lot of beer. This requires a little practice first. Those who have already tasted beer know to start by holding the glass at a 45-degree angle and gradually hold it upright when the glass is ⅔ full. This prevents the formation of too much (and too little) foam.
Two other important factors in foaming are temperature and pressure . This is a balancing act, so let an experienced person set the CO2 pressure and temperature when hooking up a new keg. Too much CO2 pressure will produce too much foam, and too little pressure will produce little or no foam. The lower the temperature, the less pressure is needed on the tank.
Before connecting a new keg, it is also advisable to let it "sit" for 24 to 36 hours. Imagine a can of beer that has been shaken: it is the same with a keg of beer. Give it time to settle properly. It will repay you!
Tip 3 – Reduce order errors and free beers
Your customers will never turn down a free beer, even if it’s unintentional. But if your team often offers a drink, it can increase waste. The same goes for order errors. Therefore, first make sure you have a POS system that works well to track orders, such as the Lightspeed Restaurant POS’s mobile ordering . It allows you to send orders directly to the bar, avoiding errors. So opt for a cloud-based and iPad-based POS system , such as Lightspeed Restaurant.
Here are 5 tips that will help you overcome the problem and reduce waste :
Tip 1 – Let’s review the basics: glass
Before we get into keg technology and efficiency, you need to start with the basics. How do you wash your glasses? Detergents are usually petroleum-based, leaving a film on the glasses that ruins the foam and taste telegram free number philippines of the beer. Therefore, use a special glass detergent to avoid having to pour multiple beers because the taste is off.
Another essential step is to prepare the glasses by rinsing them briefly with water before filling them. This reduces friction, making the beer more consistent and easier to pour into the glass. What you should definitely avoid is storing the glasses in the freezer, which can cause too much foam and mask the taste of the beer.
5 Tips to Reduce Beer Waste in Your Bar
Tip 2 – Mousse: a delight not to be underestimated
Did you know that foam is made up of 25% beer? With the right technique, you can control the perfect amount of foam and you can already avoid wasting a lot of beer. This requires a little practice first. Those who have already tasted beer know to start by holding the glass at a 45-degree angle and gradually hold it upright when the glass is ⅔ full. This prevents the formation of too much (and too little) foam.
Two other important factors in foaming are temperature and pressure . This is a balancing act, so let an experienced person set the CO2 pressure and temperature when hooking up a new keg. Too much CO2 pressure will produce too much foam, and too little pressure will produce little or no foam. The lower the temperature, the less pressure is needed on the tank.
Before connecting a new keg, it is also advisable to let it "sit" for 24 to 36 hours. Imagine a can of beer that has been shaken: it is the same with a keg of beer. Give it time to settle properly. It will repay you!
Tip 3 – Reduce order errors and free beers
Your customers will never turn down a free beer, even if it’s unintentional. But if your team often offers a drink, it can increase waste. The same goes for order errors. Therefore, first make sure you have a POS system that works well to track orders, such as the Lightspeed Restaurant POS’s mobile ordering . It allows you to send orders directly to the bar, avoiding errors. So opt for a cloud-based and iPad-based POS system , such as Lightspeed Restaurant.