Every venue has hidden variance. Our sensors and analytics surface the patterns that manual checks cannot see.
These are the types of issues Pourmetrics detects automatically, around the clock.
Busy taps often see 5-15% overpour. That adds up to hundreds of uncaptured pints per month. Pourmetrics flags the exact tap, product, and time window.
Variance often clusters by shift. One team may pour consistently; another may run 12% over. The system highlights these patterns automatically.
Slow leaks, partially blocked lines, and foamy pours create waste that is invisible until measured. Sensors detect these in real time.
Line cleaning should follow a regular cadence. Pourmetrics detects when cleaning events occur and flags lines overdue for maintenance.
Flow detected on a line with no corresponding POS sale. These "ghost pours" can indicate training issues, free pours, or mapping gaps.
Even well-calibrated lines drift over time. Pourmetrics tracks pour-to-serving ratios and alerts when recalibration is needed.
These figures represent what Pourmetrics typically surfaces in the first weeks of monitoring.
These are illustrative figures based on typical draught monitoring scenarios. Actual results vary by venue.
What operators typically discover in their first 60 days with Pourmetrics.
Most venues assume variance is around 2-3%. Early pilots commonly identify variance of 5-12% on certain taps, particularly high-volume lager lines during busy periods.
Within the first two weeks, clear patterns become visible: which taps, which shifts, which products, and which bars show the most variance. This enables targeted action rather than guesswork.
Simply making variance visible to bar managers creates immediate improvement. Awareness alone typically reduces overpour by 20-30% before any process changes.
For a venue with 12+ taps, the recovered revenue typically covers the cost of the system within the first month of operation.