The leader in self-serve pour by the ounce systems.
How does self-serve beer and wine work? The iPourIt model empowers patrons to make choices, skip waiting, and have fun. It also enables operators to charge for the amount the patron pours while serving responsibly.
DRINKS THAT CAN BE SERVED ON DRAFT
BEER
WINE
COCKTAILS
KOMBUCHA
COLD BREW
SOFT DRINKS
Beer
Wine
Cocktails
Any Cocktail (strained of fruit and pulp) can be served on draft. So why serve cocktails from a tap?
More consistency | Serve many drinks faster | Save on packaging and storage | Easy samples of a cocktail
Kombucha
Kombucha is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.
Cold Brew
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Soft Drinks
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Why I-POUR-IT?
Self-Serve Markets
TASTING & TAPROOMS
CASUAL DINING
FAST-CASUAL
URBAN LIVING
CORPORATE OFFICE
HOSPITALITY
Learn more about the experience
Patron Perspective
STEP 1: CHECK-IN
The patron easily opens a tab by presenting a credit card and driver’s license to the operator to be scanned. They’re then assigned an RFID wristband or card, and is free to pour up to 32 ounces of beer, 12 ounces of wine, or any combination of the two. (Ounce limits programmable.)
STEP 2: EXPLORE
The patron can browse various beverage selections by viewing the iPourIt Taplet™, a digital screen located on top of every tap. Each Taplet™ includes information such as beverage name, type, brewer, description, ABV, IBU, price per ounce, etc. The patron can also view a larger digital menu board that displays the same information for every selection available, all in one screen.
STEP 3: POUR
Once a patron makes a decision, they simply hold their wristband up to the logo in the lower right corner of the Taplet™. A green light appears, indicating it’s ready to pour. The patron pours as little or as much as they like. The tap is then closed and the screen shows how many ounces were poured (and how many remain).
STEP 4: EXPLORE MORE
The patron has the choice to pour from as many taps as they choose, up to the ounce limit. Once they reach the limit, iPourIt technology automatically instructs them to visit a friendly staff member for additional ounces. Staff can quickly add 24 more ounces of beer from any one of the Taplets™ or from the iPourIt management workstation. (Ounce limits programmable.)
STEP 5: CLOSE-OUT
When the patron is finished, their wristband is scanned, their credit card is charged, and they’re issued an itemized receipt. Any food purchases can also be combined on this transaction. The entire process is simplified—from Tap-to-Tab™.
Operator Perspective
STEP 1: CHECK-IN
Staff check-in of patrons is a simple process as the management work station features patented software that authenticates their driver’s license and confirms they are of age. This technology uses an algorithm that collects valuable demographic data for the operator, including gender, age, and zip code. This is aggregate data used to assign a unique ID for each patron. (Data is not used for tracking individual consumption.)
STEP 2: MANAGE INTELLIGENTLY
Staff has full access to beer and wine inventory, pricing, Taplet™ updates, menus, and the iPourIt app. iPourIt takes the heavy lifting out managing the beer and wine inventory. With over 32,000 types of beverages in the iPourIt menu, selecting a new product and replacing a product on the tap is done quickly and easily. Once the correct beverage and keg size is chosen from the menu and added to the tap, it automatically updates the Taplet™ and social media outlets. And with the iPourIt wireframe, it automatically updates your website with the newest addition to your tap wall.
STEP 3: ACTIVELY CLEAN LINES
The iPourIt system features line-cleaning alerts and line history reports, enabling operators to deliver patrons the optimal tasting experience.
STEP 4: EMPOWER PATRONS
With less staff stuck behind a bar and free to be more interactive, operators can redeploy them to educate and assist patrons on the self-serve process. These employees can now be “beer gurus” who answer operational questions, recommend products, and add more ounces for patrons who need them.
STEP 5: CLOSE-OUT
At close-out, staff simply scans the patron’s wristband and issues them an itemized receipt, capturing valuable (anonymous) pour data in the process.
