"I’ve been in the restaurant business all my life and it’s rare that you find a new technology that can reduce labor cost and reduce waste while at the same time creating an “experience” for the customer. PourMyBeer technology does all of that and more. In my opinion, this technology …
"60% of our total alcohol revenue comes from our self-pour tap wall, staffed by 1 employee, while only 40% of alcohol revenue comes from our traditional bar, in which we have 4 employees staffed."
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