Perfect carbonation means better beverages and better business.
The value of serving the perfect pint – great taste and zero waste.
Zero Waste Means Optimal Profit
Tiny bubbles can make a big difference at the cash register. Thousands of dollars of draught beer can be wasted annually, simply because the blend of carbon dioxide and nitrogen gas is not properly administered.
The use of carbon dioxide alone with beer pumps can create over-carbonated, foamy beer, resulting in excessive waste, lost revenue and unhappy customers.
- 8% waste (from beer left in the keg)
- 158.7 ounces lost/keg
- $45.35 revenue lost/keg
- $21,767 revenue lost/year
The use of a 25% CO2 / 75% N2 blend on ales and lagers creates under-carbonated, flat beer, resulting in over-pouring, lost revenue and unhappy customers.
- 5% waste (due to over-pouring)
- 99.2 ounces lost/keg
- $28.34 revenue lost/keg
- $13,604 revenue lost/year
A precise blend of carbon dioxide and nitrogen delivered at the correct pressure is the key to perfect carbonation. The optimal draught beer pour for maximized customer enjoyment and restaurant profitability – the “perfect pint” – is a 14-ounce pour comprised of 13.5 ounces of beer and 0.5 ounce of beer within a ¾-inch head of foam.
Based on 40 kegs/month, the perfect pint can deliver:
- $1,134-$1,814 additional revenue/month
- $11,563-$18,502 incremental profit/year