Serving Beverage Tanks: Increase Profitability, Decrease Footprint

Introduction

Are you trying to decide the best way to serve beverages in your tasting room? Many tasting room or restaurant owners face common issues such as lack of space, labor costs, and product loss, which directly affect profit margins. 

Saving Money in My Taproom

The Serving Beverage Bag-in-tank system can store and serve beverages from the same vessel. The inline is a food-grade, low-pressure, polyethylene bag that can be filled with beverages—beer, wine, ready-to-drink cocktails, ciders, etc. Once the contents are depleted, the bag must only be removed and replaced. After removal, the valves only need a quick sanitation, and they are ready for the next bag and batch, reducing labor costs and increasing profits.

Increase Space

Kegs and packaged products take up much space—square footage that could be used for another profit-generating table for four. By reducing the number of kegs or bottles you use, you can actually free up more seating areas for your customers. This could be used to create a merchandising area to sell your products, generating both space and revenue.

Labor Costs 

Running any business is labor-intensive. However, by identifying areas where you can streamline processes and cut down on labor, you can save money and time while also increasing job satisfaction and productivity.

Besides the space issue, managing kegs and packaging requires much time—moving, stacking, and moving again. Cleaning kegs can be one of these labor-intensive areas. It is time-consuming and messy. Using Serving Beverage Tanks can significantly reduce labor. Mad Mole's head brewer reduced a full day of work with kegs down to just 2 hours with SBTs.

Chemical Reduction 

Cleaning kegs requires labor and special chemicals. The serving beverage bag-in-tank system uses an air compressor rather than CO2 to push liquids out of bags. By reducing or eliminating kegs in your business, you are cutting the amount of money spent on cleaning chemicals…and helping the environment.

Reduce Waste

Serving out of bottles or kegs in your tasting room? The Serving Beverage Tanks from Paul Mueller Company are offered in various sizes to fit your needs and space. The unique design holds more liquid than a traditional keg. This can save you space and hundreds of dollars on bottles, labeling, and corking…as well as reduce the number of glass bottles sent for recycling or to end up in landfills.

Product waste is another common issue for the beverage industry – foamy beer or mis-mixed drinks poured down the drain – can be detrimental to the bottom line. Studies from Modern Restaurant Management show that a 20-top bar can waste as much as 20% per keg from overfilling and dumping. This translates to 26,000 wasted pints per year. At $5 a pint, that equates to a potential $130,000 in lost sales. A serving beverage tank can reduce these issues, allowing you to always pour the perfect pint or ready-to-drink cocktail. 

Do I need a Walk-In Cooler in my Brewery, Winery, or Distillery? 

Keeping your beverages at a constant temperature is key to flavor and freshness, and safety– key components of your business and your brand. With the water-glycol cooling system running through copper coils in our double-walled tanks, you can control each tank's temperature by connecting a dedicated or existing chiller. This means serving tanks can keep each beverage at individual temperatures, keeping your dark beers a little warmer than your lagers, your whites cooler than the reds, and your cocktails and ciders evenly chilled all day long. This reduces energy costs and ensures your carefully crafted flavors are carried through to your customers every single pour. 

Our Beverage Tanks come Insulated and Non-Insulated. If you already use your walk-in cooler to store kegs, a non-insulated serving tank can replace those while storing the same or more products in less space. Our Insulated Beverage Serving Tanks are the perfect solution if you do not have a walk-in or need to free up space inside it.

Freshness & Flavor While Storing

Whether it's beer, wine, cider, or that Ready to Drink cocktail using your signature vodka, every batch must taste its best, whether it's the first or the last pour. The serving beverage bag-in-tank system keeps all gases out, evenly cools, and is ready to pour—plus, your beverages will stay fresher and longer than in brite tanks or kegs.

Profit Margin 

Reducing labor and energy usage while increasing customer seating, overall customer experience, and satisfaction can directly affect your bottom line and profit margin. If you’re ready to look deeper into the serving beverage tank system for your serving room or restaurant, take a 360-degree virtual tour of these vessels. Get a behind-the-scenes look at the technology that lets you say goodbye to heavy lifting and endless cleaning associated with kegs.