Any bean counters help with 20L vs 30L kegs?
We have a potential new draught customer who is used to carrying a lot of imported 30 liter kegs...Stella, John Smiths, etc...
We do 10 and 20 liter kegs only, and he is complaining about the loss of beer in having to change kegs more frequently. The thing is, this place doesn't have very high turnover, and the importer of the 30L kegs he uses tells me that they have a fair amount of beer gone bad because they aren't moving it fast enough. (note that this is Japan and almost NO ONE chills their kegs, they sit under the bar at room temperature!)
The manager tells me if a keg runs dry while pouring a pint, they dump the spent pint. Seems silly to me, if its good beer, but they seem stubborn and I don't want to step on any toes by telling them what to do.
As best as I can figure, even if you are dumping a full pint on each keg, at 1 20L keg per week, that's pretty minimal in costs. In contrast, if you have 1/2 of a 30L keg go bad every 6 months (which is generous for this place I hear) then that actually costs more than using the 20L kegs for 6 months with no issues.
I'm going with the local, local product angle, faster turn time on 20 vs 30L, and longer shelf life vs beer that spent a month at sea to get here in the first place. Anyone else have some ammo/stats on 20 vs 30L?