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Hello all-
At our brewery in CT we give free samples to people who buy growlers. If they don't end up buying a growler, we charge for the tastings. We are a nano and carbonate in our kegs, so everything is served from kegs.
To track what we are doing in samples vs. what we sell in growlers, we had separate kegs for tastings and growlers. We've been doing this method for a couple months now. We use a Blichmann bottling gun to fill growlers which wastes a lot of beer (have to clear the line when filling different beers) and are going to start filling off the tap after purging the growlers with CO2, which will mean we are doing samples and growlers from the same kegs. Does anyone have a decent tracking method for samples vs. growlers in this model? After a couple of months of compiling data we have a rough idea of our numbers, but going forward would still like to keep close scrutiny on this.
What we did before starting this method was we put a "free tasting" button on our square register and punched it in for each tasting (so if we had four beers available, we'd punch it in 4 times per person) this was very cumbersome and didn't supply great data for us. Any ideas are appreciated. Thanks!
At our brewery in CT we give free samples to people who buy growlers. If they don't end up buying a growler, we charge for the tastings. We are a nano and carbonate in our kegs, so everything is served from kegs.
To track what we are doing in samples vs. what we sell in growlers, we had separate kegs for tastings and growlers. We've been doing this method for a couple months now. We use a Blichmann bottling gun to fill growlers which wastes a lot of beer (have to clear the line when filling different beers) and are going to start filling off the tap after purging the growlers with CO2, which will mean we are doing samples and growlers from the same kegs. Does anyone have a decent tracking method for samples vs. growlers in this model? After a couple of months of compiling data we have a rough idea of our numbers, but going forward would still like to keep close scrutiny on this.
What we did before starting this method was we put a "free tasting" button on our square register and punched it in for each tasting (so if we had four beers available, we'd punch it in 4 times per person) this was very cumbersome and didn't supply great data for us. Any ideas are appreciated. Thanks!