Pour Cost Benchmark

Your Pour Cost vs. Industry Average

Industry average range:

Tips to Reduce Your Pour Cost

• 1Audit foam and waste — recalibrate CO2 pressure to industry standard (10–14 PSI for most beers)
• 2Retrain staff on proper pouring technique — a proper 45° pour with a 1" head wastes less than aggressive foamy pours
• 3Switch to smaller pour sizes (14 oz vs 16 oz) while keeping retail price the same — customers rarely notice
• 4Review keg pricing with your distributor — volume discounts and contract pricing can reduce costs 5–15%
• 5Implement a daily keg yield log — track actual pints poured vs. expected to identify waste sources
• 6Check line temperature — warm lines (above 40°F) create foam and waste. Verify cooler and trunk line temps
• 7Clean draft lines every 2 weeks — dirty lines create foam, off-flavor, and waste beer