Today, the counter concentrates everything
Order, service and payment go through the same point, at the same moment.
A supervised second service lane for busy hospitality venues
Guests came to enjoy themselves. Not to wait at the counter.
When the counter gets crowded, Hop'n Bar gives guests another way to pour — simple for them, controlled by the venue.
Already used in real conditions in Pau.
Field proof
Already used in real conditions in Pau.
One pilot venue, several thousand pours recorded in real conditions. The film opposite was shot on that site, with real guests.
One pilot venuePau, in real operation.
Several thousand poursrecorded on this site, in its own conditions.
A bounded proofThis is not a national performance promise, nor an industrial validation at scale.
What the market publishes
Category figures are not yours.
Self-pour operators publish, according to their own commercial data, sales increases on the order of 45 to 50 % and labour-cost reductions on the order of 20 to 30 %. This is not what we claim for your venue: it is what others publish for theirs.
- These are commercial data published by third parties, according to their own commercial data.
- These figures do not constitute a Hop'n Bar result, nor a guarantee of result for your establishment.
- Recorded on 21 August 2026. To be revalidated before any public reuse.
For your venue, one action counts: start from your assumptions, not from an average.
The moment that counts
When the counter gets crowded, Hop'n Bar gives guests another way to pour.
No « zero wait » promise. A second service lane, designed for the moments when everything arrives at once.
With Hop'n Bar, service is shared
Your team keeps the counter. Guests who want to move fast pour at the wall, under your supervision.
Guest path
The guest understands in a few seconds.
The experience should be simpler to live than to explain.
- 01
Activate
The guest accesses according to the mode the venue provides.
- 02
Explore
They see what is available, compare, choose.
- 03
Pour
They take their glass, or taste before choosing.
- 04
Enjoy
They go back to their moment, not into the queue.
Operator side
What matters is what you can decide afterwards.
Not a dashboard for show: understand what is poured, when, and where to put the team's attention.
Where the pressure is
Which moments concentrate demand in your venue.
What actually leaves
What your guests choose, and what stays.
Where to put the team
Where the team's attention matters most.
How it works
The product becomes obvious when you see the gesture.
Hardware comes after the benefit: a screen, an access, a pour, and a decision that stays in the venue.
Screen
A readable, guided choice, designed for a guest standing, in a hurry.
Access
Card, wristband, QR or NFC, according to what already exists in your venue.
Pour
The guest pours at the wall, with a measure of what is actually served.
Local control
The venue keeps service authority. The decision is taken on site.
Drink families
What we serve, and what we prepare.
Each family has its technical constraints. We distinguish what is established from what remains to be qualified with your venue.
Beer established family
Wine to qualify by venue
Soft drinks to qualify by venue
Cocktails prepared in advance to qualify by venue
Kombucha targeted family
Cold brew targeted family
« Targeted family » means the family is planned in the design, not that it is demonstrated today in your configuration.
Access and payment context
Access adapts to your venue. The decision to serve does not.
Card, wristband, QR, NFC: the access mode depends on your context and on what you already use.
- The payment context stays the venue's. Hop'n Bar attaches to it; it does not replace it.
- Opening an access never actuates a tap remotely: the service decision stays local.
- No personal data is needed to discover the product or start a simulation.
Operational intelligence
The questions an operator actually asks.
What is poured the most?
When does demand accelerate?
What is left in the keg?
What deserves my attention tonight?
Preview — indicative simulation
This preview is a simulated illustration, not an operating reading. Real values depend on your venue.
For which venues
Not a single « typical customer ». Venues, moments, constraints.
Each context has its rush moment and its way of serving. That is what decides the configuration.
Bar / Taproom
The rush is short, dense, and always falls at the same moment.
Hotel / Campsite
In some venues, keeping a bar open continuously does not make sense.
Restaurant / Food hall
Drinks should not slow table service.
Event
High throughput, short duration, installation constraints. Accompanied study.
Leisure / Club
Irregular rushes, with slots that are hard to cover.
Group / Multi-site
Several venues to equip, with constraints that are never quite the same.
Configurator
Describe your venue. We show you the formats to examine and the points to check.
Value first: no email is asked to get a first orientation.
Your venue
Venue type, busy periods, current service organisation.
Your service
What you serve, how, and at what pace.
Your track
The formats to examine and the points to check before going further. No score, no automatic eligibility.
No magic figure. Visible assumptions.
If you enter your price, glasses per month and margin, the configurator shows the arithmetic of your own figures. This is not an ROI, not a payback, not a scenario engine.
Your data
Volume, price, margin: only what you enter. Nothing is filled with a market average.
An order of magnitude
Price × glasses, then × margin. An indicative scenario, bounded to your assumptions.
A conversation afterwards
Useful to prepare the exchange, not to promise a result.
These scenarios are indicative simulations, never a result commitment. Hop'n Bar does not publish a profitability promise and does not guarantee any gain.
Installation and next steps
What is possible today, and what will come later.
Today
- You describe your venue in the configurator.
- You see the formats to examine and the points still to check together.
- We study the venue: space, drink supply, network, power.
- We make a proposal conditioned on that study.
Later
- A standard offer for simple, already-qualified cases.
- An online order, when the conditions are met.
- Complex cases will still be handled as an accompanied study.
This column describes a product direction, not an available capability. None of this is activated today.
Objections deserve an answer before the form.
Is it really autonomous?
No. The guest pours themselves, but the venue keeps supervision and the service decision. Self-pour does not mean autonomous service.
Who keeps control?
The venue. Access is opened according to the mode you choose, and the decision to serve stays local.
Does it replace my team?
No. It is a second service lane for the moments when everything arrives at once. Your team keeps the hand on service.
Which drinks can be served?
Beer is the most established family. Wine, soft drinks and cocktails prepared in advance are planned according to the venue's technical compatibility, and are qualified case by case.
How does it fit my till and payment?
The payment context stays the venue's. Hop'n Bar attaches to it, does not replace it, and does not collect payment in the venue's place.
How does installation work?
It starts with a venue study: available space, drink supply, network, power. The result of that study conditions what is proposed.
And maintenance?
It is part of the installation discussion. The level of support is decided with the venue, not in its place.
What if the network drops?
The service decision is taken locally, in the venue. It does not depend on a remote authorisation.
Standard or custom?
Today, every project goes through an accompanied study. A standard offer for simple, already-qualified cases will come later, when the conditions are met.
What is actually proven today?
One pilot venue in Pau, with several thousand pours recorded in real conditions. That is a real-use proof, bounded to that site. It is not an industrial validation nor a national performance promise.
Your venue
Let's see what Hop'n Bar would look like in your venue.
We start from your establishment, your rushes and your way of serving. Not from a generic speech.
Talk to Hop'n Bar: contact@hopn.bar · 07 88 76 38 83 · Ask for a study