Stay at the counter alone
Every drink goes through one person. It works very well — until everyone arrives at once.
Stay at the counter, put in a dispenser, or open a second lane?
You do not need a five-star scorecard. You need to know what each option does to your night when the room overflows.
A dispenser
A very varied family of machines. We do not describe other people's products: simply ask yourself what control you keep during service.
A second lane, supervised
Guests pour at a tap, your team keeps the hand. That is what Hop'n Bar does — and it is useful when the passage is the bottleneck, not when service is already fluid.
Three questions to ask before choosing
Who decides to serve?
At the counter, you do. With Hop'n Bar too: open, limit, cut. For any other option, ask the question before you buy.
What happens when the room overflows?
That is the only moment that counts. A solution that works at 8 p.m. but not at 11 p.m. solves nothing.
What is your team doing in the meantime?
They are pulling beers, or they are on the floor. That is where to look.
To compare, start from what exists: Hop'n Bar has been operated in a bar in Pau, under supervised service, with several thousand pours recorded. One venue, not a network.
What that does not prove: a result that holds for every venue. We publish neither revenue gain nor wait time: we have not measured them in a verifiable way.
The simplest path: describe your venue.
One minute to describe your venue, and the formats to look at first.
Prefer to talk it through?