The queue at the counter.
Guests won't wait. The wall takes the simple orders while your counter keeps going.
Operator-controlled self-service beer wall
Guests serve themselves. You stay in control.
When the bar is slammed, the queue grows and guests don't want to wait. Hop'n Bar installs a self-service beer wall: they pour, you stay in control.
When the bar is slammed
The queue stretches. Guests don't want to wait. The counter saturates, the team is running, you lose throughput — and money.
The Hop'n Bar wall stays open: guests pour — beer, and depending on the project wine or a soft drink — and you keep control from a distance.
Less waiting for the guest.
More control for the operator.
We built the smart drinks wall for that — so rush doesn't eat your numbers, or your morale.
Why Hop'n Bar by iPeech
Saturday, the counter overflows. Guests get impatient. You lose throughput.
With Hop'n Bar, the wall keeps running. With iPeech, you see what happens at the tap — so rush doesn't eat your night.
iPeech is the intelligent management ecosystem: iPeech will tie your drinks throughput to the till, the till to stock, to people, to hygiene, to the books (modules in development). iPeech is your A.M.I. — Assistant Métier Intelligent, a smart operations assistant.
Read why Hop'n Bar by iPeech →Self-pour market
Manufacturers publish order-of-magnitude figures — not a Hop'n Bar promise.
Self-pour manufacturers publish commercial figures on sales and more. Unverified — not a Hop'n Bar promise. Details and public sources on the sources page.
See the sources →Field proof
Used in real service.
Thousands of pours.
Hop'n Bar measurements, from a real operating history.
- 4 203
- pours completed
- 551
- distinct clients
- 469 / 551
- clients who made more than one pour
- 7.63
- pours per client on average
A pour is a drink service, not a visit; 469 / 551 is therefore not a retention rate. These results describe the observed operation and do not guarantee the same result in another establishment.
See the detailed proof (period and method)IN ACTION
See Hop'n Bar operating in real service.
Archive from the Pau pilot: the system as it was then, not performance promised today. Current figures: Field proof.
What it changes
The queue grows. Throughput walks out. The team is stuck.
That's rush friction. The wall takes it: guests pour, the operator stays in control.
Throughput walking out.
Counter slammed, night getting eaten. Several guests at the wall, without blocking service.
Control slipping.
You stop seeing what comes out. Every pour measured: you keep an eye on it.
Team stuck, waste creeping in.
Fewer runs to the counter; the team comes back to welcome. You stay in charge.
What you install.
A beverage wall, taps, controlled access and measured pours. The operator stays in control of the service and the day-to-day operation.
Payment
Payment at the tap with myPOS — in beta testing.
Not in production today. Payment at the tap is in beta testing, on the myPOS Sigma terminal: contactless, Apple Pay, Google Pay — identify and pay at the point of service — not only at the bar.
Partners
Partner / reseller myPOS · Toporder
Logo display authorized by myPOS Partnerships (Maxime Cusin, email).
How it works
Three steps to serve yourself.
Identify
The guest identifies before pouring. The establishment keeps control of access.
Choose
They see the drinks on the wall and take a glass.
Pour
They pour. Each pour is measured. The counter can keep running.
Operator: Control · Measure · Decide
Establishments
Where rush makes the queue, and the operator loses the hand.
Questions
The useful questions before you start.
Who stays in control of service?
The establishment. Hop'n Bar runs as self-service: you open, monitor and stop service under your own rules. You stay in control.
How does Hop'n Bar fit alongside counter service?
As an extra service lane. The wall takes some of the simple pours while the counter keeps running.
What does the establishment need to provide?
A place where people can move through, plus power and network at the service point. We check the rest with you, on plan or on site.
How do I know whether Hop'n Bar fits my establishment?
We look at flow, available space, peak demand and how the establishment stays in control. A conversation tells us whether a site study makes sense.
Contact
Let's talk about your establishment.
Describe your bar, hotel, campsite, restaurant or event. We get back to you to see whether Hop'n Bar makes sense there.