Your best staff spend the night pulling beers.
Meanwhile nobody is on the floor to welcome, advise, defuse. Repetitive pouring eats the time that makes the difference.
Some of the service can move to supervised self-pour. Your team stays responsible, and some of its time can return to the room.
What it changes for the team
Some of the glasses are poured away from the counter, which can free time for what needs a presence: welcome, advise, keep an eye on the room.
We are not talking about cutting the team
Self-pour is supervised. Time moves toward the floor; what you do with it stays your decision. Hop'n Bar adds a service lane under the venue's supervision — not a headcount promise.
The Pau team worked with the unit through the whole pilot: supervised service, several thousand pours, one venue. What that does not prove: team time saved, in hours. Not measured, therefore not displayed.
Does that mean fewer staff?
That is not how we present it. It moves service time toward the floor.
Who keeps watch?
Your team, at any time. The eye that makes self-pour acceptable stays the venue's.
The matching format
Supervised tapGive the room back to your team.
Describe your team and your nights — one minute, no contact details.
Prefer to talk it through?