New research from Birra Moretti has found that over 40% of publicans have shared that they have faced challenges when it comes to training their staff in pouring the perfect pint, with ‘lack of time’ a contributing factor. However, 70% of publicans agree that pouring consistently high-quality pints encourages return visits, with more than half saying a well poured pint can help to attract new customers. To help publicans make the most of the perfect pint opportunity, Birra Moretti has launched its Pint Perfection Platform –– a quick step-by-step guide to give publicans, and their staff, the confidence to serve the perfect Birra Moretti pint, every time.
The importance of serving a quality pint is clear, with almost all publicans agreeing that using a clean glass, regularly cleaning beer lines, storing the beer at the correct temperature, and serving the beer at the correct temperature were key elements when pouring the perfect pint. This matches how consumers feel, with the perfect serve proven to improve their drinking experience.
With the festive period fast approaching, 68% of publicans admit there are challenges to maintaining pint quality during the busy period, with the pressures of faster service and increased footfall impacting this. To mitigate some of these pressures and maintain pint quality, over half of publicans (52%) plan to have more staff on the bar this Christmas, to help keep up with demand. Whilst 40% are set to have more branded beer glasses to further enhance the ideal serve. Other initiatives include, a refresh on training and more frequent cellar checks to ensure the beer is at the optimum temperature.
Importantly, in the current financial climate, publicans also stated that the perfect serve demonstrates value for money (26%). With more beer drinkers looking for this to make the most of their on-trade visits, this can lead to an increase in sales of more premium options. At the same time, a quarter of publicans agree that the perfect pint saves them money by reducing beer wastage (25%).
Will Rice, HEINEKEN UK On-Trade Director, said: “These results showcase that publicans are clearly aware of the benefits of serving their customers the perfect pint every time. However, the research also reveals some of the difficulties operators have in consistently delivering the optimum serve, and where we can offer more support. We found that 97% of bar staff are trained by their manager, but over two thirds of publicans said they only train staff on how to pour the best-possible pint when they first join.
“We understand that finding experienced staff has been more difficult in the last couple of years and that publicans are facing an uphill task to ensure that they have the best team in place to provide the ultimate pint experience. This is why we’ve launched the Pint Perfection Platform from Birra Moretti to help publicans and their staff find a quick and easy way to recap best practice techniques throughout the year.
“We know customers are prioritising value for money through quality experiences, so taking care of your pint serves can be a strong way to demonstrate value for money, quality and encourage return visits to your pub.”