April 1st, 2011, marked the beginning of the 25th year of business for Freepour Controls. We believe in the concept of free-pouring, but with proper controls in place. Guests and bartenders prefer free-pour service, and our systems are designed to be accurate, easy to use, invisible to the guest, and highly effective.
If you can’t measure it, you can’t manage it. Our solutions are most effective when used as a carrot AND a stick. Screen and train staff using our metrics, establish a pour cost target, and use team building techniques to achieve the target. There are consequences for missing the target, and rewards for achieving it. People have an innate curiosity about their performance rating, and to be able to provide real time feedback that re-enforces positive behavior and attitude makes Freepour a very valuable tool.