Heineken unveils draught beer dispense innovation
The SmartDispense system, which has been introduced quietly to 400 outlets to date, is said by Heineken to be 20% more energy efficient that traditional coolers.
Heineken said the system suits venues with limited cellar space or those that sell a lower volume of beer or cider. There are different versions of SmartDispense that are either fixed or suitable for mobile bar units.
It has been introduced at both Heineken’s own leased pub estate Star Pubs & Bars and also among the company’s freetrade customers, M&C Report has learnt.
Driving profits
The brewer said the technology also helps reduce wastage, with less fobbing per tap, and could save around 7p per pint.
Simon Gray, draught dispense development manager at Heineken, said: "Draught beer and cider is the most unique selling point the on-trade can offer, providing licensees and publicans with a clear point of difference and the opportunity for incremental sales opportunities.
"We know that for outlets with lower draught beer and cider volumes the cost implications of a traditional cellar often outweigh the return on investment. We want to ensure that publicans and licensees can serve great quality draught beer and cider for all occasions, driving profits by maintaining the standard of serve and delivering the perfect pint every time.
"Heineken SmartDispense offers licensees a new simple and cost-effective way to consistently present customers with top quality, refreshing draught beer and cider."
Improvement
John Rowlinson, licensee of The Salisbury Ale House in Manchester, said: “Heineken SmartDispense is completely chilled up to the connector and this reduces the bacterial build up that occurs with older systems. As there’s no line cleaning for three weeks I’m saving three quarters of the line clean wastage that used to happen.
“However above all it has re-invigorated the pub by pushing us to improve every other aspect of our offer. I have had the time and incentive to improve the bar area, give staff additional training and introduce new glassware, resulting in a better customer experience.”
