ABOUT THIS EPISODE
Can self-pour technology help you increase revenue while reducing labor costs?
In this episode of Behind the Tab, Patricia Mejia sits down with Darren Nicholson, CEO of iPourIt, to discuss how self-pour beverage systems are helping breweries, hotels, food halls, theaters, and entertainment venues serve guests faster while improving margins.
Darren shares how operators are using self-pour to:
Reduce labor costs by up to 30–40%
Increase beverage and food sales
Eliminate lines and ordering friction
Extend service hours without adding staff
Improve beverage yield and inventory control
The episode also covers the latest enhancement to the GoTab + iPourIt integration, which allows guests to open a tab on their phone and pour directly from the wall by scanning a QR code—no RFID cards, wristbands, or app downloads required.
You’ll hear real-world examples from Bear Cave Brewing, Portofino Hotel & Marina, and The Green Door Tavern.
If you’re evaluating self-pour beer systems or looking for new ways to increase revenue in a high-volume hospitality business, this episode offers practical guidance and ROI benchmarks.
Join the GoTab and iPourIt teams for a happy hour on May 18 at The Green Door Tavern during the National Restaurant Association Show.
