Struggling Gen Z and millennial grads should consider turning their back on their degrees and retraining to become hospitality and trade workers, Randstad’s CEO warns.
I went to a taphouse like this. You were issued a lanyard with an rfid chip in it that was linked to your tab. You’d scan the chip on the tap you wanted, and pour as much or little as you like into your glassware of choice. It had the price listed on the description screen for each tap, and would charge according to what you poured, down to a pretty small amount, because you control the tap handle. Want to try a small splash for a quarter? You can!
So yes it absolutely can scale larger. This place has I think 50+ taps, and because they only needed a few people for staff for dozens of tables (they had a limited cold food menu or it could have been one person easily), the overhead seemed like it was pretty low.
We went at an off-time, but they said they stay pretty busy on weekends and stuff.
I went to a taphouse like this. You were issued a lanyard with an rfid chip in it that was linked to your tab. You’d scan the chip on the tap you wanted, and pour as much or little as you like into your glassware of choice. It had the price listed on the description screen for each tap, and would charge according to what you poured, down to a pretty small amount, because you control the tap handle. Want to try a small splash for a quarter? You can!
So yes it absolutely can scale larger. This place has I think 50+ taps, and because they only needed a few people for staff for dozens of tables (they had a limited cold food menu or it could have been one person easily), the overhead seemed like it was pretty low.
We went at an off-time, but they said they stay pretty busy on weekends and stuff.