AN EXCITING CHANGE FOR OUR PUBS

Introducing our new Intelligent Dispense System

We caught up with Aaron Potton, Head of QUADs and Sam Buckingham, Project Manager for GK Pubs, who gave us an insight into the new Project ID system that has been rolled out to 20 of our managed sites.

Aaron, can you tell us what the new Project ID System is?

In partnership with DFx and working in collaboration with the retail team, we have created this solution fit for our pubs that gives us information based on data to drive operational and financial advantages. This new Intelligent Dispense system uses innovative technology to trace chill the beer lines, promote hygiene and simplifies keg changes for the pub teams. Simply put, we are looking to make our pub teams lives easier so they can really focus on the guest experience.

What are the benefits of having this in pubs?

This system simplifies day-to-day operational practices along with the introduction of the professional hygiene service that supports reducing the workload of our pub teams; and allows the line cleaning frequency to extend from 21 days to 42 days. This initiative is set to deliver:

• Reduced product waste through the extended line cleaning cycles.

• Yield increases through best operational practices.

• Reduced cost to serve and energy costs.

• Consistent consumer experience.

• Improved speed and temperature of product.

What has the roll out looked like?

This has been rolled out to 20 pubs across the Nottinghamshire area. The system has been well received by the pub teams so far and there have been several first-hand positive comments from guests on the improved temperature and quality of our products.

What are the next steps?

We will be looking to identify the data from the phase one pubs to generate automated reporting that will support our pub teams going forward. Our professional hygiene visits are already underway – we have been offering coaching and support as part of these and it’s really moving the dial on quality. For me, it’s about transitioning to a world where we can be more proactive, identifying any problems before it causes operational issues for our pubs and impacts the guest experience.

We also chatted to Curtis Keeling, GM for The Talbot Inn in Mansfield, to hear about the new Project ID system from a pub perspective and the positive impact this is already having…

Curtis, The Talbot Inn is the first pub to have had the Project ID system installed what has that been like?

I was apprehensive at first, as I think anyone would be when something is about to change. Equally, I was excited to get brand new dispense equipment and be the first in GK to go on this pilot. After the first few meetings, where we discussed the system and logistically how it would be installed my mind was put at ease. GK have worked with Dfx to build the system from the ground up and it’s bespoke to GK’s needs. I have enjoyed the collaboration with internal and external stakeholders right across the project.

How is your team benefiting from the new system?

ID promotes a journey that controls quality right from the barrel to the customer’s glass. It enables my team to pour at faster speeds and change barrels efficiently with little to no waste. We benefit from better speed of service at peak trade sessions, which supports a better customer experience. Now the hygienist team take care of line cleaning and maintenance, it has allowed me more time to focus on our cask beer. We are starting to see the benefits from this, growing our OBV cask sales week on week. The system has allowed us to exceed the GK target of 101% yield, whilst we have a few products performing at 105% yield individually.

How has the new system impacted the customer experience?

Our customers are more than happy with the product they are receiving. With the current economic situation, our customers are seeking value for money. The system has amplified our beers, particularly around temperature and taste. This has been confirmed through regular feedback; our frequent customers noticed the benefits almost instantly. I am excited to see this system put to the test throughout the summer especially with the Euros on the horizon. We have a real big opportunity to shout about our great quality beer and what better way to enjoy them than during the tournament... C’mon England!