Many draft beer systems are designed to be relatively efficient, but the biggest variable in dispensing the beverages is human error. Most product waste comes from staff discarding foam with each and every pour. No matter how much time is spent training new employees, there will always be variation in pouring habits, especially considering the breadth of manager techniques.

Having consulted with hospitality professionals for years across the spectrum of food service operations, I have listened to their complaints concerning waste of labor hours, constant staff training and most importantly, draft product waste. Managers spend endless hours of ongoing training to teach their staff how to pour quality draft beer, and the staff's lack of concern regarding waste makes training a relentless task.

The revolutionary design of the Low Foam EZ Pour Cup standardizes the pouring method, therefore reducing waste, as well as labor and training costs, while increasing profits and improving the overall customer service experience.