How should a multi-pub operator assess line cleaning?

Make each venue comparable

Use the same definitions for pints displaced, staff hours, beer cost and consumables at each site. Record the date and source of each figure. Note which premises share a beer supply or tenancy agreement and whether any line or product is excluded from a proposed system.

Calculate gross potential benefit and quoted system costs for each venue. A positive result at one site should not offset an unknown quote at another. Keep missing values visible instead of silently filling them with a group average.

Combine only like-for-like results

Add venue totals after each site has been assessed with its own cleaning interval and quote. Present avoided beer stock cost, labour, consumables and possible sales as separate lines. Do not sum possible sales into the same net benefit as avoided stock cost.

A group discussion can still reveal operational gains beyond the arithmetic: consistent records, staff training and a predictable assessment process. Any claim about a 28-day schedule remains subject to DING's approval for each cellar.

Prepare for an introduction

My Clean Lines focuses on independent operators with one to five venues. Share an individual summary for each pub, plus a group cover note, when requesting a DING assessment. DING is the product and contract provider; My Clean Lines introduces interested operators with permission.