How can a pub reduce beer wastage from line cleaning?

Build a useful baseline

Log date, line, product, beer displaced, cleaning time and supplies used. Separate cleaning loss from spillage, fobbing, out-of-date stock and other wastage so the decision addresses the right problem. If line lengths vary, an average across all taps can conceal the cost of the longest runs.

Review the cleaning procedure with the team and the current supplier. Quality should not be traded for a lower waste figure. Cask Marque provides conventional cleaning guidance; the venue's own supplier instructions and agreements also matter.

Compare options without overstating the result

A supplier-approved system that reduces full cleaning sessions may reduce the beer discarded during those sessions. Estimate the avoided stock cost from the measured pints and the purchase cost per pint. Show any possible extra sales separately because demand and sell-through are uncertain.

Include staff time, chemicals, replacement parts and the new system's full quoted costs. A one-off charge can change first-year economics even when the recurring monthly comparison looks favourable.

Check the result after a change

Keep the same measurement method before and after installation. Watch dispense quality, line-clean records and actual purchasing as well as calculated savings. My Clean Lines can introduce a suitable venue to DING, which assesses and supplies its own system.