Restaurant Development & Design

July-August 2015

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J U L Y / A U G U S T 2 0 1 5 TREND Dog Haus International Pasadena, Calif. "We are big fans of craft beer, and we wanted to take beer as seriously in our stores as we do our food. When we came across this self-serve concept, we instant- ly thought it was very cool because it's different and something nobody else is doing in our segment," says Quasim Riaz, one of the three partners at Dog Haus. Southern California's Dog Haus is a fast-casual dining concept serv- ing craft hot dogs, sausages and Black Angus burgers on grilled Hawaiian rolls. Guests can choose from signature Haus creations like the Grand Slam (a hot dog with smoked bacon, fried egg, tater tots and maple syrup sriracha) or customize their own from a selection of more than 40 toppings. Dog Haus operates nine units, and the newest store in Santa Ana, Calif., is the frst to offer self-serve beer. Although the beer station was just re- cently installed in the new store, Riaz is already impressed. "From an operator's standpoint, the system is amazing be- cause there is almost no wasted beer," he says, noting an industry average of 18 percent to 20 percent of beer going to waste at standard draft stations. That's because customers pay for every ounce they tap, which the system meters accurately to a tenth of an ounce. The operator gets 100 percent yield out of every keg. "The consumer wins because they are getting exactly the amount they want," adds Riaz. "They can sample a few different beer styles before committing to a pint." Al- though hard data isn't in yet, Riaz says he has discovered that customers who serve themselves drink more thanks to sampling — 18 or 20 ounces instead of just a 16-ounce pint. The system also helped solve a logistics issue. The partners wanted to serve beer at the newest Dog Haus, but the small kitchen didn't offer enough space to accommodate staff- operated beer taps. The solution was a kiosk in the center of the restaurant at which guests can pour their own. The stand-alone installation is self- contained. A refrigerated unit holds the kegs. On top are the taps and drainage. Mini tablet computers dis- play information on the beer and also control and monitor consumption. At the cash register, customers can purchase beer in dollar amounts. The cashier checks customers' IDs and gives each a glass and a card with an RFID sticker. Guests scan their cards at the taps and pour as much or as little beer as they want. Beers are priced by the ounce. "When you have a line out the door, which our restaurants often do, and a customer wants a beer, the person at the cash register may not be able to describe the beer in the detail it deserves," says Riaz. Dog Haus man- ages this by offering tablets that feature descriptions of each beer. The next Dog Haus, opening later this summer, will sport a similar self- serve system. The partners are also considering a wall-mount unit with more taps. Says Riaz, "When it comes to beer, more options are never a bad thing." The self-serve beer station at Dog Haus includes tablets that feature descriptions of each beer.

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