09/22/2026
The most expensive draft problems aren’t always the ones you can see.
A few extra ounces.
A little foam.
Pressure that’s slightly off.
Temperature that’s drifting.
A line that isn’t performing the way it should.
On one pour, the difference might seem insignificant.
Multiply it across:
Every line × every shift × every day.
Now you’re talking about real money.
That’s why Floteq monitors your draft environment in real time—so operators can identify the small issues before they become big losses.
Every ounce matters.
What do you think is the most overlooked source of draft loss in a bar or restaurant?
Want to know where your operation may be losing revenue? Schedule a Floteq demo.