1. Calculate per bar, not per festival
Every bar has its own taps, its own peak and its own crowd. The cocktail bar at the main stage runs differently from the bar at the chill-out. Calculate the kegs per bar and per day, and keep a reserve per bar.
2. Keep the list short
Three to four cocktails on tap, one of them alcohol-free, sells better than ten. Guests choose faster, your taps keep running and you do not run out of one popular flavour while the rest stands still.
3. Plan the top-ups
At a multi-day festival we top up during the event. Agree when, where and who signs, so the kegs end up at the right bar and not backstage.
4. Cold stays cold
Outdoors, cooling is the bottleneck. Put kegs in the shade or in a cold container and keep the line to the tap short. We deliver chilled, the rest of the chain is up to the bar.
5. Waste is close to zero
Steel kegs come back, there is no packaging to throw away and with bio-CO2 the tap stays clean. For a festival with sustainability goals that is a concrete number in the report.
The figures in this article are examples. The quantities for your situation are in the proposal.