Every ounce that leaves the keg, accounted for.

Born in the beer business. Bevchek tracks every pour to a tenth of an ounce and reconciles it against your POS nightly — so shrinkage shows up the same night, not at month end.

What Telemetry actually means:

Four signals, from the keg coupler to the register.

Temperature is a symptom, not a diagnosis. It’s great at telling you there’s a problem and terrible at telling you why. Bevchek stacks metrics into a holistic picture of what each piece of equipment is doing. That’s what makes prediction possible:

Flow, per line, in real time

Poured, dropped, given away, or “lost.” You’ll know which.

Every line reads to a tenth of an ounce, so a short pour, a line cleaning and a comped pint land in separate columns instead of one blurry shrinkage number at month end.

Keg-level inventory

Live levels and depletion forecasts, so you order what you need and never blow a Friday on a dry tap. Operators recover an average of 9 kegs a month.

Depletion is forecast from your own pour history, so ordering stops being a guess and a keg change never lands mid-rush.

Line and cooler temperature

Foam is waste, and warm lines make foam. Quality alerts fire before guests taste the problem.

Line and cooler probes report continuously. When a cooler drifts or a line warms, the alert reaches whoever is on shift while there is still time to fix it.

Variance, reconciled nightly

Every ounce poured matched against every ounce sold.

The reconciliation runs overnight and the report is waiting in the morning, broken out by line, by shift and by bartender.

Tiered alerts, your way

Awareness alone changes behavior.

70%

Less Draft Waste in <1 Week

$34k

Average Savings per Year

4k -> 200

Weekly waste reduction (oz)

More
Than
Beer

If it flows through a line, we track it: wine on tap, cocktails on tap, cold brew, kombucha.

And accountability is one of the biggest wins — shift-by-shift pour-versus-sales reports turn a month-end mystery into a five-minute conversation after each shift.