How much draft beer are bars and restaurants actually losing?

[brentreynard]

After operating breweries and restaurants for years, I realized very few, including myself, could answer the question - What is your average beer loss per keg? 

Between foam, overpours, spills, comps, and simple mistakes, it's common to lose thousands of dollars each year without realizing it.

What is your beer loss?  Has anyone found a good way to measure keg yield using Square?

[Getonthebus]

We have both an indoor bar and an outdoor bar so our planned loss is different for each due to the heat in the summertime. Our indoor temperature controlled kegerator has a planned loss of 32oz. per keg with all of the fun things you mention above. Our outdoor bar has a planned loss of 42oz. because our kegerators struggle to stay cold in the hot summer months and the beer that sits in the neck of the kegerator (while waiting to be poured)  gets warm and lots more foam due to this as well. Our goal is 115 pours from each full sized keg. In a perfect environment, I think the goal is about 120 pours but there is NOTHING perfect about our place.

The majority of our loss is from staff pulling themselves a cold one. 😞

But as far as the measure for keg yield by utilizing the Square - I don't have a good answer for you. Sorry!