Why Is Coors Light Rarely Available on Tap in Restaurants and Bars?
In the rapidly evolving landscape of the beer market, certain brands face challenges in maintaining their presence on tap at bars and restaurants. One prominent example is Coors Light, often considered a popular choice among consumers. However, the popularity alone does not necessarily translate to widespread availability. Here, we explore the reasons behind Coors Light’s limited presence on tap and its impact on bar and restaurant operations.
Issues with Storage and Management
The storage and management of Coors Light can be a significant concern for bars and restaurants. A keg of Coors Light can only keep the beer drinkable for two to three weeks. If a bar or restaurant fails to sell a substantial portion of the keg within a month, they often have to discard the remaining beer, resulting in financial losses. This inefficiency makes it less attractive for establishments to stock Coors Light on tap, especially if it doesn’t sell well.
Customer Demand and Bar Reputation
Bars and restaurants prioritize serving products that align with customer preferences and enhance their reputation. Offering a beer considered inferior by many of their patrons could harm customer satisfaction and potentially damage the establishment's image. As a result, when most people do not consider Coors Light a good choice, it becomes a less likely addition to the tap selection.
While customer preferences vary, a bar owner must consider the overall satisfaction of their clientele. Consequently, if they receive repeated requests for Coors Light, they may be more inclined to stock it, even if it is not as widely preferred. Conducting research in the local market can provide insight into where Coors Light is most popular and where it might make sense to offer.
Strict Product Rules and Delivery Challenges
Coors Light has stringent rules regarding product transport, delivery, and storage, which can make it difficult for some establishments to accommodate. For instance, if the Coors truck arrives and the walk-in refrigerator is inoperable, the truck will leave. Similarly, if there is insufficient storage space or time to store the beer at the correct temperatures, Coors Light may be refused. Another critical requirement is that Coors Light must be delivered cold and maintained at a maximum temperature of 45 degrees Fahrenheit.
These strict conditions can pose a problem for some bars and restaurants, especially those that prefer to serve bottled beer, which is more flexible in terms of storage and delivery. The high standards of Coors Light make it less attractive for venues that need to be more adaptable to changing circumstances.
Market Dynamics and Profitability
In the competitive beer market, the primary goal for bars and restaurants is to offer products that will sell. They often work with suppliers who offer special pricing or promotional items as incentives. However, the specific brand and popularity of the beer can influence this decision. A bar or restaurant in a specific area may find it difficult to work with a brand like Coors Light if the promise of sales is low.
For instance, in my experience, certain beer brands would not even consider working with a seller who promised minimal sales. This highlights the importance of practical commercial considerations in addition to consumer preferences and brand reputation.
In conclusion, the limited availability of Coors Light on tap in restaurants and bars is a result of a combination of storage and management challenges, customer demand, and strict product requirements. Understanding these factors can help both establishments and potential consumers make more informed decisions. If you find that Coors Light consistently ranks among the most popular brands in your area, it may be worth reaching out to bars and restaurants to see if their selection can be expanded to include this favored beverage.