In a taproom, each tap line is shelf space. Revenue per tap — sales over the number of taps — shows how hard each line works, and which beers to keep or cut.
The example
$9,600 over 12 taps.
| A | B | |
|---|---|---|
| 1 | Item | Value |
| 2 | 9600 / 12 | — |
| 3 | Per tap | → $800 |
The formula
The formula:
How it works
How it works:
- Divide total draft revenue by the number of taps for the average per tap.
- Use SUMIF by beer for per-line revenue — find the underperformers.
- A slow tap is wasted shelf space; replace it with a faster mover or guest tap.
- Compare to cost per pint to rank lines by profit, not just revenue.
Each tap is prime real estate — make it earn. A taproom with 12 taps has 12 slots competing for the same drinkers, so a line pulling half the average is costing you a better-selling beer. Tracking revenue (and profit) per tap turns the lineup into a managed menu: promote, reprice, or replace the laggards. The fast movers earn their handle; the slow ones become guest taps or seasonals.
Try it: interactive demo
Total tap revenue and number of taps.
Variations
By beer line
Per-tap revenue:
Profit per tap
Net the cost:
Underperformer flag
Below average:
Pitfalls & errors
Per tap, not per beer. Revenue ÷ tap count for the average line.
Profit, not revenue. Rank lines by margin for keep/cut decisions.
Zero taps. No taps gives #DIV/0!.
Practice workbook
Frequently asked questions
How do I calculate revenue per tap in Excel?
How do I see per-beer performance?
When should I replace a tap?
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