Ding Innovation

We save business owners 75% of wasted draught that is currently being thrown away by venue operators during their weekly beer line clean, also 100’s of hours of staff time every year whilst delivering consistently perfect drinks every time with our Ding Innovation Technology. OUR MISSION- Reduce the £300 million in wasted draught every year and put that profit back in the pockets of the owners- Save 100’s of hours of staff time for every business that is doing weekly line cleaning- Help bars serve top quality, fresh draught that keeps customers coming back and therefore increasing profit as well as the saving costs- Help the environment by introducing a less corrosive cleaning process. For the past three years our founders Jon Lee and Anthony White have been developing our technology in the UK that is in use in multiple national accounts such as Village and Campanile hotel groups and many individual venues. WHAT MAKES US DIFFERENT- Ding uses a combination of radio waves with our specifically designed cleaning powder that works 24/7 to slow down yeast formation in the lines so that you only have to clean your lines once every 28 days instead of weekly- Our Ding Elimin8 powder was created by our own in house pharmacologist Paul Holmes. Paul is CEO of a Cheshire based pharmaceutical business and is an expert in his field. It is a bespoke powder designed to deliver an overnight clean which destroys all bacteria and yeast growth, leaving pin clean lines at the start of every month- We don’t charge any huge upfront buy costs as we wanted to make this as easy as possible to get as we are aware of the problems faced by the hospitality industry over the past 2 years and are determined to increase profits for the industry. Interested? Then reach out any way below for a quick, informal chat to see if we can help your business. Email me at: lesley@dinginnovation.co Visit us online at - https://dinginnovation.com/ Or call us directly on 0800 050 2636