Canada's Draught Quality Assurance Program
Tired of Foamy Pints, Returned Beer, and Draught Variance You Can't Explain?
We show bar owners exactly where they're losing money on draught and how to fix it without replacing equipment or changing suppliers.
Here's the thing about your draught service company:
They're great at what they do. They clean your lines every four weeks, they fix broken equipment, and they usually answer your calls. But they're like firefighters. They show up when something's already broken.
Nobody's teaching your staff how to properly pour a pint or troubleshoot foam issues at 9 PM on a Saturday. Nobody's checking if your glycol chiller is actually maintaining the right temperature. And nobody's making sure your "clean" glasses are actually Beer Clean (spoiler: they're probably costing you 25¢ per pint).
That's where we come in.
We don't clean lines, sell equipment, or compete with your service company. We do the three things they don't have time for:
System Assessments - We evaluate everything from keg to glass and score your setup out of 100. Most bars score very low on their first audit. We show you exactly where you're losing money and how to fix it.
Staff Training - Online courses your team can actually complete. Proper pouring, troubleshooting, keg changes, upselling. Everything they need to know but nobody ever taught them.
Beer Glass Cleaning - Your glasses might look clean, but if they're not Beer Clean, every pint you pour has no head retention, tastes flat, and costs you an extra quarter because you're filling it to the rim.
The result? You stop wasting beer, your staff actually knows what they're doing, and you finally hit your draught cost targets.
Watch this 2-minute video to see exactly how we help bars like yours stop losing money on draught.
Let me guess what's happening in your bar right now.
Your beer pours foamy and nobody knows why. The service tech shrugs. The brewery rep says "it's your system." Your bartenders just pour it anyway and hope the guest doesn't complain.
But they do complain. Flat beer, weird taste, no head retention. You comp pints, you lose money, and you feel stuck because you've already tried everything you can think of.
Your draught variance is 2% or higher when it should be under 1.5%. That variance alone is costing you thousands every year.
You bought draught meters. Still have variance. You trained your staff once. They forgot it all. Your glasses look clean but your pints have no head.
And here's the worst part: you're embarrassed by what you're serving, but you don't know how to fix it.
Stop Training Bartenders With Hand-Me-Down Bad Habits. Get Them Properly Certified.
Find Out Exactly Where You're Losing Money From Keg To Glass.
Your Glasses Look Clean, But They're Costing You 25¢ On Every Single Pint You Pour.
The Path To Better Beer
Step 1
Book A Demo
We'll spend 20 minutes learning about your specific challenges and how much money you're losing. No pressure, no sales pitch. Just an honest conversation about whether we can help and what your custom plan would look like.
Step 2
Start The Program
Your Glass Cleaning Kit ships immediately. Your staff simply scan a QR code to begin their training. We schedule your first Deep Dive Audit where we'll score your entire system and show your leadership team exactly what needs to change.
Step 3
Get Results
Your keg yields improve. You stop comping pints. Your variance drops below 1.5%. You sleep better because your system isn't crashing on Friday nights. And for the first time in a long time, you're actually proud of the beer you're serving.
When I was a GM, my draught spillage was 10% on a good week. Nobody could help me fix it. The service tech would shrug and say "it's just the way your system is designed, Steve."
I remember busy Friday nights when our system would crash and we'd have to 86 draught for the rest of the night. My staff looked to me to fix it because I was the GM and I should know how. But I didn't. I felt embarrassed, angry, and wanted to quit.
After I left the restaurant business, I got obsessed with figuring out draught systems. In 2005, I started a draught service company. I ran it for six years, serviced many of Ontario's best-known chains and independents each month, and eventually sold it to a competitor.
That's why I started Better Beer in 2009. Because I'd seen the problem from every angle—as a frustrated GM, as a service company owner, and as someone who knew exactly how many bars were struggling with the same issues I'd faced.
Book a 20-minute demo with me. We'll talk about your system, your challenges, and how much money you're losing. I'll customize a Better Beer package specifically for your situation. No pressure, just an honest conversation about whether we're a fit.
These Are Some Of Canada's Biggest Restaurant Groups.
They Had The Same Problems You Do.
Here's What Changed When They Hired Better Beer.
Scott Newnham - Firkin Pubs
Scott gets 10 calls a day from people telling him they can save him money. Find out how Better Beer has been helping him save money since 2010.
Cindy Simpson - Duke Pubs
Better Beer clients since 2009. Find out why Duke Pubs rely on Better Beer to help them manage their beer - and they sell a lot of it!
Justin Howard - Royal Oak
Justin lets us in on a secret. Watch to the end - he told us we could include it.
Cory Luedtke - Boston Pizza
Cory owns four Boston Pizzas. Hear how Better Beer has helped him increase his draught beer sales mix.
Sam McCaffery - Sir Corp
What would you say to someone who was on the fence about the Better Beer Program?
Client Survey - Real Dollar Impact
Report increased profitability.
Average annual savings reported.
Highest single client savings.
said they were significantly more profitable.
Higher Profit Margins
23% report increased margins
Increased Sales
16% see draught sales growth
Want to see how we helped our clients in 2025?
Click here for full survey results.
Toll Free (888) 811 - 2337 | hello@BetterBeer.com
Book a 20-minute demo below at a time that is convenient for you.
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