28 july 2008
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a pdf of this press release,
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FOR IMMEDIATE
RELEASE
SWAPPING BAD PINTS AND HANGOVERS FOR BIGGER MARGINS
DRAUGHT PROPHETS
USE UNIQUE METHOD TO TAP NEW BUSINESS
HELPING BARS AND
RESTAURANTS POUR BETTER BEER,
LOWER COSTS AND
BOOST PROFITS
TORONTO (July 28,
2008) -- Draught Prophets, a one-of-a-kind service-oriented company of beer
experts, help Ontario bars and restaurants pour better beer and boost profit
margins. After only one year in business, this company has experienced
tremendous growth and is expanding into new markets throughout the province.
Servicing over 50 establishments in
Ontario, Draught Prophets delivers a beer service like
no other company in the marketplace.
Canadians
love their beer, consuming
11.5
pints per second, per day!
“Brewers
make sure to deliver fresh, quality draught beer to retail establishments; yet
without proper attention to the draught systems, many bars and restaurants end
up serving warm, flat draught in dirty glasses,” says
Steve Riley, founder and president of Draught Prophets. “If the
consumer switches to a bottle or doesn’t order beer at all, this cuts into the
restaurant’s profit margin. Couple that with foaming draught taps, servers
spilling and kegs that sit tapped for way too long and restaurants stand to lose
a fortune in potential sales.”
BETTER
BEER, BIGGER PROFITS:
Draught Prophets
help restaurant chains such as The Keg
Steakhouse, FAB Concepts, Boston
Pizza, and Shoeless Joe’s provide
better quality draught to their customers and as a result, help maximize profits
through increased draught yields and sales. They do this by offering a unique
blend of:
§
high tech line
maintenance;
§
draught education
seminars for staff;
§
and brand
advice/beer menu consulting for management.
The
company provides all of its accounts with a System Snapshot©, which includes
details about cooler temperature, system pressure, glycol characteristics,
glassware, keg rotation and functioning parts. Draught Prophets also provide its
accounts with a Better Beer Certification
Audit Report. This detailed checklist operates like the restaurant services Green
“Pass”, Yellow “Probation”
or Red “Fail” system.
No other company in the marketplace offers a service like this.
BAD DRAUGHT
AND CONSUMERS HIT THE BOTTLE:
Craft beer sales
are on the rise and today’s savvy beer consumer demands fresh beer and a perfect
pour. Brewers do their best to send fresh, top quality beer to retail; yet, the
quality of the draught served directly
relates to maintenance and systems behind the bar. Patrons served with
old-code, hangover-inducing draught poured through dirty lines may switch to
bottled beer. Draught beer is fresher than bottled beer and if served properly,
can taste much better. Profit margins on
a pint of draught are 30 per cent more than a bottle of beer. With the help
of Draught Prophets, restaurants and bars are working to raise the bar on
quality, improve yields, and sell more beer.
WHAT
BREWERS SAY ABOUT DRAUGHT PROPHETS:
“Customers are
demanding a better beer experience – one with great service, properly maintained
draught lines, a proper pour and glassware that reflects their brand of choice,”
says Peter Bombaci, senior manager of
customer marketing for Molson Canada. “We make sure our beer
is delivered fresh and anticipate that our customers will serve it the way our
Brewmasters expected. Draught Prophets ensure that the bars and restaurants
serve our beer to the consumer the way it should be – cold, fresh and tasty.”
WHAT
RESTAURANTS SAY ABOUT DRAUGHT PROPHETS:
“Quality draught
beer is a major concern to all restaurants and their management teams,” says
Jason Toner, General Manager, Estate Drive Keg
Steakhouse and Bar, Bar Strategy Team. “Draught Prophets offer the whole
beer package, including: education,
hands on training, on-call service, line cleaning, trouble shooting,
installation, repair, and systems reports. Their professional, knowledgeable,
and efficient service ensures better beer practices for the restaurant and
better beer for the consumer. By
educating staff on proper beer system maintenance, we can offer a better product
and make more profit. It’s simply a
‘no brainer’,” says Toner.
ABOUT DRAUGHT
PROPHETS
With a keen knowledge of beer gleaned from all sides of
the bar, Steve Riley spotted a niche opportunity and in January 2007, the former
bartender, restaurant GM, and college teacher began marketing a draught
maintenance and beer training service to bars and restaurants throughout the
GTA. With some of Canada’s
largest restaurant and pub chains signing on, Riley’s business has grown
exponentially since its launch, exceeding his first year’s sales in the first
five months of his second year.
Draught Prophets currently has a staff of
three and the company is expanding its territory beyond the GTA into
Southwestern Ontario to include London, Kitchener/Waterloo, Guelph,
and Cambridge.
Every member of the Draught Prophets team has been a bartender or bar manager
and all have been trained to service draught systems by the world’s leading
draught dispense equipment manufacturer, MicroMatic.
Sharing in a mutual passion in the quest for
better draught, Draught Prophets are improving the quality of beer ounce by
ounce throughout the province.
“We poured
thousands of pints back in the day,” says Riley. “We know draught and we
understand restaurant and bar operations. Believe me, there is always money to
be saved.”
-30-
For
more information or to set up an interview with Ontario beer expert Steve Riley,
please contact:
Christine
Mulkins, Publicist
BOOST PR
416-652-2544
Cell: 647-242-3686
cmulkins@rogers.com
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