Draught Quality Assurance Program
We Help Hospitality Professionals Make More Money
Your Inefficient Draught System Eats Away At Your Profitability & Quality
Does This Describe You?
Nobody has the answer to why your draught pours foamy.
You have to comp pints because guests complain their flat beer tastes like "The bottom of the keg".
Sometimes you are embarrassed by the pints you sell, but you'd never admit it.
Your draught variance is greater than 1.5%. Each percentage costs you $1,500 / yr.
You feel your only option to increase sales is to discount your pints.
You have draught meters, but still experience a variance.
Have you noticed that every draught help and how-to article is overly technical and full of info you don't need or want to know?
Do you need to know the names of the 12 components in a standard domestic faucet? No. No, you don't. Ever.
We are ex-restaurateurs. We've actually been in your shoes and understand what it takes for you to sell quality, profitable draught. We can help, this is how:
The Path To Better Beer
Book A Demo
Book in a 20-minute demo so we can see if we are a fit and how much we can save you. ?
We'll customize a plan based on your challenges and needs.
Start The Program
We'll ship you a Glass Cleaning Kit, licky split.
Assign on-line training to your team.
Schedule a Deep Dive Audit and on-boarding for your leadership team. ✅
Better keg yields, fewer comped pints, increased quality and profitability.
Fewer sleepless nights. Zzzzz
And, you're proud of the pints you sell. ❤️
Due to the Covid-19 Closures, we have decided to offer FREE access to our Insiders Group.
Our hand-picked Insiders Group is comprised of hospitality professionals who sell and serve draught beer.
We give these Insiders access to our best content via an educational email series that helps them improve their draught quality, profitability, and sales.
Want to be an Insider for FREE? Fill out the form and we'll send you an invite if you sell and serve draught beer.
At Better Beer, we know you want to be a profitable, successful restaurateur who serves quality pints.
In order to do that you need properly trained staff and an efficient draught system that consistently pours cold, clean, clear beer.
The problem is that in most cases, draught service techs and bartenders only receive basic hand-me-down training that is out-dated and reinforces bad habits already developed. Draught techs typically aren’t paid well and they are over-worked, so some of them cut corners.
No wonder you feel confused about why your system pours foamy beer, frustrated that guests return pints, and feel at a loss for why you can’t hit theoretical draught costs.
I understand because I’ve been there.
Don't Take Our Word For It.
See How We've Helped Other Industry Leaders.
Sam McCaffery - SIR Corp
Wondering if you'll get an ROI from Better Beer? SIR Corp certainly did.
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.
Toll Free (888) 811 - 2337 | hello@BetterBeer.com
Or book in a 20-minute video demo with Steve Riley at a time that is convenient for you
by filling out the form and we'll show you how we can help.