Draught Training
The Hospitality Industry's Most Comprehensive Draught Training
A Draught Course That They'll Enjoy
All of our training is designed for those who sell and serve draught beer. Not for Brewmasters or Line Cleaning Technicians.
The content can be quite technical sometimes so we take a simplified approach to the way we present our draught beer courses - we keep it simple.
Your staff and managers won't be installing systems so they don't need to know the same level that a draught tech does.
Beer training that they'll enjoy. Too easy!
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?
Your Inefficient Draught System Costs You Profitability & Quality
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.
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.
