Draught Training


The Hospitality Industry's Most Comprehensive Draught Training


Image
Level 1 - For Anyone Who Handles Draught
Image
Level 2 - For Keyholders / Owners / Managers
Image
We Present In-Person
Image
Stream A Course During Your Meeting
Image
Short & Sweet Beer 101
 
Sam McCaffery - SIR Corp
Sam McCaffery - SIR Corp

Sam McCaffery - SIR Corp

Wondering if you'll get an ROI from Better Beer? SIR Corp certainly did.

Scott Newnham - Firkin Pubs
Scott Newnham - Firkin Pubs

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
Cindy Simpson - Duke Pubs

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 Howard - Royal Oak

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 Luedtke - Boston Pizza

Cory Luedtke - Boston Pizza

Cory owns four Boston Pizzas. Hear how Better Beer has helped him increase his draught beer sales mix.

 

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.

 

Your staff improperly pour beer into dirty glasses - like the image above.

We Can HelpBook A 20-minute Video Demo
 
What We Do

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.

Image

Steve Riley
Founder, Better Beer
Let's Connect