Draught Training
The Hospitality Industry's Most Comprehensive Draught Training
A Course They'll Actually Finish
Most draught training is built for technicians. Ours isn't.
Your staff doesn't need to know how to install a glycol system. They need to know how to pour a proper pint, recognize a problem, and handle it before a guest complains. That's what both courses are built around.
We keep the technical stuff simple, focus on what matters at the bar, and deliver it in a way that actually holds their attention. Your team will finish the course. And they'll use what they learned.
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 Draught System Is Costing You More Than You Think
If any of these sound familiar, you're not alone:
- Nobody can tell you why your taps foam constantly
- Guests complain about flat or off-tasting pints, and you're comping drinks to make up for it
- Your draught variance is above 1.5%, and every percentage point is roughly $1,500 a year out of your pocket
- Your staff are pouring into dirty glasses without realizing it
- You feel like discounting pints is the only way to move more volume
- You've got draught meters installed and you're still losing product
These aren't equipment problems. They're knowledge problems. And they're fixable.
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.
