Chaînes de restaurants régionales

Trois établissements ou plus

You’ve learned that restaurant systems are to growth what coffee is to mornings – a must have. You’ve got manuals, training, controls, a great team and culture.
But – you still have some consistency challenges. Staff training isn’t what it could be. You’re adding taps and craft beer brands, but nobody really knows anything about beer. Things are changing fast and you need some help.
We’ve been in your shoes and Regional Chains are our sweet spot. We’ve helped some of the country’s best.
We do not clean lines, sell draught equipment, flow meters, or beer gas. We aren’t looking for you to switch suppliers.

Qu’est-ce que

Why people hire us:
They are frustrated with draught spillage, low keg yields, returned pints, low re-order rates from guests, and staff that pour beer down the drain. They’ve had it with a draught system that rarely works and has issues that nobody can solve.
1 –  Using the industry’s only detail draught quality audit, we can identify efficiency and quality issues that result in downtime, lower keg yields, and frustrated staff and guests.
2 – The Serve Better Beer Online Draught Quality Course helps ensure staff all receive the same draught beer training. It’s trackable, consistent, and mobile-ready. Hand-me-down, paper-based, “We’ve always done it this way” training is outdated and does not work.
3 –  Dirty beer glasses lead to staff “Topping Up” or doing “The Service Bar Swirl.”  More importantly, dirty beer glasses cause lower yields and lower re-order rates from guests. Your current glass washing routine needs to be supplemented with our Beer Glass Cleaning Kit.
Note moyenne au premier audit
63 %
Note moyenne au troisième audit
74 %
Note moyenne au sixième audit
92 %
Nous avons réalisé

Que disent les gens à propos de Better Beer?

Larry Isaacs, directeur du marketing, Firkin Group of Pubs

« Chaque mois, le système de bière pression de chaque pub Firkin fait l’objet d’un audit de Better Beer, ce qui nous fournit de l’information détaillée et en temps réel sur nos systèmes de bière pression. Nous savons ainsi ce que nous faisons bien et nos points à améliorer. La bière pression occupe une grande place dans nos activités, c’est pourquoi nous devons constamment en assurer la qualité. Better Beer nous aide à cet égard et nos clients le remarquent. »

Anthony Demas, ‎directeur de la gestion des boissons pour les restaurants Oliver & Bonacini

“Steve et son équipe à Better Beer, conjointement avec leur programme de formation en ligne, nous ont grandement aidés à améliorer la qualité et l’efficacité de notre programme sur la bière pression.”



Tarifs – quel forfait est le mieux adapté pour vous?

We’ve packaged our services based on weekly keg volumes and/or number of FOH staff to give you an easy way to figure out which package is best for you. 
Which ofthe three below best describes you?

If you sell 5-10  kegs per week and/or have fewer than 20 Front-of-House staff, our medium volume options are for you. For a $500-800 investment you’ll get a slew of tools to help you improve draught quality, profitability, and sales.
Click here for Medium Draught Volume pricing.