Managing F&B at a golf course isn’t easy.
You have a limited amount of time to hire and train your seasonal staff. They are finishing their exams at school, summer golf season is starting, and the training window is tight.
You do your best to train them on operations and your policies, but some things get skipped because of time. Beer is usually one of those things. There is a better way to train.
If you have some systems in place, are always striving to do better, and you look at staff training as an investment, not a cost – then we should chat.
Our bundled solutions are a perfect fit – non intrusive, easy to implement, and have no disruption to your business.
We do not clean lines, sell draught equipment, flow meters, or beer gas. We aren’t looking for you to switch suppliers.
What Is BetterBeer.com?
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 Hand-me-down, paper-based, “We’ve always done it this way” training is outdated and does not work.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.
Ask to see the Case Study where we increased ClubLink’s draught quality, profitability, and sales.
What Are People Saying About Better Beer?
Glenn Phillips, Director of Operations, ClubLink
“It was certainly, if not the only influence, it certainly was the biggest influencefor making improvements.”
Anthony Demas, Director, Beverage Management at Oliver & Bonacini Restaurants
“Steve and his team at Better Beer, in combination with their online training program, have been instrumental in helping us increase the quality and efficiency of our draught beer program.”
Plans - Which one is right for you?
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 best describes you?
- 1-6 Kegs Per Week - 10 Or Less FOH Staff
- 7-19 Kegs Per Week - Fewer Than 30 FOH Staff
- 20+ Kegs Per Week - More Than 30 FOH Staff