National Restaurant Chains
Consistency Is Key
You know that consistency is key – it is a must. Your stores look the same, recipes and menus the same, systems, systems, systems. Check.
You may have training for many aspects of the business, but draught beer isn’t one of them. We have yet to meet a chain with detailed draught beer training. Despite it representing a massive chunk of your beverage sales, you typically spend less than 10 minutes training on it.
For every 10 stores you have, you have at least 10 different people messing with your draught systems. Talk about lack of consistency. It’s no wonder there are draught issues at the store level.
We do not clean lines, sell draught equipment, flow meters, or beer gas. We aren’t looking for you to switch suppliers.
What Are People Saying About Better Beer?
Cory Luedtke, Franchisee, Boston Pizza
“We brought on Better Beer several years ago to help us with our draught quality and haven’t looked back. We require all FOH staff to go through the Serve Better Beer draught training and it’s made a big difference in draught quality and keg yields. Well worth it.”
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.”
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 Hand-me-down, paper-based, “We’ve always done it this way” training is outdated and does not work.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.
Pricing – Which plan 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?
- 1-4 Kegs Per Week &/or 6 Or Fewer FOH Staff
- 5-10 Kegs Per Week &/or Fewer Than 20 FOH Staff
- 11+ Kegs Per Week &/or More Than 20 FOH Staff