Regional Chains

Three or more stores

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.

What Is

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 Hand-me-down, paper-based, “We’ve always done it this way” training is outdated and does not work.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.
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We Have Done

What Are People Saying About Better Beer?

Larry Isaacs, Director of Marketing, Firkin Group of Pubs

“Having Better Beer audit each Firkin pub’s draught system every month gives us detailed, real-time insights into our draught systems. What we are doing well and where we could improve. Draught is a big part of who we are, so we need to make sure we’re getting it right all the time. Better Beer helps us do that and our guests notice.”

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.”



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 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.

Toll Free (888) 811 – 2337 | Chat Live – top right |

Or book in a 15 minute call below with Steve Riley at a time that is convenient for you
or fill out the form and we’ll get back to you asap.

Restaurants Canada