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.“

John Fox, Franchisee, Boston Pizza

“In trying to earn that next guest visit, we focus on many things that create a good experience for our guest, beer is no exception.
As a part of The Better Beer Program, we have been able to limit our draught waste, provide remarkable hospitality and have our sales of draught beer increase because of this program.
The tools provided by Steve and his team have elevated the staff awareness of why serving great quality beer is important. We have return guests say almost on a weekly basis, that our beer is the coldest and our glasses are perfectly clean.

Our staff are able to engage our guests better because they are confident, and they have the opportunity to make more money due to the fact that they can provide such a great service. I would recommend this program to anyone. Cheers!!“

Andy Arndt, Director Of Operational Systems Boston Pizza Franchisee

“Better Beer has become an integral tool in managing our restaurants.
Since jumping on board with this program, we have seen great gains in keeping and maintaining strong draught costs. With the courses, our management teams now have the tools and knowledge to troubleshoot issues within our draught system and ensure we are always serving great pints of beer.
The staff all enjoy the courses and are quick to utilize their learnings with how it emphasizes how serving better beer benefits themselves, and their customers.
Better Beer has been a fantastic addition to the tools in our restaurant, and with it, we feel confident our customers are enjoying fantastic beer.”