Draft beer seems like a great way to save money. It takes up less space than bottled beer and has almost no waste. Not to mention that getting a draft beer can make customers feel like they’re getting something fresh. But if you aren’t careful, draft beer can actually cut into your profits and disappoint customers. What can you do to reduce draft beer expenses? Read on to find out.

Keep it cold.

You have to carefully monitor your beer’s temperature to keep it cool. None of your customers want a warm draft beer, and if that’s what they get they certainly won’t order another. They may even stay away from your bar forever!

Keep it pressurized.

If your draft beer system isn’t properly pressurized, your beer may lose its carbonation…and flat beer is a definite customer turn off.

Clean regularly.

Make sure to keep your spigots and beer feed lines clean. If you don’t keep your lines clean, bacteria can build up, which can make your beer smell and taste bad. Your beer distributor will often perform this cleaning for you.

Store beer correctly.

You might think you can put draft beer anywhere, but there are actually a lot of requirements! Don’t keep draft beer around food, because food odors can adversely affect the beer. Never allow draft beer to freeze, as this will severely compromise the quality of the beer. And don’t store draft beer at too high a temperature, either…unless you want your beer to be cloudy or sour! Generally, temperatures in the range of 36-38 degrees Fahrenheit are safe.
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Use clean glasses.

Of course, you should be using clean glassware anyway, but it’s also important when it comes to pouring draft beer. Soap films or food oils on glasses can cause the foamy head to break down quickly.

Train your staff.

It might not seem like a big deal if bartenders don’t pour drinks the “right” way, but it can end up costing a lot of money if it happens regularly. Bartenders shouldn’t ever turn on the tap before placing the glass under it. The glass should be tilted at a 45 degree angle until it’s about 2/3 full, at which point the bartender should straighten the glass.

Watch for theft.

While it’s pretty difficult for bartenders to give away free bottled beer, it’s relatively easy to give away free or extra draft beer without being detected. Make sure you trust your bartenders and watch them to observe their pouring habits. You also might consider using flow meters to ensure that your bartenders aren’t pouring too much.

Although it can be a little work, draft beer can be extremely profitable for your restaurant as long as you carefully follow these tips!