Hey, restaurant owners.
Let's go ahead and increase your profits
and we're going to do that by talking a little bit
about your draft beer system.
Sound good? Catch you on the other side.
Hey, everybody. Ryan Gromfin – author, speaker, chef, restaurateur,
founder of the restaurantboss.com, as well ClickBacon.com.
And that's right. Today,
four ways to increase profit in draft beer sales.
So, four ways. Are there five? Are there six? Are there seven? Sure,
I'm sharing with you four, the easiest four. Here you go. You ready?
Step number one - make sure your beer is being served in a clean glass,
obvious right?
There's different definitions of clean.
There's clean and then there's beer clean.
Beer clean is really, really clean.
Now you might need to get your chemical people
involved in this. 1) have them come out and test
your system.
Make sure that your TDS -
total dissolved solids is very low.
I don't know how low, but very, very, very low.
Call them out, they'll take care of it.
A lot of times just depending on maybe you have one restaurant set up
in a way and you're using chemicals and
filters and everything comes out perfect,
another restaurant that you operate a couple
miles away might be on a different water system,
the same chemicals may not work well there.
So have your chemical guys come out and test your TDS -
total dissolved solids,
then make sure that your after rinse.
Whatever you're using to rinse your glassware is
actually getting your glasses clean.
I don't just mean clean; I mean beer clean.
Now again, not going to get too far into the leaves on this,
I'm not the specialist in this,
I just want to make sure you're serving a beer clean glass,
that is a really, really clean glass.
We're going to put a picture up here, hopefully, you're looking at it now,
but you can see the difference between beer that's served in a clean glass
and beer that is served in an almost clean glass.
You'll see that the head usually falls really flat,
so you don't get the great presentation that you want,
then that brings us the step number 2,
which is - make sure that we're serving a good head
on your beer. The head is really important.
A 16-ounce glass shouldn't have 16 ounces of beer in it.
What is foam? Foam is beer, foam makes beer taste good.
It protects the beer, it keeps it cold,
it lets your customer know that it's fresh,
and serving a good head on a beer
is totally awesome and acceptable.
You don't have to be the bar that pours off the head
to get that perfectly flat top.
Maybe you do operate that bar, if you do,
I would still challenge you on this but most of you don't operate that bar.
Serve me a head on my beer, it looks great, it protects the beer.
Also, your 16-ounce glass of beer,
you're only putting about 14, 14 and a half ounces in that now.
So, 1) beer clean glass. 2) a good head.
3) put a co2 gauge on every line.
Yes, on every line.
You may have one co2 gauge for all five or all six of your lines,
and you know it works, but here's the reality.
All different styles of beers, especially craft beers
need to get dispensed at different pressures of co2.
There are apps that you can download that will tell you based on the
temperature your fridge and what type of beer,
how much pressure you should put in there.
You can talk to your beer reps and your beer distributors, but honestly,
all you have to do is look at the beer that's coming out.
You put a gauge on each line,
have them set them where they think they should be,
and then depending if you're getting too much foam, it's too high.
If you're not getting enough foam, it’s too low.
It's really that simple, but you absolutely,
absolutely need a co2 pressure gauge on every line
so you can adjust them differently.
Okay, that brings us the step number 4.
This is the hardest one.
Now we have to measure how much beer we are actually selling
verse how much beer our computer says we're selling,
like how much beer we're dispensing I should say,
how much beer we're dispensing versus how much beer we are selling.
There's only two good ways to do this,
and one of them is expensive, one of them is difficult.
The more difficult one is to get a keg scale.
So last week, I talked about counting your bottled beers,
well it's the same idea for draft beer,
but we can't count kegs, we have to weigh them.
So you can get a keg scale, they're like a hundred bucks,
couple hundred bucks.
They're like a floor scale - you pick up your keg, put it on there,
you weigh how much your keg weighs minus the weight of the actual keg,
that's how you know how many ounces of beer are in there,
and then you run a report to see how much beer you sold,
and then you convert that to ounces
and then you can figure out if the beer that you've dispensed
is equal to the beer that you've sold.
if not, then there's some form of theft,
there's some form of over-foaming,
they're pouring it out, they're not doing it properly,
but you can discover the difference.
The other way is more expensive and there's companies
that do this now, but you can put flow meters
on every one of your lines and literally,
every time beer is dispensed, it will register into a computer.
It’ll say, you dispense one ounce, two ounces, three ounces,
you know a hundred ounces, two hundred ounces of beer from each one,
and then you can compare that to what your computer says for sales.
There are companies like Bev Intel that will come out
and actually set the system up for you,
and they've got the software to measure it for you.
The point is, at least do the first three steps.
Count your bottle beer like we talked about.
If you can get to a point with step four where you're weighing your kegs
or measuring the dispensing amount.
If you are a high-volume draft beer house,
you have to be doing this stuff, it will make a huge difference,
but even if you're not, there's no reason why you can't do at least step one,
two, and three, and improve the quality of the product that you're putting out
and increase your profits doing it.
I hope you enjoyed this week's tip.
My name is Ryan Graham Gromfin and I look forward to bringing you
another one just like this next week.
Have a wonderful day.
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