Beer Tips for Restaurants
By David Scott Peters
Restaurant Tip of the Week
Don’t let foam go down the drain with your profits.
Check your lines to eliminate foam. Foam from the tap is not a sign of good beer, and it’s completely preventable. If you get a lot of foam running out of your taps every time you or a bartender pours a beer, you have a problem. Keep your tap lines free and clear of any obstructions, regulate your pressure correctly and keep the temperature of your kegs in the right range. If you’re not an expert on taps and line management — which, why would you be — then work with your distributor. Most are obligated and more than willing to monitor the lines attached to their kegs. After all, they want their product to taste right so you can sell more of it. It’s a win-win for you both.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.