May 2014 · Chef John Reed, CEC, CCA
Associate FCSI member John Reed looks at why the industry should better understand the value of craft beer
The boom in craft beers has led operators down the path of maximising the potential profit of draft beer. They are jumping onboard and increasing the number of tap handles along the bar. A basic domestic keg can provide several hundred dollars’ profit if the dispensing system is well designed and service staff are following due diligence.
Brewers spend a lot of time designing beers with a certain flavor, aroma, alcohol content, mouth-feel and carbonation level. They take pride in the glass in which it is poured and even the temperature of the brew when served.
