Draught Beer | Clarity By David Holden

From The Cellar To The Bottom Line

Most hospitality profit problems don't start where operators think they do.

Small operational issues become expensive when they're allowed to repeat.

These articles cover stock control, profit recovery, cellar management, compliance and operational discipline, based on what I've seen across more than 40 years in pubs, restaurants and hotels.

Two cask beer pumps with a nice pint of beer in front of them.

The Real Cost of a Cask Range Wider Than Your Sales

Cask ale is a living product. Once it’s tapped and vented, it’s exposed to air, and from that point it’s on a countdown. For the session-strength beers that make up the vast majority of cask lines, that countdown is measured in days, not weeks.

Profit Recovery & Margin

David Holden

Aug 123 min read

A pint being poured at the dispense point

Your Bar Staff Are Losing Money on Every Pour. Here’s Why It’s Not Their Fault.

The first two posts in this series covered the financial reality of draught beer loss and the nine system failures that drive it. This one is about the human side, and specifically why inconsistent pour technique is a management problem before it’s a training problem.

Profit Recovery & Margin

David Holden

Jul 15 min read

A bank of fob detectors on a cellar wall

Nine Draught System Problems That Are Costing You Money. And None of Them Are Your Bar Staff’s Fault.

In the last post I put a number on draught beer loss: £27,000 a year for a ten-tap venue losing 1.5 pints per tap per day. If that landed, the obvious question is where it’s actually coming from. The answer, in most venues, is the system. Not the people behind the bar. The infrastructure they’re working with. Here are the nine places to look.

Profit Recovery & Margin

David Holden

Jun 306 min read

A pint being poured thats fobbing and overflowing into the driptray

Draught Beer: Your Most Expensive Waste Stream. Here’s the Maths.

Draught beer should be one of the most profitable lines on your P&L. The margins are there. The volume is there. Customers order it all night without prompting. So why are so many operators pouring a significant chunk of that profit straight down the drain?

Profit Recovery & Margin

David Holden

Jun 293 min read

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From The Cellar To The Bottom Line

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The Real Cost of a Cask Range Wider Than Your Sales

Your Bar Staff Are Losing Money on Every Pour. Here’s Why It’s Not Their Fault.

Nine Draught System Problems That Are Costing You Money. And None of Them Are Your Bar Staff’s Fault.

Draught Beer: Your Most Expensive Waste Stream. Here’s the Maths.