LICENSEES looking to maintain a superior standard of beer need to keep a few factors firmly in mind.
According to specialist line cleaning firm Clear Brew, the most important aspects of cellar management include cellar temperature, regular equipment checks (including checking the coolers, gas fittings and glassware) and line cleaning.
“Ignoring any one of those factors can quickly lead to poor quality, excess wastage, a bad reputation and loss of custom,” said Richard Cooper of Clear Brew Glasgow North.
He claimed that 34% of pub customers will go to a different venue if the beer quality is poor, with 49% not ordering the same drink if their first is of poor quality and 53% willing to pay more for a good quality product.
