We all know that beer is a vital part of the Canadian hospitality scene. In fact, Beer Canada reports that Canadians enjoyed over 23 million hectolitres of beer in 2012. That’s equal to 280 million cases of beer! So, the question now is, why doesn’t beer play a larger role in the operations of bars and restaurants? The answer, quite simply, is that many of us have put beer in the category of support player. After all, it’s just beer isn’t it?  

Actually, it isn’t. Beer is an integral part of profitability if you take the time to understand how to use it to benefit your operation. Use the following concepts to create a smooth beverage operation and to pave the road to increased profits and lower costs.

The beer line-up

With an explosion of new breweries on the scene over the past few years, and the popularity of micro breweries, it is no longer as easy as 1-2-3 to pick a selection of beers that will drive your business. Beer drinkers are looking for new and exciting experiences and have learned that beers complement foods like nothing else. With a range of flavours and aromas that are unparalleled in the beverage industry, beer could be the one product that refreshes your guests’ palates for dining out.

Inventory of beer should be monitored closely. It is true that many beers, if stored cold and dark, can have longer shelf lives. However, anything past 90 days from day of packaging will start to lose its freshness leading to potential waste. Green and clear bottles can cause beer to go ‘skunky’ (off-putting smell, appearance and taste) if exposed to light – so it’s necessary to keep them away from light for as long as possible. Shutting off the lights in the back bar fridge will help, but this off-flavour and aroma only gets stronger with each passing stream of light.