Beer lines must be periodically cleaned to remove impurities and deposits that can cause beer to be flat or taste “off”. Recommended is every two weeks using a caustic solution which is high pH to take care of bacterial growth and additionally every 3 months an acid cleaning or low pH which takes care of beer stone.
There are several pieces of hardware common to keg beer delivery systems. A gas canister (usually CO2) to pressurize and push the beer through the lines. A tap to attach to the keg. A regulator to set the correct gas pressure. Faucets and towers to fill the glasses. Cleaning equipment to help clear the lines and assure sanitary beer delivery.
Long Draw beer systems have several advantages for busy establishments. All of the kegs are kept in one large walk-in cooler. Kegs can be more easily hooked up in series to avoid running out at peak times. Less room is required in the service area for beer since the bulky kegs are elsewhere. Multiple service points can be supplied from one central keg cooling location.
Keg coolers resemble back bar coolers, but these refrigeration units hold kegs of beer rather than individually packaged product. Beer Dispenser Coolers are sized from 27.5 inches for a single keg portable beer cooler dispenser all the way up to 95 inch Beer dispenser that holds 5 full size kegs. Beer Towers with faucets, tap handles complete the beer cooler dispenser package.
The easiest bar sales beer “system” is a cooler full of bottled or canned beer. Initially the investment is less expensive than draft systems, and these bottle boxes hold product cold and ready for sale.
Objectives of This Beer & Pub Tutorial
Stainless is used commercially because it is one of the safest materials to use in food preparation. Stainless steel resists moisture corrosion and more importantly thanks to it’s non porous surface, stainless steel surfaces resist bacteria.growth.
Stainless steel is durable, but not indestructible. To remain non porous and bacteria resistant, stainless steel surfaces need the proper maintenance routine.
For this DIY Project, you are going to need a donor refrigerator, a kegerator conversion kit, and cleaning and maintenance equipment to keep your lines clean and your beer flowing right with maximum taste.
Most people consider the business plan the necessary evil they must do before they can secure financing for their new restaurant or for growth capital. While it is a fund raising tool, a well developed business plan is really much more. Your Business plan is key to setting up a successful concept, and identifying possible issues or liabilities with your concept. Moving forward, your business plan will keep you focused on the right path to success and keeps you accountable.
As you take your restaurant concept and put it to paper in a Business Plan, you will start to identify weakness or holes in your concept. Drafting your business plan forces you to review everything about your concept. It is your opportunity to take an initial restaurant concept and refine and tweak into a solid successful business plan.
Your Business Plan should include at least 11 detailed sections.
