Ten locations, one standard. What a consistent draft maintenance program looks like for a group.
For a restaurant group, the draft experience should be the same at every location. In practice, each site tends to drift — different equipment, different habits, different service providers. Standardizing maintenance brings them back into line.
Start with an inventory
Know what is installed at each location: faucet counts, draw type, cooling, gas equipment and component condition. It is the baseline for every decision that follows.
One schedule, every site
Line cleaning on a consistent interval (the Brewers Association recommends at least every 14 days), quarterly acid cleaning and regular inspections — scheduled around each location’s hours.
Documentation you can compare
Service records and condition reports in the same format for every location let managers spot trends, plan replacements and budget before a failure forces the issue.
Standard equipment where it makes sense
Common components across locations simplify parts, training and service. Upgrade recommendations can be phased to fit the budget.
One point of contact
A single service partner who knows every location — including the next one you open — keeps communication simple.