I can understand their decision if space is a issue. The kitchen looks small from the outside and remember that going into the weekend, you would need at least 2 barrels of each brand. Maybe more on 1 or 2 very popular ones. Isn’t haveing proper room for “safe” cold food more important. I love draft like m@ny others, but it’s not a deal breaker. The profit is much higher on draft but that was not the way they chose to go. Without proper space, maybe they have to drop some items from the menu. But many want to jump ship over no draft...that shows no loyalty. Kegs take up a lot of room and a seperare cooler sounds like a easy solution but they probably don’t have any more space. I’m sure they thought this over....I’ll still go...vodka n sprite with a lime, please....thanks
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