As the U.S. brewery scene gets more competitive, breweries are focusing on enhancing their food and beverage menus to boost profitability. In these 2024 Craft Brewers Conference® (CBC) seminars, experts discuss strategies for menu building, cocktail design, non-alcohol options, and the financial benefits of adding food, offering practical advice for creating a memorable taproom experience.
A Full Pour: How To Build Out Food and Beverage Menus to Create a More Inviting Space and Drive Profits
With a booming brewery scene in the U.S., competition is fierce, and quality standards are high. Sarah Jane Curran and Chef Stephen Toevs from Marriott Headquarters discuss strategies for breweries to enhance their food and beverage menus, covering food menu building, cocktail design, and non-alcohol options for profitability.
Who’s Hungry? Strategies for Adding Food to Your Taproom
Breweries are recognizing the importance of offering more than just great beer, with food becoming a key aspect of the taproom experience. This session explores the benefits of adding food, financial considerations, and insights from breweries that have successfully implemented food options, offering practical advice for enhancing taproom profitability and memorability.
Related Resources
- Beer & Food Course: The curriculum in this course will guide you through the relationship between craft beer and food, helping you create harmonious combinations.
- Craft Beer and Food Pairing Guide: This guide approaches pairing by first looking at common individual food components and comparing them to the six main beer flavor categories.
- In-House Food and Food Vendors: In this section of the Taproom Resource Guide, we explore the various options for food in taproom in order to help you decide which is best to elevate your customer experience.
Want to Explore More Learning Opportunities?
The Brewers Association offers online courses to members via our online training center.
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