After countless pivots by restaurateurs and their short-handed workforces, customers are returning, but they are doing so on a new set of terms requiring even more adjustments.
Back in the day, all you had to do to make the customer happy was to hire a smiling local to offer flavorful beer. But more breweries are discovering the value of an educated staff.
With ongoing staffing challenges and supply chain issues, keeping a brewpub afloat during a pandemic recovery becomes a labor of love for many involved.
Overall, brewpubs were hit harder than any other segment of craft beer in 2020, with production tumbling 19.3%. The impact varied from region to region.
Adding packaging, ramping up outdoor spaces, and finding other creative ways to keep customers engaged have been crucial to on-premise breweries’ survival.
Brewpubs, which as a data set grew by 7 percent in 2019, continue to innovate and push the boundaries of beer and food while finding a restaurant/brewery balance.
Brewpubs were up nearly 15 percent in 2016, and this strong performance is welcome news since the segment is at the very heart of the craft beer industry.
As total breweries surpassed 4,100 in the United States, both existing and in-planning craft beer entities will be forced to find new ways to keep themselves relevant.
Brewpubs compete with restaurants, gastropubs, and virtually any venue that offers food and drink. In 2015, the 1,645 brewpubs in operation posted 9-percent growth.