Brewpubs sold 245 million pints in 2013. Each one provided an opportunity to tell a unique story, whether at a new brewery or one that’s been around for decades.
It’s not just good beer and food that makes a brewpub successful; it’s the people who work there, too. The beer may sell itself, but somebody’s got to serve it—and do it well.
The six cutting-edge craft brewery/restaurants featured here are taking care of the environment, their communities, and their employees. The difference is palpable.
Brewpubs produced 7.2% more beer in 2012 than in 2011, the fourth straight year of increases—and the largest.
Your bartenders and servers are on the front lines of communication and interaction with customers. They need the tools, information, and education to be your “beer liaisons.”
Packaging beers for off-premise sales is clearly an attractive option for brewpubs that want or need to create an additional revenue flow in today’s economy.
Craft brewpubs turned out 768,536 barrels of beer in 2011, a 5.6% increase over the 727,547 barrels produced in 2010.
Have you ever walked into a restaurant and immediately felt comfortable? It’s probably no accident, but rather the careful manipulation of the restaurant’s environment.
Over the past couple of years, the economy has resulted in an extraordinarily difficult retail environment, with brewpubs on the front lines and several salary classes declining.
After a disappointing record the previous two years, 752,118 barrels were sold by brewpubs in 2010, up 6.9%. The brewpub segment has weathered the storm.