
Staffing Levels
Finding the perfect balance of staff to customer ratio will benefit your service program, your staff, and your customers.Read More
Craft Brewers Conference: Early Bird Pricing Available through March 1 — Register Now ›
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Brewpubs face the unique challenge of brewing quality beer while also running and operating a successful restaurant. Explore these resources, including our Beer Server Training Manual, to help your brewpub make great beer that pairs well with the food you serve. Learn best practices for training and retaining your staff, strategies for properly pairing beer and food, and ways to attract, excite and keep your customers coming back for more.
Finding the perfect balance of staff to customer ratio will benefit your service program, your staff, and your customers.Read More
To find, hire, and retain the best people for positions, recruitment must be done in an efficient, prompt, and professional manner.Read More
Guest complaints happen every day. Dealing with them in a quick and professional manner can save the company time, money, and reputation.Read More
It is important that everyone in the company is aware of laws, policies, and best practices your company uses in regards to serving alcohol.Read More
Proper communication with your staff before, during, and after shifts can ensure they have the topical knowledge needed to succeed daily. Read More
Your staff should be familiar with the basics of the brewing process. This guide includes a brief description of each step.Read More
The Brewers Association has compiled insights, lessons learned, and a few case studies from breweries who have reopened amid the pandemic, as well as those planning for their eventual reopening.Read More
In this webinar, learn how to utilize resources you already have to effectively navigate your brewery and restaurant through adverse times.Read More
Sarah Billiu provides tips for front of house staff and customers to assist in their journey toward and understanding of socially responsible behavior.Read More
Expanding upon the Crafting a Contactless Hospitality Program seminar on April 23, this webinar explores thought processes and solutions to crafting a safe onsite consumption experience for staff and guests once tasting rooms reopen. Kailey Partin, the Director of Hospitality and Branding …Read More