Writing Your Brewery Business Plan
Christian provides an overview of what it takes to create a solid business plan specific to the brewing industry. Read More
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The Copper Club Experiment & Thank You Thursday – Creative Fund Raising for Capital Expense
In this presentation, Emily of Santa Cruz Brewing Company shares successful strategies for raising funds for larger capital expenses and brewery improvements, including a brewhouse remodel as well as the purchase of new tanks, a forklift, keg washer and keg …Read More
Using Excel Spreadsheets in the Brewery
Timothy presents examples of how Excel spreadsheets can be used throughout the brewery, from business proforma, beer formulation and brew sheets to brewery inventory and cost analysis. Read More
Entering Craft’s Golden Era? Considerations with the Next Wave Coming
Craft Brew News (and Beer Marketer’s INSIGHTS) editor Benj Steinman will explore the developing craft scene. This will include everything from the next wave of tiny craft breweries to the big brewers and importers getting more crafty, to the potential for considerably more …Read More
Industry Review Issue
For the May/June 2014 The New Brewer, we present our Industry Review issue. For this issue, we take a look at how each segment of the brewing industry—brewpubs, microbreweries, regional breweries, and large breweries/imports—fared during 2013. Read More
This issue is brought to you by ABE Beverage Equipment
The Great Catch Up
In part two of my focus on the states series I want to look at state growth. Although the national story of 18% production volume growth is an interesting one, there are plenty of exciting sub-stories at the state level.Read More
Ramping Up Server Training
When you have a well-trained staff, you will see an increase in profits as they help increase revenue while lowering costs. As someone who was born and raised in the restaurant industry, I learned a valuable lesson very early on while …Read More
Hear, Hear! Shift Meetings for Beer
By: Larry Chase, head brewer at Standing Stone Brewing Co. Knowledge is the queen and king of sales. In other words, the more your staff knows about the beer they are selling, the better they will be at selling it. And that’s …Read More
Our House is a Very, Very Fine House
By: Tom Dargen, Director of Brewing Operations, Gordon Biersch Brewery Restaurants/CraftWorks Restaurants and Breweries Inc. For as long as there have been restaurants—probably the world’s second oldest profession—there has been occasional conflict between the “back of the house” where the food is …Read More
Shift Reports and Managing the Front of House
The 80/20 Rule essentially says that on the average you’ll spend 80 percent of your time dealing with 20 percent of the problems on a day-to-day basis. This is generally true at each level of an organization, whether you’re the …Read More
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