Adding packaging, ramping up outdoor spaces, and finding other creative ways to keep customers engaged have been crucial to on-premise breweries’ survival.
In our current reality in the time of COVID-19, it is worthwhile to look deeply into new ways to successfully apply your time, money, energy, and resources.
Many craft brewers have turned their focus toward maximizing their options through all available avenues including to-go beer and food, and a familiar focus on community.
A growing number of breweries who are fully committed to the triple bottom line are taking the next step and becoming Certified B Corporations.
Keeping your staff interested and involved with the training process can be a challenge, so refreshing frequently with new training concepts can be the key to success.
Craft brewers such as New Belgium, Deschutes, and Full Sail have led the way in choosing employee stock ownership plans (ESOPs) as a succession planning vehicle.
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.
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.”