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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
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
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
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
The Oyster Have you ever walked into a restaurant and immediately felt comfortable? Sort of like an old AM radio that tunes into a clear station and the static fades away. It’s hard to put a finger on it, but the …Read More
Mug clubs are just as popular with the newest generation of beer drinkers as the previous. However, noteworthy variations on that theme can build a whole new community.
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.
Tony Simmons, founder and head brewer of Pagosa Springs Brewing Company and Grill, discusses the importance of educating brewpub and tap room servers on topics like beer styles, beer and food pairings, and glassware.Read More
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.
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