There are twice as many breweries in the U.S. as there were in the late 1800s, and the market is as competitive as ever. The standard of serving quality beer is ever rising, and patrons seek spaces where they can spend more time. Breweries should be compelled to evaluate their additional food and beverage offerings.

In this seminar, Sarah Jane Curran and Chef Stephen Toevs from the Marriott Headquarters food and beverage team explore ways breweries and taprooms can build out food and beverage menus. They cover how to build a food menu, with or without a traditional kitchen; discuss how to design a simple cocktail menu and create cocktails; and offer ideas for non-alcohol cocktail offerings for a profitable, valuable addition to any menu. The foundations of menu design and costing are also covered.

Learning Objectives

• Discuss food solutions for the brewery and taproom owner, including:
  • Food options for spaces without kitchens
  • Menu development
  • Cost control
• Explore additional beverage options, including:
  • How other beverage offerings (cocktails, non-alcoholic) can make your space more welcoming and profitable
  • How to draft a simple cocktail menu
  • Non-alcohol beverage standards
  • Batching and costing