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

About the Speakers

Sarah Jane Curran, Senior Beverage Manager

Marriott International HQ

Sarah Jane (SJ) Curran (she/her) has been in hospitality for 20 years, with experience ranging from restaurants, hotels, universities, and the media. She studied at The Culinary Institute of America and continued her education at New York University, earning a master’s in food studies. She was the beer director at Eleven Madison Park in New York City and general manager at Birch & Barley/Churchkey in Washington, D.C. She has taught beverage and hospitality classes for eCornell Certificate Courses and Ana G. Mendez University Systems Culinary School. She is currently the senior beverage manager for global, U.S., and Canada for Marriott International. For fun, she enjoys hosting her podcast, Beer Me.

Stephen Toevs, Senior Director, Culinary

Marriott International HQ

Chef Stephen Toevs currently serves as senior director of culinary development for all brands at Marriott International headquartered in Bethesda, Maryland. A graduate of the Culinary Institute of America, Stephen has worked for Marriott for over 19 years, has held numerous executive chef roles with Ritz-Carlton, and has opened more than 15 luxury brand hotels.