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Taproom

Taproom breweries face different challenges than brewpubs and production-oriented breweries. These taproom resources help you face those challenges, from planning and hosting events to defining your role in the local community, to training and retaining your taproom staff.

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The New Brewer: Sales & Marketing Issue

Onsite Immersion

Greg Kitsock

Even when it’s not necessary for survival, the onsite tap and tasting room is a welcome stream of extra revenue as well as a showcase for new and exotic beers.

marketing-and-selling
  1. Seminar

Low Cost Food Options

Craft Brewers Conference 2012San Diego, CaliforniaSpeaker(s): Tony Simmons, Pagosa Brewing Co. and others

Food is a crucial component to help build business in any size brewery and can increase customer loyalty. This round-table discussion will examine various ways to add affordable food service options to your brewery or brewpub, from simple to sophisticated …Read More

business-model
  1. Seminar

Designing for Visitor Experience

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Paul Mills

Small and mid-size breweries increasingly have to meet a growing influx of beer tourists. The experience visitors now have goes beyond the tasting room to a more holistic adventure. This seminar explores how to design breweries or retrofit them to …Read More

business-model
  1. Seminar

On-Premise Craft Data

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Bill Pecoriello

GuestMetrics provides on-premise data to view craft beer sales trends across the country. Read More

business-model
  1. Seminar

Bar Start-Up and Efficiency

Craft Brewers Conference 2012San Diego, CaliforniaSpeaker(s): Daniel Lanigan & Others

What does it take creat a succesful bar? Hear from a panel of experienced publicans. From paperwork to delegating duties, this panel will start anyone on their way to opening the next great beer bar. 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

Displaying results 131-140 of 150