When guests are deciding which brewery to visit, they are looking for the taproom that has the most to offer. No longer are guests simply looking for delicious beer. They are looking for an experience, and food can be a prime ingredient in creating it.

Food is on the minds of taprooms nationwide and how to add food is often seen as running a second business. In this session, we share data, discuss why you should consider adding food, and walk through financial considerations. You can hear firsthand from breweries on how they have implemented everything from simple snacks to a full kitchen. They share their successes, trends, and lessons learned, and will help you discover what food options may be best for you.

Prepare to walk away with an appetite to make your taproom experience more profitable and memorable.

Learning Objectives

• Understand the financial and experiential value of adding food
• Evaluate potential food models
• Develop a plan to launch or improve food offerings in your taproom

About the Speakers

Andrew Coplon, Founder

Secret Hopper and Craft Beer Professionals

Andrew Coplon (he/him) is the founder of Secret Hopper and Craft Beer Professionals. Andrew helps breweries nationwide create more memorable and profitable taproom experiences using data-based insights gathered from thousands of visits. He has successfully built a community of 17,000 craft beer professionals dedicated to the growth and betterment of our industry across the U.S. When he isn't building relationships on Zoom or meeting you for a pint, he enjoys climbing jungle gyms with his son, Max, or planning the next adventure with his wife, Stacie.

Jake Nunes, Director of Hospitality

Modern Times Beer + Coffee

Jake Nunes (he/him) has been working in the craft beer industry in San Diego for 20 years. He developed his passion for craft beer in 2003 while working at Karl Strauss. Since then, Jake has worked for Ballast Point Brewing & Spirits, Stone Brewing, Green Flash Brewing, North Park Beer Co, Societe Brewing, and Burgeon Beer Company. Today, Jake is the director of hospitality for Modern Times Beer. He has worked in production for a short time, but most of his experience has been in taproom leadership. Jake became a Certified Cicerone in 2011 and has served as a beer judge on many occasions. He has served on the advisory board for the Business of Craft Beer Certificate Program since the program’s inception in 2013 and has been an instructor for Exploring Craft Beer, Beer Styles I and II classes. Jake is also the president of the San Diego Brewers Guild. His areas of expertise are taproom service, draught systems maintenance, sensory evaluation, leadership, and human resources.

Kary Shumway, Founder

Craft Brewery Financial Training

Kary Shumway (he/him) is the founder of Craft Brewery Financial Training.com, which offers online resources for beer industry professionals. He has worked in the beer industry for more than 20 years as a certified public accountant and a chief financial officer for a beer distributor. He currently serves as the chief financial officer (CFO) for Wormtown Brewery in Worcester, Massachusetts.

Elise Strupp, Event & Programming Manager

MobCraft Beer

Elise Strupp (she/her) is the programming and event manager at MobCraft Beer in Milwaukee, Wisconsin. Elise holds a Bachelor of Science in education from the University of Wisconsin, Madison, and taught high school English for seven years before moving full time into the world of beer. Elise believes that beer is a universal experience and that you don’t need a background in brewing or even science to understand, appreciate, and talk about it. Elise has over 10 years of experience working in the brewing industry as a tour guide, bartender, taproom manager, tour manager, and event manager. She has spoken at several educational and brewing conferences, including the 2023 Craft Brewers Conference®, the Wisconsin Manufacturing & Technology Show, and most recently, Craft Beer Professionals Connect in December 2023.