Today, we’re going to look at the impact of spending based on where a guest sits and orders from. Table service is where the money is. Ordering at a table increases spend per person by about 40%. Ultimately, it comes down to the quality of your team’s interactions with guests.
Read MoreAt the Virginia Brewers Conference, the Event Manager handed me two gold coins to give to the team member who went above and beyond. Are you giving your guests the opportunity to recognize your staff for doing a great job?
Read MoreMeet Molly Scherer of Bentonville Brewing, Secret Hopper's National Taproom Employee of the Month. See what made her stand out from nominations across the country.
Read MoreWhen you assume the beer or beverage order, the real opportunity is what you ask about next. See why leading with a food question could change what your guests order.
Read MoreFree replay: taproom experts answer real questions on finance, memberships, private events, and daily operations. Watch now.
Read MoreI've had the same three conversations with my post office clerk for months. It got me thinking about the difference between memorable and memory making, and what that means for your taproom.
Read MoreIt shouldn't be goodbye. It should be "when am I going to see you next?"
Read MoreYou all know I'm a big fan of Will Guidara and Unreasonable Hospitality. I just finished the Unreasonable Hospitality: Field Guide, an interactive workbook laced with his signature insights. In working my way through, he brought up the concept of the Peak-End Rule, created by the legendary psychologists Daniel Kahneman and Barbara Fredrickson.
Read MoreAn empty taproom doesn't have to feel empty. Here's what real guest data says about the three things that make or break the experience when the crowd isn't there to do it for you.
Read MoreNobody Reads Your Taproom Signage. But when they can't find what they need, they order less, tip less, and don't come back. Here's what your signage might be missing.
Read MoreMost taproom guests leave without knowing what's coming up next or that private bookings are even an option. Here's a simple audit to fix that.
Read MoreA nonprofit farm market in a town of 270 people taught me more about customer data than most breweries I talk to. Here's what they got right, and how your taproom can do the same.
Read MoreRaise your hand if you like to wait in line. Exactly. No matter where we are, we like to receive our services, our products, and especially our beer as quickly as possible. Despite everyone’s general opposition to waiting, sometimes it’s unavoidable. So instead of simply chalking up a guest’s wait as part of the process to get a drink, ask yourself, how can you make your line a positive part of the experience?
Read MoreSometimes it is the smallest touches that leave the biggest impact. Discover five simple ideas to create memorable experiences and build stronger connections with your guests.
Read MoreBrewery staff are only asking about to-go beer 18.4% of the time, and it’s costing them and your business. Guests are 480% more likely to buy when asked. The result? Bigger tabs, better tips, and thousands in missed revenue. Here's what your team needs to do next.
Read MoreDiscover why making your taproom more kid-friendly can boost visits, increase spending, and create a space families want to return to again and again.
Read MoreLearn how to build attractive habits that motivate your taproom staff and boost profitability. Discover key strategies for making tasks easier, more worthwhile, and profitable while improving staff engagement and guest experiences.
Read MoreSome aspects of the taproom experience are obvious: great beer, a welcoming vibe, friendly staff, and a clean space. These all matter to your guests. But sometimes, it’s the little things that make a visit even more valuable, both for them and for you. A well-timed recommendation for another pint, a simple mention of beer to go. Small touches can have a big impact. But what else can elevate your taproom experience and turn good visits into great ones?
Read MoreAccording to a February 2025 Craft Beer Professionals poll, 26% of breweries operate their own kitchen. Coming in close behind, 22% rely on food trucks, while another 22% offer guests a menu of basic snacks (i.e. “would you like a bag of chips?”). No matter the approach, one thing is clear—offering food at your brewery takes effort, but it leads to higher tabs, longer visits, and more reasons for guests to return.
Read MoreGuests come to your taproom for connection. While service is important, true hospitality goes beyond handing someone a pint. QR codes don’t replace staff engagement—in fact, when used alongside strong service, they increase sales. Meet your guests where they are. Give them options. And always, always ask the question.
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