Taproom Success

In today's episode we dig into taproom costs and expenses. How to manage and measure them to improve profitability. We often talk about growing sales in the taproom - how to bring in more guests, engage with them, find ways for them to stay longer and spend a little more - today we talk about the other side of the financial equation: Costs. How should taproom owners and managers approach this...

In business, you need to know your numbers. Those key metrics that quantify success (or failure) in your taproom. Today on the podcast we talk about the importance of having a bookkeeper to ensure your numbers are complete, accurate and timely. Key Points How to select a good bookkeeper The most important things a bookkeeper will do for your business One next step you must take to ensure you have...

In today's podcast Andrew shares data and insights on customer spending habits in a crowded taproom. Spoiler alert: On average, customers spend 38% more in a packed taproom. As they say, a crowd attracts a crowd. And that crowd wants to spend more money in your taproom. Key Points How to use events to drive taproom traffic Strategies for crafting successful encounters with guests during busy t...

In today's podcast learn about managing food margins in your taproom. Key topics The basic equation: Food sales - Food costs = Food margins How to us the narrow menu to drive sales and margins How to set up your taproom financials to track food sales, COGS and margins

Today on the podcast we hear from Taproom Success member Blake Edmunds from Studly Brewing Company in Virginia. Blake shares his journey starting his brewery, creating the theme, and lessons learned along the way.

Today on the podcast we share data from over 2,000 unique taproom visits. The data shines a light on spending habits by generation: Gen Z, Gen X, Millennials, and Baby Boomers. Taproom owners and managers can use this information to appeal to the unique needs of each generation. Key questions asked (and answered!): Which age range spends the most? Who tips the highest Which group is the most profi...

Brittany Christensen is taproom manager for Epidemic Ales in Concord, CA and a member of Taproom Success. Brittany joins us on the podcast today to talk about how she got her start in the brewery business, recent successes, and current challenges.

Spring is a time of new beginnings, and a great time to re-visit your year-end goals and key performance indicators. In today's podcast, we'll share tips on how to get your taproom business ready for spring, good weather, and increased beer sales.

Today on the podcast we recap ONE THING learned from each of the taproom-focused presentations at the BrewSmart event held in Greenville, NC. Here's a sampling of the topics covered: Strategies for adding food in your taproom How to build your taproom key metrics dashboard Sustainability and social impact crash course Supporting and employing persons with IDD Building successful internal educa...

Today on the podcast we dive into Taproom Trends and talk about the hidden profit center of your business: To-Go Beer! Andrew shares taproom sales data, tips, tactics and strategies to help you drive taproom revenue. Key questions answered: Are staff better at encouraging beer to go? What does spending look like when staff encourage it? Staff love higher tips. How does to go beer play out in the q...

In today's podcast, we share 12 metrics you can use to continually motivate your taproom staff. These 12 metrics are neatly organized into an infographic which you can find here . Grab the infographic, print it out, share it with your team, and motivate your staff in 2024!

How can you increase sales in your taproom brewery? Here's one proven idea: The data shows that when your staff offers a guest a flight they spend 27% more. That's a 27% increase in the average check just by asking a simple question. In today's podcast, Andrew shares tips on WHEN to offer the guest a flight, and shares even more data on the impact to-go beer sales when a guest is offer...

Data from 2,244 taproom visits shows that guests spend 12% more when the visit begins with a simple welcoming gesture. The initial greeting is important, but it doesn't end there. A sincere 'thank you' is also a requirement. Listen to the pod to learn more! Key topics: Why it's essential to greet guests upon entering a taproom Key taproom data points Does a sincere "thank you&...

Financial planning and budgeting is an important task, but not always the most fun. In today's podcast we share tips and tactics to get started on your 2024 budget so that you can achieve financial success in your taproom! Key Topics: How to motivate a taproom manager to tackle the budget The first steps a taproom owner or manager should take when preparing the plan How to identify the key pla...

In today's podcast we talk about tips, tactics and strategies to consider when opening a second (or third, or fourth) taproom location. Key Questions Covered in the Podcast: Why consider this option for growth, why not just sell more beer through a wholesaler or self distribution?  How should people plan this out from a financial perspective? What are the problems that can arise?  What are the...

In today's podcast we look at a simple, effective technique that can increase customer spending by 25%. What is the technique? Introducing yourself to taproom guests. We'll start with the data. What do the numbers say about what happens on taproom visits when staff offer their name? Higher tabs and higher tips. The data shows that the average tab is $45 when staff does not introduce themse...

In today's podcast we talk about motivation. Specifically, how to motivate your taproom staff. The three most common ways to motivate are providing 1) rewards, 2) recognition, and 3) opportunities. But there's a fourth way to motivate and it happens to be the most effective: Progress. Your staff want to know how they can make a difference, how they can grow personally and professionally, a...

"People won't remember what you said or did, they will remember how you made them feel." -Maya Angelou In today's podcast, we review how connection leads to engagement, and engagement leads to improved customer service and increased sales in your taproom. Data Point: Guests who receive a high level of engagement spend 30% more. When you build relationships with your guests, they...

Mid-year is a good time to review and update your taproom business goals. In today's podcast we talk about different goal setting models, tactics to capture the most important numbers, and techniques to plan out the remainder of the year so that you achieve success in your taproom. Visit TaproomSuccess.com to join the community of taproom professionals!

Andrew Coplon loves taproom menus. And he has lots of data to share about how menus drive taproom revenue. One key takeaway: Guests spend 35% more when offered a physical menu. Andrew teases out data from over 6000 unique taproom visits, and provides tips on how you can use menu to increase brewery taproom sales.

In today's episode we review the risks and rewards of beer distribution. There's a lot to consider when selling your beer outside your taproom. The first step is to review your state laws and understand the rules around distribution. Other key considerations include understanding the economics of distribution (using a financial plan) and getting clear on your purpose and goals for distribu...

How can you build a memorable experience for your taproom guests? Think like a rock band. It's the end of the concert and the band has left the stage. Time for an encore. The crowd claps, chants, hoots, and hollers! And the band comes back and delivers and amazing performance that you will never forget. In today's episode we talk about how you can craft an 'encore performance' for...

Is food in the taproom a "want to" or a "need to" for your brewery? In today's podcast, Andrew and Kary talk about the economics of food in the taproom, and review key data points that you need to know. The results may surprise you. We also share insights from Erol Moe, co-founder of Stoneface Brewery in New Hampshire. Erol entered the food game reluctantly, learned a lot i...

Today we dive into strategies on how breweries can better motivate and bring their teams together to transform taproom staff into rockstars. We'll talk about the benefits of rewards and recognition, and cover metrics to used to monitor the results of your motivation efforts.

Look around your taproom and ask yourself this question: Is it easy for customers to buy from us?  Now, look around your website and ask the same question. If the answer is...maybe...then this episode is for you!  Today, we talk about the concept of 'frictionless selling' and how you can use this to drive results in your taproom business. Key Topics Lessons learned from other industries...