In this episode of Take-Away with Sam Oches, Sam talks with Chris Westcott, CEO of Iron Hill Brewery & Restaurant, a full-service operation with 21 locations across five states. Iron Hill has been offering craft beers and scratch cooking now for 27 years, but recently overhauled its menu with 30 new dishes as it refines its post-pandemic operation to better create a high-quality experience. Chris joined the podcast to talk about how Iron Hill is tapping into the potential of both its brewery and restaurant businesses and how it’s building a base of loyal customers in each community it moves into.

 In this conversation, you’ll find out why:

• Some of the most successful bar businesses are the ones that pair food and drink 
• To combat the negative perception around chains, companies should give each location a distinct personality 
• An executive’s hands-on experience brings credibility to innovation
• Your menu shouldn’t just meet the low bar set by your competitors 
• Kids shouldn’t be forgotten in your loyalty efforts 
• By educating your guests on flavors and products, you can build trust and loyalty 
• Your VIP guests should be able to take the brand home with them
• Consumers want hospitality, not service — don’t confuse the two 

Have feedback or ideas for Take-Away? Email Sam at [email protected].