"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 will spend more, tip more and come back more often.

For more tips and strategies to grow your taproom brewery business visit www.taproomsuccess.com.

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 distributing your beer outside the taproom.

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 your taproom guests to keep them coming back time and again.

Some 'encore' ideas:

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 in the process, and we share his best practices to help you find success with food in your taproom business.

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

Learn more at www.TaproomSuccess.com

In today's episode we talk about lessons learned at CiderCon 2023: The importance of team building, customer engagement, and how to crowd source solutions to your taproom business challenges. 

Key Topics

Learn more about Taproom Success!

In this episode we'll talk about the best practices to build your taproom brewery KPIs, scorecards you can use to track and measure, and strategies to share information with your staff to improve business results.