Front of House

As craft breweries and bars have chased new and younger drinkers, they’ve also dumbed down their offerings and tap lists. It’s time to get back to education as part of what those drinkers crave: a worthwhile experience.

People may be drinking less beer, but they still crave welcoming third spaces and social connection. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, explains how we can win new regulars by simplifying and refocusing on that guest experience.

Much of the real work of selling beer happens at the bar—and it often starts with a question. Here’s how to ready your taproom team with the answers that satisfy customers and promote sales.

Security for your brewery’s staff, guests, and property starts with proper preparation.

Borrowing methods from abroad—including Czechia, Germany, and Japan—more breweries are offering their customers an experience that explores the impact of foam and texture on the enjoyment of beer.

Finding, keeping, and developing great hospitality staff has never been tougher. There are no quick-and-easy answers, but here are some practical measures for attracting and empowering a strong team—so they can better deliver the experiences that keep customers coming back.

Simply having great beer is no longer enough, and on-site pie is a hit any way you slice it. Using pizza as a prism, here are three operational approaches to drawing more customers with food.

As vaccination rates lag and the Delta variant surges, some breweries are choosing to require proof of vaccination for staff or customers; in some places, it’s required by law. Here’s how some are implementing such policies while minimizing complications.

With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.