Taproom Success

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 profitable?
• How do I use this information to drive more traffic into my taproom?

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 education programs

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 quest for more tips?
• Any suggestions for encouraging beer to go?

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 offered a flight.

Key Topics

• Why Andrew LOVES flights
• Data from over 8000 unique taproom visits, and what it shows about offering flights
• On average, taproom staff are offering flights LESS often. What you need to know, and what you need to do about it
• How encouraging a flight contributes to to-go sales
• Tips on when staff should encourage a flight

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" have the same importance as the initial greeting?
• Strategies for taproom staff get better at these habits

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 players: Who is usually involved in creating the financial plan, and how should the work be divided up
• The major pieces of the taproom financial plan, and the order in which should these be done
• Tips to communicate the plan to owners, managers and staff
• Best practices to help ensure a successful planning process

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:

1. Why consider this option for growth, why not just sell more beer through a wholesaler or self distribution? 
2. How should people plan this out from a financial perspective?
3. What are the problems that can arise? 
4. What are the first steps that someone interested in opening a 2nd taproom should take?

Do you need resources to grow sales in your taproom? Join the conversation at TaproomSuccess.com!

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 themselves by name, and increases to $56 when they do.

Want to learn more? Listen to the podcast!

For more tips, tactics and strategies to see more success in your taproom? Join the conversation at TaproomSuccess.com.

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, and how they can do meaningful work.

Give today's podcast a listen to learn how to use "progress" as a motivator for your taproom team.

Join our community of taproom professionals at www.taproomsuccess.com!

"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:

• We took care of your last drink. Thanks again for visiting.” (An unexpected, but greatly appreciated gesture)

• “Here’s a sticker. Hope to see you soon.” (A little touch, that will keep me thinking about the brewery while at home)

• “Safe travels back to Norfolk.” (A sign showing that the staff learned something about me)

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

• Lessons learned from other industries who use frictionless selling
• The one thing that must be on your taproom website
• Tips to avoid confusing the customer, and costing you sales

Learn more at www.TaproomSuccess.com

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. 

In today's episode we dive deep into taproom data to provide you with actionable strategies to increase sales. Andrew shares the highlights from 9,000 unique taproom customer visits and breaks down the key takeaways. If you're looking to increase taproom sales, you won't want to miss this episode.

Key Topics

• The importance of to-go beer, and asking for the sale (how to 5x your to-go beer sales)
• Are guests spending more in the taproom post-pandemic? Short answer: Yes. (And tips on how you can take advantage of this trend)
• Average tip percentages from guests who purchase to-go beer (and those who don't)

In today's episode, we explore tips and strategies to provide great service to guests in your taproom. Andrew Coplon provides a run-down of the "30 Second Conversation" system, which is outlined below:

1. Welcome your guest to the taproom
2. Engage, ask questions, and offer friendly conversation
3. Guide your customer and offer direction on beer choices
4. Let your guest know what they are drinking when you bring their beer
5. Leave the guest feeling appreciated - thank you for coming!

Welcome to Taproom Success, the only podcast dedicated to providing you with All The Tools You Need To Build A Successful Taproom Business. 

The taproom success podcast will provide you with the data, resources, and support you need to manage and grow your taproom business. 

Each episode of the podcast will help you achieve taproom success in the areas of marketing, food service, finances, e-commerce, software systems, business strategy and more!