Weekly check-ins allow you to monitor sales and other key metrics to measure success in your taproom business.

In today's episode, we share the 2-minute drill agenda to keep your check-ins efficient and the weekly scorecard to capture the most important taproom numbers.

Key Points

• Avoid boring, un-productive meetings using the 2-minute drill agenda
• How to use data, tools and tactics to drive profits
• How to use incentives to drive taproom performance

Get more Taproom Success tips and tactics here.

Today we share tips to build a great financial plan for your taproom.

We know we should have a budget, but sometimes it's hard to get started. And hard to finish. And harder still to put the plan into practice.

In today's episode, the Taproom Brewery Budget QuickStart Guide, we'll talk about ways to make budgeting easier.

Key Points

• How to identify and overcome budget obstacles
• The importance of setting a deadline
• X Factor to budget success: Get an accountability partner!

In today's episode we explore the effect that 'convenience' has on influencing customer taproom visits.

• How do customers choose where to go have a beer?
• hat are the criteria that go into this decision?
• And how can you use this information to bring more guests into your taproom?

We talk a ton about the different types of people who visit taprooms, but we don't always talk about why they're choosing that particular location.

Convenience plays a big role in where customers will go. Listen and learn new ways to use this knowledge to bring in more guests to your taproom.

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 important part of their business?

• Create a financial plan, involve your team in the process, and hold weekly huddles to stay focused
• Use our specific cost savings opportunities
• Train your taproom manager in financial literacy - the ability to understand the most important numbers of your business

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 good, quality numbers to make data-driven decisions

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 times
• Tips to use this data to drive taproom sales

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 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

In today's podcast we look at the data behind greeting your guests and thanking them when they leave.

These simple and fundamental customer service practices really make a difference.

Key Points

• Two step process to increase customer retention and engagement: 1) Greet your guests when they arrive, 2) thank them when they leave.
• Time matters. Greeting your guests in less than a minute sets the tone for the rest of the visit - 46% more likely to perceive the visit as high engagement
• Thank you matters. Guests who do not receive a 'thank you' upon leaving are 5x more likely to NOT recommend your brewery.

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?

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 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!

Kary recently read The Decision Book: 50 Models for Strategic Thinking, and found lots of great models to share with taproom managers.

In today's podcast, we'll review some of our favorite strategic models and how to use them in your taproom.

Key Topics

• 3 favorite strategic models for taproom managers
• Models for short term day-to-day decisions
• Models for longer term decision-making

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 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

• How to use the Four C's to solve any business problem
• The benefits of 'workshopping' and how to use this technique to engage your taproom staff
• Key takeaways from CiderCon

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. 

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)

It's the New Year, time to set goals for your taproom business. In today's episode we dive deep into goal setting fundamentals, frameworks and tactics to make those New Years' Resolutions stick!

Taproom Goal Setting Basics

1. Start with a year-end review
2. Get the goals in writing
3. Get the on the calendar (if you don't schedule it, it won't happen)
4. Learn how to identify the most important goals
5. Use outcome goals (what you want to achieve) in tandem with process goals (what you need to DO in order to hit the goals)

Read the full Goal Setting Post here

Not all taproom group sizes should receive the same type of customer service.

The solo guest on a laptop might want less interaction, while the engaged group of two might want more.

Today on the podcast Andrew breaks down taproom data from 2022-2024 with 1300 unique taproom visits from across the country.

Andrew analyzes the data, and summarizes the information into actionable takeaways you can implement right away in your taproom.

Key Points

• Different sizes of groups require different levels of engagement
• Parties of two people are most common - if you're going to learn how to engage, learn how to work with this group size

• How to read the 'context clues' to deliver the right amount of customer service.

In today's episode we'll walk through the steps to build your taproom sales plan for the new year. We'll dig in on best practices to build your sales model, tactics to get started (and finished with your plan), and how to put the plan into action to achieve success in your taproom.

Topics Covered

• How (and why) to involve your taproom team in the planning process
• Tips to get started on your sales plan
• How to overcome common planning challenges 
• Use this taproom sales plan model

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!

Beer cost of goods sold (COGS) can be quite a mystery. What's included? What's excluded? How do you figure it out?

In today's episode we help you solve the beer COGS mystery.

Key points

• Use the one-sentence beer COGS technique: Is this cost necessary to make my beer? (If yes, it's COGS. If no, it's not).
• The most common beer COGS question: Are my cost of goods correct? We'll provide answers and tools to help you find out.
• Strategies and resources to help you reduce COGS and improve margins on your beer.

Today we dive into the importance of a 'maniacal focus' on the customer and customer service.

Let's face it...the bar is low for customer service. We have become accustomed to low prices and low service.

However, the key to success in your taproom is excellence in customer service.

Here are some quotes to ponder, and inspiration to focus on the customer in your taproom...

• "If you don't care, your customer never will."
• "Make the customer the hero of your story."
• "There's only one boss, the customer."

We would love to have you join us in the Taproom Success membership. You can learn more here.

In today’s episode we offer up 10 Old School Taproom Marketing Ideas to bring new guests into your taproom.

• How about direct mail?
• What if you handed out your business card to get a ‘free beer’?
• Perhaps a ‘big tent’ event to create community and bring people together (in YOUR taproom)?

You’ll get the details on these ideas and many more. As a bonus, we’ll talk about 5 ways to increase guest spending once they get into your taproom.

We’d love to have you join us in the Taproom Success membership. We are all about sharing ideas in our monthly masterminds, on-demand taproom training, and monthly expert sessions. 

In today's podcast we talk about the power of combining marketing and finance to boost sales and profits in your taproom.

Key Takeaways

• Why NOW is the best time to invest in your marketing plan
• How to find the dollars to dedicate to marketing efforts
• Marketing ideas that cost zero dollars but yield big results

Want even more taproom marketing ideas?

Join our Taproom Success Membership, where we provide tools and resources to help you achieve success in your taproom business.

P.S. Check out the podcast episode with Julie Rhodes from Not Your Hobby Marketing. Julie provides lots of great ideas to help taprooms improve their marketing efforts.

In today's episode we share how to use event calendars, ID checks, and staff introductions to help drive taproom revenue.

Key Takeaways

• Worried about checking IDs? The data tells us that when a guest is 35+ and asked for their ID they spend 25% more!
• Data shows that 45% of taprooms do not have a visible events calendar. Yes, guests are 25% more likely to return when they know about cool upcoming events.

Want more tips and actionable strategies?

Join our Taproom Success Membership. Benefits include monthly mastermind meetings, monthly guest experts, and 24/7 access to our Taproom Success BluePrint training course for taproom managers and staff.