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» Front of House » Serving

Serving

Addressing all aspects of food service at the brewery

Sponsored by Craft Beer Professionals

Optimizing Your Taproom for Flow and Efficiency with T. Dustin Hauck of Hauck Architecture

posted Feb 21st, 2022 by Craft Beer Professionals

The tap room is the cornerstone of any craft brewery. It is where the money is made. This presentation will talk through the layout of your tap room and how to maximize efficiency, customer experience, brand exposure. We will cover bar layout and equipment, cueing, restrooms, event space, retail areas, patios, brewery views, tours, furniture, lighting and more as we explore options to make your tap room as inviting and profitable as possible.

Hauck Architecture is a San Diego based, full service Architecture and Interior Design firm specializing in brewery, bar, and restaurant projects, with a focus on the craft beverage industry. Since 1996 we have been assisting our clients with design, layout, engineering and governmental agencies for their projects. Unmatched experience, expertise, creativity and attention to detail is at forefront of every project.
Read more…

Building your lunch business

posted May 14th, 2014 by Stan Hieronymus

The following article was originally published on May 15, 2014. It has been reviewed and updated as necessary by the ProBrewer editorial staff.

Related source on ProBrewer; Taproom Aesthetics: How To Design A Space That Draws In Customers

by Julie Slama

Read more...

Seven secrets of brewpub success

posted May 14th, 2014 (updated Jan 15th, 2023) by Tom McCormick

The following article was originally published on May 15,, 2014. It has been reviewed and updated as necessary by the ProBrewer editorial staff .

For related articles on ProBrewer also see; Brewpubs and distribution – Special considerations for brewpubs,  Off-site  sales for brewpubs and on the ProBrewer Discussion Boards “The Brewpub Business Model”

by Teri Fahrendorf
© Teri Fahrendort, reprinted with permission of author

Read more...

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