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Brewpub/Taproom and Restaurant Planning

Curriculum

Module 1: Identifying Your Needs and Style(s) of Service

What are your food (finger food vs. full scale), kitchen and budget needs? We will look at both full service or counter service models and help you decide which format suits your brand and desired guest experience. You will also learn how to develop a layout to maximize utilization of space and efficiency of service.

Module 2: Building a Team and Delivering Your Brand Experience

Tools to interview and hire key rolls including chef, Taproom Manager, Lead bartender/server. Essential components for a staff manual, and the steps of service needed to deliver your message and ways to increase guest check averages. How to motivate staff to up sell and reach the goals set forth.

Module 3: Menu Development and Costing

Different menu options (local food offerings, incorporate beers in menu items, limited or full menus). How to properly cost a menu item to meet your budgeted costs.

Module 4: Execution

Execute the style(s) of food for your taproom. Different styles of food for your kitchen and needs in your current area (from small plates and appetizers to full meals).

Module 5: Brand and Customer Loyalty

Ways to help increase return guests and how you can engage the guests to become regular visitors to your taproom.