Hi,
I'm just going to throw my situation out there and see if anybody has some ideas.
We are a small brewpub which produces 5 different beers. We have a kolsch, wheat, nut brown, irish red, and ESB. We also have 9 domestic/imported brands on tap as well. Right not the sales ratio is 2:1 domestics: house brew. We would like to change that to at least 1:1. We have a loyal customer base and those that try our beer really like our beer. We also have a very stuck up clientel. They don't know beer but they think they know beer.
In an effort to inform the customers we did a server training seminar to bring the wait staff up to par. We are looking at some tastings but does anybody have some suggestions for improving our house brew sales?
Cheers,
Patrick Fiori
Clocktower Brew pub
I'm just going to throw my situation out there and see if anybody has some ideas.
We are a small brewpub which produces 5 different beers. We have a kolsch, wheat, nut brown, irish red, and ESB. We also have 9 domestic/imported brands on tap as well. Right not the sales ratio is 2:1 domestics: house brew. We would like to change that to at least 1:1. We have a loyal customer base and those that try our beer really like our beer. We also have a very stuck up clientel. They don't know beer but they think they know beer.
In an effort to inform the customers we did a server training seminar to bring the wait staff up to par. We are looking at some tastings but does anybody have some suggestions for improving our house brew sales?
Cheers,
Patrick Fiori
Clocktower Brew pub
Comment