Guest Experience: How to Thrive in an Instant, On-Demand World

Guest Experience: How to Thrive in an Instant, On-Demand World

There’s a huge difference between good service and a good guest experience. It’s challenging enough to ensure your guests are greeted in a timely manner, their orders taken quickly, drinks never run dry, and their bill received and closed on time. These service steps are absolutely critical, but do very little to combat a negative first impression. Standards for service are increasing at a rapid pace as patience of our guests wanes, so is it time to pivot our focus away from basic tasks and focus more heavily on our presence with guests? In this session we will cover:

  • QR Code Ordering - Pros & Cons for the Brewery
  • Credit Card PCI Compliance (Chip vs Swipe)
  • "Keeping the Human Touch" using technology for a better guest experience
  • Kitchen & Pop-Up Order Efficiency through KDS
  • SMS Texting in Guest Ordering
  • Comprehensive Guest-Facing Beer Menus
  • Using Order Variants to Reduce Beer Excise Tax

This conversation features: Brent Hernandez (Redlight Redlight Craft Beer Bar), Doug Cleary (GoTab), Patricia Mejia (GoTab), Rick Malthaner (GoTab)


Join us in-person for CBP Connects in 2023

Half workshop, half networking

Milwaukee, WI | June 19-21, 2023

Grab your spot now https://cbpconnects-milwaukee.eventbrite.com/

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Episoder(484)

Brewery Collaboration Structures: What Works & Why

Brewery Collaboration Structures: What Works & Why

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Adding Spirits to Your Brewery

Adding Spirits to Your Brewery

Join Donald Snyder, a 20+ year spirit industry leader, as he discusses the many opportunities and challenges that brewers will face when adding spirits to their brewery operations. Adding a spirits pr...

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Is DtC Right for Me? Understanding the Risks and Rewards of Shipping Beer

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For brewers looking to grow their market, the prospect of the direct-to-consumer (DtC) shipping channel—and the potential to sell to consumers across the country that it brings—can be tantalizing. Ind...

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Dealing With Seasonality

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Seasonality hits every brewery differently. A beach town in July looks nothing like a mountain town in February. In this panel, we are bringing together breweries from very different markets to talk a...

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It's Okay To Not Be Okay: Mental Health at Breweries

It's Okay To Not Be Okay: Mental Health at Breweries

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AI Beyond the Caption: Scaling Taproom Voice with Intent

AI Beyond the Caption: Scaling Taproom Voice with Intent

In an industry built on authenticity and community connection, most teams resist AI because they worry it will dilute the brand’s voice or sound generic. Used strategically, AI can protect creative en...

9 Mai 49min

Taproom Marketing 101: Life After Social Media

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It’s hard out there for a brewery. With follower reach at an all time low and Meta no longer recommending alcohol pages, we need to flip the script. We need profitable & owned channel marketing progra...

6 Mai 33min

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Ball Theory for Brewers: Protect the Glass, Drop the Rubber, and Lead Without Burning Out

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2 Mai 15min

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