The Data Behind Food in the Taproom
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.
The skinny
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