There's really not much need to elaborate on the above graphic. Michael Varda, from Craft Beer Advisory Services, nails it. CBAS help breweries understand their customers in every way possible – why they visit, what they want, how to attract new customers, and how to use data to create experiences that keep them coming back.
Read MoreOver the years, Secret Hopper has explored taproom data extensively, examining everything from the significance of the initial greeting to how age impacts spending habits. Two consistent themes have emerged in nearly all our studies: the importance of education and engagement. We understand you’re busy and don’t have time to continually review hundreds of data points, share them with your team, and implement training to maximize them. Don’t worry—if you only have time to monitor two metrics, focus on tip percentage and average tab size.
Read MoreHow does the speed at which a beer is served impact a guest’s taproom experience? Faster isn’t always better. The right level of engagement with guests doesn’t necessarily correspond directly with speed—other factors should also be considered. When a guest chooses to visit your taproom, they do so with intention. Understanding that intention and their goals can help you provide the experience they seek.
Read MoreGuests aren’t tipping more because of your beer. It’s the human interaction. Your taproom staff can make or break a guest’s experience, and as an owner or manager, you play a critical role in shaping your staff’s work environment. Here are 5 easy-to-implement techniques you can train your team on to help them earn more tips.
Read MoreIt’s important to provide your team with a roadmap. As owners and managers, there are likely certain ways you’d prefer specific situations to be handled. Consider cataloging these in your handbook. Don’t just write them down, LEAD. BY. EXAMPLE. Walk through unique scenarios with your team on a monthly basis. Roleplaying can be particularly helpful. Additionally, rapid-fire questioning, where you ask staff how they’d handle various situations, may help them prepare to think quickly. Ultimately, it’s valuable for your team to understand the order of operations for common occurrences when following a playbook, and to have the skills to act off-script, improvise, and make strong decisions.
Read MoreYou’re no longer in the beer business. For most of us, if your mentality is still just 'sell more beer,' then you’re falling behind. If you shift to a growth mindset focused on discovering your next differentiator, which may be experiential, you could have a chance to buck the trends and stand out. Be maniacal.
Read MoreYou’re in the hospitality business. Relationships, baby. No ifs, ands, or buts about it. You’re peddling experiences.
When we first launched Secret Hopper in 2017, most of us weren’t using the word “experience,” let alone “hospitality.” However, times are changing. You’re not just hoping someone chooses you over the nearby brewery; you want them to choose your taproom over any other social activity.
Read MoreThese things might not matter to guests, but they can significantly impact your taproom. Sometimes, subtle aspects can unconsciously enhance a guest’s experience, leading to more memorable visits. Why should you care? When guests have a better experience, they are likely to spend more.
Read MorePretend you arrive at the end of your street. Whether you go right or left, you end up at a brewery with a quality atmosphere, quality beer, and quality staff. Everything else being the same, but the brewery to the right is a half mile closer. Where do you end up most often? For me, it’s nearly always to the right.
Read MoreIn the past, we have looked at the likelihood of taproom staff encouraging a flight. This study continues with that data and also pairs it with the guests’ actions of ordering one. It’s all about building positive habits. By training your team to regularly encourage flights, you’ll consistently see higher tabs. Sure, it may take a little bit longer, but the effort put into better educating your guests on your offerings will help deepen relationships and contribute to everyone's success.
Read MoreIn this webinar, we are joined by Jeremy Carney from Central Coast Analytics to analyze the behaviors that set top-performing taprooms apart. From staff behaviors to design elements, our study will pinpoint the top five habits of successful taprooms and offer insight into how you can implement these strategies in your business.
Read MoreYou already know we love physical menus. We’ve conducted prior studies that demonstrate the standalone value of physical menus and the benefits of offering this option as part of your overall menu strategy. We are also strong advocates for providing food in taprooms. When someone asked us, 'Are breweries with food more likely to have physical menus?' we knew we had to investigate.
Read MoreNo one likes drinking alone. And the busier your taproom, the more each guest will spend. In this study, we dive into how the perceived level of busyness correlates to how much guests spend.
Read MoreThere’s no one-size-fits-all approach that guarantees your taproom will be a success. It takes dedication and understanding of multiple facets to create the optimal experiences for both your guests, your staff, and your company as a whole. In this session, we will focus on 3 key resources that can help you in this ongoing quest. From better understanding your financials to crafting customized taproom experiences, we will share opportunities created for industry decision makers to assist you in reaching your goals. We will also highlight the importance of connecting with others, just like you, but in different locations across the country.
Read MoreWhy I spent $80 on strawberries.
$2.19. That’s what my local grocery store is currently charging for a pound of strawberries. This past Sunday, on Mother’s Day, we made a family trip and together picked about 20 pounds. If we had simply gone and cleared out Aldi, I would’ve walked out with a full cart of strawberries for only $44. So, why on Earth would I agree to make the 20-minute drive, do all the picking, and pay nearly double? Experience.
Read MoreWhen are Gen Xers and Boomers going out to breweries and how can we use this information to better market to them?
Read MoreWhen guests plan out their next taproom visit, it’s not just about pleasing the beer nerd. It’s about attracting and maintaining the attention of everyone from that beer nerd to everyone else in their party. This may include the 4-year-old they’re bringing along, the guest who doesn’t drink beer, and the customer just looking for a bite to eat. Because of this, the taproom guest is much more intentional when choosing where to visit. When you’re able to please all these demographics, you unlock the potential for a greater audience, that will spend more time and ultimately more money.
Read MoreWhen are Millennials going out to breweries and how can we use this information to better market to them?
Read MoreIt wasn’t too long ago that “data” was not yet part of our daily taproom vocabulary. However, when making quality beer is a prerequisite, running a strong business can be your advantage. Our panelists will share their expertise and insights into leveraging taproom data to drive business growth, enhance customer experiences, and streamline operations. From analyzing sales trends to motivating your team, this session will explore facets of the taproom (teaser: all of them) where bettering your grasp on data can help your brewery see greater success.
Read MoreWhen are Gen Zers going out to breweries and how can we use this information to better market to them?
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