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Episode 71: Crafting a Memorable Beer and Food Program
Episode 71
Having food options is a way to bring in new customers and to keep fans coming back. There are many ways a small brewery can approach a menu and this month we’re talking with folks who have dedicated kitchens and robust food truck programs.
First up, Tony Cordova of New York's Scale House Brewing. Cordova, the Head Brewer, talks about the evolution of the company, what goes into running a pizza program of note, and how the brewhouse and the kitchen work together to create a memorable customer experience.
Then Jason Stengl of Colorado's Cannonball Creek shares insight into running a food truck program. When he and his partners started the brewery, they had come from a brewpub chain that did great business. They knew they wanted to focus on beer so opted against having a kitchen. Now they have a robust food truck program - at least one each day of the week they are open. He shares insight on how scheduling, managing, and working with those businesses has its own challenges.
The BYO Nano Podcast Episode 71 is sponsored by:
Five Star Chemicals
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Fermentis
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BYO Nano+ Membership
Get access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO’s Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You’ll also have full online access to all of BYO’s digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.
BYO Nano Brew Podcast Episode 71
Host: John Holl
Guests: Tony Cordova, Jason Stengl
Contact: nano@byo.com
Music: Scott McCampbell
Photo: by John Holl
Published on 13 hours ago