Greg Engert
Happier Hours: How Smart Promos Can Raise RevenueBy Greg EngertPeople are looking hard for value right now—and even when margins are tight, strategically offering deals on beer can pay.
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How Bars and Taprooms Can Compete with the Virtual LifeBy Greg EngertWith abundant amusements and comforts at home, people are going out less—a blow to hospitality, to draft beer, and to craft. Here’s how we can lean into craft beer’s strengths, aiming to lure drinkers away from their screens and back to the social life.
For Craft Beer, Moderation Is a StrengthBy Greg EngertDespite recent health-focused headlines, we have an opportunity to position beer as the alcoholic beverage of moderation and a healthy social lifestyle.
Behind The Bar: Defeat the DoldrumsBy Greg EngertWinter has come. Across much of the North America, the post-holidays lull can be devastating to hospitality-focused businesses that aren’t prepared. Here are some strategies to survive until spring.
Behind The Bar: Beer-and-Food Pairing, 2.0By Greg EngertBy taking some new approaches to pairing beer and food, we can energize the craft-brewing scene and create the kinds of experiences that keep people coming back for more.
To Win Over Younger Drinkers, It’s a Shot of YOLO, Craft Beer ChaserBy Greg EngertFor the new generation of drinkers, craft beer isn’t anything revolutionary—it was already ubiquitous. But by providing opportunities for memorable experiences, craft brewers can still win over these drinkers.
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Behind The Bar: Looking Ahead When a Business ClosesBy Greg EngertIt’s never easy when some doors shut for good—especially when you’ve put so much into opening them and running the business. Yet hospitality evolves, change is inevitable, and each hard-earned lesson can strengthen your next endeavor, ensuring that the past becomes prologue.
Behind The Bar: Making Front of House Top of MindBy Greg EngertFinding, keeping, and developing great hospitality staff has never been tougher. There are no quick-and-easy answers, but here are some practical measures for attracting and empowering a strong team—so they can better deliver the experiences that keep customers coming back.
Behind The Bar: Escaping the BlurBy Greg EngertChasing flavor-driven trends on retail shelves is certainly one way to pursue growth. Yet smaller breweries may find more success by recommitting to an identity grounded in intentional brewing.
Behind The Bar: Let’s Make Beer Fests Vital AgainBy Greg EngertToday, with distributors cutting back and tough competition at retail, it’s time to re-emphasize the festival as a way to attract new customers. Here are some experience-based tips on running a successful and profitable event.
Behind The Bar: How We Bring Draft BackBy Greg EngertCraft beer on draft is struggling to make its comeback, but by focusing on certain details—and by helping to educate bars and restaurants on service and presentation—we can restore it to pride of place.
Behind the Bar: Time to Recommit to BeerBy Greg EngertIn an increasingly competitive environment awash with beverage variety, craft beer can win by recommitting to what made it great in the first place.
