Greg Engert

Greg Engert is beer director of the Neighborhood Restaurant Group, whose bars and restaurants include ChurchKey, Rustico, and the Bluejacket brewery, among others.


Behind The Bar: Looking Ahead When a Business Closes

It’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 Mind

Finding, 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 Blur

Chasing 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 Again

Today, 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 Back

Craft 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 Beer

In an increasingly competitive environment awash with beverage variety, craft beer can win by recommitting to what made it great in the first place.

Behind The Bar: Don’t Raise Prices, Draw a Crowd

Make it fun for them: Amid rising costs and changing customer habits, there are untapped opportunities to pack them in and maximize sales with creative events and activities.

Here Come the Hand Pumps! (No, Really.)

There are signs that brewers and drinkers are emerging from a relatively monotonous haze phase to re-embrace more choices via lagers, traditional styles—and even cask ales. From Behind the Bar, here is specific advice on adding cask to your bar or taproom.

Behind the Bar: Why Glassware (Still) Matters

It’s not all four-packs and boss pours. Glassware chosen to elevate particular kinds of beer—and to help you sell more of it—still has a valued place at the bar and taproom.

Behind the Bar: Elevating Service to the Level Your Beer Deserves

Whether in your taproom, brewpub, restaurant, bar, or shop, there’s never been a more important time to double down on improving guest experiences. Here are concrete suggestions for training and developing a team that can rise to that challenge.


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