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CIFBM: Brewing a Better way – The Next Chapter in Beer Service
June 24 @ 10:00 am - 11:00 am
As with most activities, COVID-19 has complicated the simple act of grabbing a beer. It’s now risky to gather at bars or restaurants, resulting in the biggest disruption to the U.S. alcoholic beverage industry since Prohibition. Over the last year, restaurateurs, brewers, and beer professionals have had to adapt to ever-changing laws and consumer tastes. What they’ve discovered is opening the next chapter for beer-focused establishments and creating exciting opportunities for both operators and consumers.
From self-pour technology to cashless payments, reservations, and menu changes, this session will explore new ways of crafting a safe, dynamic beer program as industry professionals share how they’re reinvigorating their operations for a post-COVID future.
What you’ll learn
How technology can assist you in your taproom, brewpub, or restaurant
Creative strategies to increase your customer base and revenues
How to educate yourself and the consumer about beer
Ways to create an inclusive, dynamic beer program
Sarah Jane Curran
Marriott International and IMI Agency
Marketing and Communications Manager
Maine Beer Company
Cornell School of Hotel Administration