Webinar – Wednesday, February 17, 2021
How to Your Bar or Restaurant's Operations to This nEw Normal
Wednesday, February 17, 2021
2 PM CST / 3 PM EST
Over the last 10 months, the hospitality industry has faced challenged that we never could have imagined. As a business working so closely with bars and restaurants, we’re looking to do everything we can to support you during these times. That’s why we’re introducing our first webinar: How to Adjust Your Bar or Restaurant’s Operations to This New Normal.
During this 60-minute webinar, we will speak with 3 successful self-pour operators about their experiences while navigating the changing environment in the hospitality industry due to COVID-19. They’ll share how they’ve adjusted to new expectations from consumers, where they’ve faced challenges, and what has brought them the most success. Each location has varying business models, as well as different state guidelines to follow. The operators will provide valuable advice that will help you when operating during these strenuous times.
Learn more about the speakers’ self-pour establishments below.
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Learn More About the Speakers and Their Locations
Auggie's Draft Room, FL
John Felico is the founder of Auggie’s Draft Room in St. Augustine, Florida. Straight out of high school John opened a food truck (Dominic’s of New York) near Kennedy Airport in New York. John took that Dominic’s of New York concept, franchised it, and signed a development deal with Lowes Home Centers to open in front of their stores. John opened 175 locations before selling it in 2016. Over the years, John has developed a number of restaurant concepts including Stacks Subs and The Olde Glory Coffee Company. Since semi-retiring in 2018 John continues to work in the Food Service industry as a consultant and also opened Auggie’s Draft Room with his wife and son-in-law.
With 24 self-pour taps, Auggie’s Draft Room offers a wide selection of beer from big-name brewers to smaller, more local ones. They also offer wines and ciders on their self-pour taps. Auggie’s plans to expand their selection by adding self-pour taps for cocktails, as well as a broader wine selection to better cater to their customers who prefer beverages other than just beer. Auggie’s is heavily focused on tourists because it is located downtown in the beautiful and touristy spot known as St. Augustine, so locals don’t visit the area as much since they want to avoid tourist crowds. One of the crucial ways that Auggie’s introduces themselves to tourists is by emphasizing excellent customer service and making sure that their beverage wall is the focal point of their business. Visitors from all over the U.S. have experienced self-pour for the very first time here, and thanks to Auggie’s attentive service and friendly staff always explaining how self-pour works, their customers love it! They tend to respond with highly valuable positive online reviews, which ultimately leads to more traffic for Auggie’s!
District Brew Yards, IL
Steve Soble is the founder of Burnt City Brewing. After graduating from Dartmouth College in 1986, Mr. Soble began his career at The Quaker Oats Company in Chicago in brand management. In 1989, he left Quaker to open his first of over 20 independent businesses. Steve founded Burnt City Brewing in 2012. In 2019, Steve started District Brew Yards, a collective brewery housing 4 breweries, bottle shops, and a restaurant in the West Loop of Chicago.
District Brew Yards is a craft beer lover’s dream. It is a brewery collective, with four craft brewers under one roof, all producing high-quality local Chicago beer. And they all serve their creations on District’s 40 self-pour taps, allowing customers to get a deliciously diverse drink experience in the same building where their beers are brewed! If you are looking to try out some delicious local Chicago beers, look no further!
Beasts and Brews, CO
Noah Siebenaller is the General Manager and Executive Chef of Beasts & Brews in Colorado Springs, CO. After graduating from The Art Institute of Colorado, Chef Noah left his career in Real Estate and began his adventures opening (and closing) restaurants in Wyoming and Colorado. In 2018 he was asked to help open Beasts & Brews. Not knowing anything about self-pour systems at the time, Chef Noah now operates one of the largest PMB locations, with 100 taps. He may be a Chef with his heart in the kitchen, but he is an Operator in nature.
Beasts and Brews is a full-service restaurant located in the beautiful Colorado Springs. In addition to a regular restaurant and taproom, you can also find a butchery with delicious local picks. Beasts and Brews is a chef-driven concept with fresh, made from scratch, local food. When we say local, we mean local. They don’t offer a single item on their menu that is not produced in Colorado. The restaurant combines sophistication with a rustic feel and its best seats look out onto a beautiful view of the nearby Rocky Mountains. With a whopping 99 taps and 1 secret tap, all consisting of local beverages, you’ve got limitless opportunities to taste local Colorado craft beer, wines, ciders, kombucha, and even liquors! So if you want to take a tasting tour of Colorado raised meat, grown veggies, and embrace the taste of Colorado-based breweries, distilleries, and wineries, Beast and Brews is your place!
We look forward to having you join us on the webinar! If you have any questions, don’t hesitate to contact us below.