About

 
 

Whether called craft beers, artisan beers, or microbrews, progressive restaurateurs are learning more each day about how to sell these better beers paired with their food menu selections.

Craft Beer Restaurant Times is an independent restaurant industry trade publication targeted to restaurant managers, food & beverage directors, chefs,  bar managers, and sommeliers. It is designed to help restaurant personnel master the craft beer market. It helps you avoid common mistakes and maximize profits from the sale of craft beer.

Independent and Objective

Craft Beer Restaurant Times is not affiliated with any brewery, beer importer, beer distributor or beverage alcohol industry manufacturer. It is independent, objective and solely focused on helping restaurants sell craft beer. The publication’s content and beer-list consulting services are offered free-of-charge to any beer-sales licensed restaurant in the United States.

No Beer Geek spoken here

Craft Beer Restaurant Times is written for the restaurateur. We avoid the beer jargon and technical brewing language that over-complicates the understanding of craft beer. We believe selling craft beer in restaurants is not a difficult concept, so we cut through the jargon and get down to the essence in clear, concise terms.

Market Philosophy

For many casual- and fine-dining restaurants, selling craft beer is a pretty new subject. They have mastered selling fine wines and have good wine lists, but selling craft beer is still a work in progress. For others, craft beer is now an integral part of their beverage mix but they would like to see more sales.

Restaurateurs are finding that having a well-planned beer list complements the wine list and allows them to differentiate their establishments from the competition. It also opens them up to a new clientele of craft beer drinkers, whose numbers are rapidly increasing.

Craft Beer Restaurant Times supports this fast growing need for information about selling craft beers in restaurants. It is both educational and informative. It provides tips, ideas, and technical guidance to help your restaurant become a leader in taking advantage of the explosion in craft beer sales.

Comments and questions are welcomed at any time.

 

Craft Beer Restaurant Times
helps you profit from selling better beers























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Confidentiality Statement


Editor and Publisher

Craft Beer Restaurant Times is edited and published by Charles Bockway at craftbeerrestaurant.com. The publication is part of Brilliant Stream, a Charleston, West Virginia business strategy, research, and policy shop, focusing on the artisan food and beverage industries.

Bockway is a small business and marketing advocate who formerly served as VP of a regional wine and distilled spirits marketing services firm. In that capacity he helped restaurants build beverage sales with many of the finest labels in the industry.

In 2009, he reentered the food and beverage arena to found Brilliant Stream. There he edits trade publications and provides research and information services in support of artisan food and beverage industries.


Best restaurant resource
for selling craft beer

Craft Beer Restaurant Times helps restaurants profit by selling more craft beer. CBR delivers concise, targeted content including:

  1. BulletStrategies for getting started right if you’re just beginning;

  2. BulletSimple steps to improving your craft beer sales;

  3. BulletNew strategies for building effective beer lists;

  4. BulletHow to organize a craft beer sales program;

  5. BulletBrewery profiles;

  6. BulletEducational materials for you and your restaurant staff;

  7. BulletFrequent updates.

No other publication provides you these
free services:

  1. BulletNo-cost personalized advice for craft beer list development;

  2. BulletComplimentary beer list review;

  3. BulletAnswers to your sales-related questions on craft beer.