4 Critical Tips + Guidelines For Reopening Your Taproom and Brewpubs

With government restrictions starting to relax because of the vaccine rollout, we see an uptick in food and beverage establishments beginning to open. You, yourself, might be sensing that the public is also feeling more confident with venturing out to restaurants. And I think we can all agree that everyone is ready for a little entertainment, however, as a manager or owner of a taproom or brewpub, it is your job to make a good first impression when you reopen. Your customers want to feel confident in your taproom and know that you have their best interest at heart.

Now is the time to guarantee that your taproom or brewpub establishment is ready to re-open for indoor seating and selling at maximum capacity. To help you get there, I’ve put together 5 helpful tips using my 35+ years of sanitary experience to help you prepare. 

Bonus Tip: Not sure if your state is allowing reopenings of bars and breweries? Start here to read up on your state’s mask mandates, capacity limits, social distancing regulations and, other state requirements. 

The first step is getting a written plan for yourself and your staff. Don’t have one yet? No problem,  here is where I recommend you should start:

Tip 1: Update Your Standard Operating Procedures (SOP) for Reopening your Taproom and Brewpubs

You probably already have your business’ operations manual, but has it been updated now that you are on your way to reopening? Having your plan in writing will set the operating standards for your staff to adhere to. It must always be up to date and effectively communicate the bar’s vision to your staff members.

Where to start:

  • Opening and Closing Procedures – Provide a step-by-step procedure for all employees to follow before opening and closing. Create a checklist for them to complete to ensure all work gets done. Sanitize all the bar equipment, tables, countertops, chairs, floors, and restrooms. Don’t want to start from scratch? If you are a member of the Brewers Association they have a great one you can download HERE.
  • Daily, Weekly, and Monthly Deep Cleaning – Create a schedule for staff members to follow and a checklist that must get signed to ensure all the work gets done. Clean all refrigerators, freezers, light fixtures, and all other areas that aren’t getting a daily wash. Display a cleaning chart for all workers to adhere to. Need one?  Download your free cleaning chart HERE.  
  • Order of Service – Detail the order of service and stress the importance of following it. Be as descriptive and detailed as possible. Each action must be mandatory, from greeting the customer to sanitizing your hands before touching the menu and seating them. These actions will ensure that your guests and staff members are beings as cautious as possible.

Bonus Tip: Have the customer put their credit card on a serving tray and provide them with a sanitizing wipe to clean it when you return it. These procedures must become a routine for all staff.

Your SOP must also contain job descriptions and allocate all the tasks necessary for your taproom or brewery to adhere to the new policies and procedures. When reopening your taproom, be clear as to what is to be expected from the staff and set your establishment’s standards.

Tip 2:  Training Materials and Resources Highlighting New Rules & Regulations 

Do you have training materials and resources for your staff? With the new rules and regulations for bars and breweries, your team will need access to training manuals, if they require assistance. 

  • New staff training – Demonstrate to new staff members how to perform their tasks safely and efficiently.
  • Train existing staff – All existing staff members must get trained on the new policies and procedures. Demonstrate these new activities, so everyone has a full understanding of how they must get done.
  • Always be evolving – As restrictions tighten and loosen, be sure to find all the ways you can upskill your employees.

When developing training manuals for reopening taproom or brewery, ask yourself:

  • Does the staff know the chemical consistency and water temperature to sanitize the area effectively?
  • What chemicals will your staff be using on each surface?
  • Do your staff members know the dwell time for an area to get sanitized entirely?
  • What is your procedure if a customer does not want to wear a mask or ask what your cleaning policies are?
  • Who do they contact if there are customers who don’t want to adhere to the new mask policies? 
Tip 3:  Equipment & Cleaning

If you have not yet opened your bar or brewery, your equipment will need extra TLC. If your bar glass washer has not been used in a year, it is time for a service. All equipment, utensils, glasses, walls, and floors must get washed even if it looks clean. 

All draft lines must be thoroughly washed. If you outsource your draft system cleaning, it’s time to get in touch with the company. 

If you are looking for sanitizers’ please remember the dwell times can range between chemical formulations. And not to be forgotten – make sure you double-check the labels for food-safe chemicals, such as no-rinse required, even on food contact surfaces. Here is one I highly recommendPERASPRAY |  ONE-STEP SANITIZER. I sell this ready-to-use disinfectant to many different breweries and taprooms. My clients demand the best products out there that are food contact safe, meets EPA Emerging Viral Pathogens Policy, and fight against COVID-19.

 

Tip 4: Your Duty

Your job is to ensure that the staff has everything they need to perform at their best. Ensure that there are signs near all hand sanitizing stations, offer touchless dispensers, ample paper towels, and take temperatures before each shift.

Providing all the tools your crew needs to perform their jobs successfully in this new world we live in is a recipe for success.

Bonus Tip: Create reward programs to motivate and encourage the staff, so they feel valued in these difficult times. 

Final Thoughts

While the last year has devastated the craft beer industry, there is so much hope for the future. Those that get it correct right out of the gate, have the chance to increase their brand presence, make customers for life, and in turn brand ambassadors to help promote their business.  Make sure to get your staff ready to provide safe service to your customers and get all your equipment spruced up. Your reputation will flourish with the excellent service and product you offer. Set the bar high and surpass expectations in the industry.

As a chef turned chemical expert, the Craft Beer Industry is a passion of mine. We are a close community, and I wish everyone success in their reopening!  Have a question or want to learn more about how I can help? Schedule a free call with me and tap into my 35+ years of real-world knowledge in the sanitation and chemical sector. And while you are at it follow along on Instagram and LinkedIn  for daily tips and tricks to secure your facility’s reputation.  

 

 

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