Spanish
Hey GoTabbers,
As we kick off the new year, one thing is already clear: 2026 is going to be busy—in the best possible way.
In January alone, our teams will be on the road across Wisconsin, Ohio, and Colorado, connecting with brewery and taproom operators, listening to what’s working (and what’s not), and sharing what we’ve learned alongside so many of you.
And that momentum carries straight through the spring as we continue showing up where our customers are, because that’s where the real conversations happen.
This issue of Grow with GoTab is a bit of a look back and a look ahead. Inside, you’ll find a snapshot of the incredible things our operators accomplished in 2025. These stories aren’t about tech for tech’s sake; they’re about the real, day-to-day wins that happen when hospitality comes first.
As we head into the new year, I feel incredibly optimistic. The challenges haven’t disappeared, but neither has the creativity, grit, and thoughtfulness that define this industry. We promise to keep listening, keep learning, and keep showing up for our brewery and taproom partners with tools, guidance, and support that actually make a difference.
Here’s to a strong start, a busy spring, and another year of building better hospitality—together.
Patricia Mejia
Chief Marketing Officer, GoTab
In 2025, we spent a lot of time listening to brewery operators and studying what’s actually working on the taproom floor. Across our case studies, a few things kept coming up: flexible ordering, unified POS systems, and service models designed around real guest behavior — not theory.
We paired those real-world examples with practical guidance from Andrew Coplon, Founder of Secret Hopper and Craft Beer Professionals, to break down the features and decisions helping today’s breweries protect margins, simplify operations, and keep hospitality front and center.
Running a taproom today means juggling more guests, more service styles, and tighter margins — all without losing what makes your space feel human.
In our best practices article, Make Your Taproom Run Like a Machine, we break down how the best breweries are using intentional hybrid service, mobile tabs, and smart order flow to reduce friction, speed service, and free teams up to focus on hospitality.
If your taproom feels busy but not always efficient, this one’s worth a read.
January 27 - 12:00 EST
Online Event
Food & beverage can be one of the biggest growth opportunities inside a pickleball club—when it’s designed right.
Join the Association of Pickleball and Padel Facilities (IAPPF) for an in-depth webinar featuring Lisa Beaufait of Hot Shots Pickleball Club, as she breaks down how Hot Shots built a seamless, high-performing operation by integrating self-pour beverage tech PourMyBeer, the GoTab POS, and CourtReserve.
If you’re looking to turn F&B into a true revenue driver—without adding operational friction—this session is for you.
"Implementing GoTab at our brewery changed the entire way we do business. It has saved us money, improved service and created a more efficient business model overall.” - Kevin H Capterra review
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