Blog | GoTab

May 21, 2026

Craft Beer in 2026: Why Breweries Are Focusing on Profitability, Community, and Taproom Experience

In the latest episode of Behind the Tab, Patricia Mejia sat down with brewery and hospitality leaders to unpack what that shift means for operators navigating a more mature, more competitive, and more operationally demanding craft beer landscape.

Best Practices

Breweries

Best Practices

May 20, 2026

Brewery Mobile Ordering: How The Patch Brewery Cut 40-Minute Beer Lines to Under a Minute

When your taproom is packed, long lines are more than an inconvenience. They’re a direct hit to revenue. Every minute a guest spends waiting at the bar is a minute they’re not relaxing, ordering another round, or adding food to their tab. That was the challenge facing The Patch Brewery. Built on a 145-year-old family farm in Maple Ridge, British Columbia, The Patch combines a brewery, beer garden, and family-friendly destination with seating for more than 400 guests. On busy weekends, demand was strong, but service bottlenecks were getting in the way. Guests were waiting 30 to 40 minutes just to order a beer.

Best Fast Casual POS with Automated Kitchen Display System: How Green Gables Bar & Grill Modernized Operations

When Green Gables Bar & Grill reopened after a devastating fire, ownership had an opportunity to rethink more than just the building.They wanted to preserve the spirit of a beloved local institution while creating a more efficient operation built for the future. That meant replacing outdated workflows with a modern technology stack centered around GoTab’s fast casual POS and automated kitchen display system (KDS). The result? Faster service, better kitchen communication, and a guest experience that feels both modern and familiar.

Relish Food Hall and Pickleball: How One Colorado Venue Turned Recreation Into a Growth Engine

Food halls are on the rise, but Relish Food Hall // Pickleball is not following the standard playbook. The Louisville, Colorado, venue combines competitive pickleball and multi-vendor dining under one roof, creating a hospitality model designed to keep guests moving seamlessly between recreation and dining.

How to Reduce Lines at a Brewery and Increase Guest Spend: Lessons from The Patch Brewery

When The Patch Brewery opened in August 2024, the response was immediate. Built on a sixth-generation family farm in Maple Ridge, British Columbia, The Patch combines a 400-seat brewery and beer garden, wood-fired kitchen, coffee bar, and expansive outdoor patio into one destination experience. On peak weekends, guests lined up 30 to 40 minutes just to order a beer.

Best POS System for Pickleball Clubs: How Bumpy Pickle Runs Food & Beverage at Scale

If you are evaluating the best POS system for pickleball clubs, you are probably trying to solve a problem that goes well beyond taking payments. How do you manage court reservations, food and beverage, private events, retail, and memberships inside one operating model? How do you serve hundreds of guests moving between courts, bars, cabanas, and event spaces without adding a large waitstaff? And how do you make all of that feel seamless to guests?

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Pickleball and Padel Clubs

Case Studies

May 19, 2026

Bumpy Pickle: Inside The Operating Model Behind Houston’s Largest Outdoor Pickleball And Volleyball Venue

Located in Houston’s East End neighborhood, Bumpy Pickle is the city’s largest recreational outdoor pickleball destination, with nine pickleball courts, five regulation-size sand volleyball courts, seven cabanas, expansive outdoor seating, and a full bar and kitchen that regularly surprises first-time guests. The venue was founded by former professional soccer player Roberto Escalera and Mark Appel, an Astros first-round draft pick and former Philadelphia Phillies pitcher.

Case Studies

Pickleball and Padel Clubs

Best Practices

May 15, 2026

Best POS for High-Volume Breweries in 2026: What Growing Taprooms Need to Know

When your brewery is packed, the last thing you want is a line stretching to the door while bartenders scramble to keep up. Guests are ready to order. Beer is flowing. But if your POS system can’t keep pace, every extra minute in line becomes lost revenue. That is why many brewery owners eventually ask the same question: What is the best POS for a high-volume brewery?

How to Reduce Long Lines in Your Brewery and Increase Profit

If your brewery or taproom is constantly busy but profits are not growing, long lines may be costing you more than you realize. Every minute a guest spends waiting to order is a missed opportunity to sell another beer, add food to the tab, and create the kind of experience that keeps people coming back.

Is Self-Pour Technology Profitable?

In a recent episode of Behind the Tab, GoTab CMO Patricia Mejia sat down with Darren Nicholson, Vice President of Sales & Marketing at iPourIt, to discuss how self-pour systems are evolving and why operators across hospitality are using them to drive more revenue while simplifying service.

How to Prepare Your Venue for the World Cup | Event Planning Tips for Bars and Breweries

If you run a bar, brewery, restaurant, hotel, or entertainment venue, you already know what the World Cup means. Packed houses. Standing-room-only crowds. Tables turning into watch parties. And the kind of energy that can turn a regular afternoon into one of your highest-grossing shifts of the year.

The Patch Brewery: What a Family Farm in Maple Ridge, British Columbia Looks Like When 145 Years of Legacy Meets the Right Technology

On August 22, 2024, The Patch Brewery opened its doors inside a sweeping red agricultural barn on 128th Avenue, serving farm-to-table craft beer brewed from ingredients grown on the land beneath it, wood-fired artisan pizza from a custom Forno Bravo oven, and specialty coffee pulled from a La Marzocco KB90. What happened next, nobody predicted.

Why Is My Taproom Busy but Not Profitable?

Many breweries are discovering that high traffic alone doesn’t guarantee stronger margins, happier guests, or sustainable operations. In fact, some of the busiest taprooms quietly lose revenue every night through service bottlenecks, abandoned tabs, long wait times, inefficient labor allocation, and missed ordering opportunities. As craft beer growth flattens across much of the industry, the operators continuing to grow are thinking differently. They’re not just trying to get more people through the door. They’re designing operations that capture more revenue from every guest already inside.

How Do I Get My Food Hall Vendors to Pay Me on Time?

If you operate a food hall, you already know this problem has very little to do with whether your vendors want to pay you. The real issue is usually the system. Most food halls today are still managing vendor payments through spreadsheets, emailed sales reports, manual reconciliations, delayed invoicing, and a lot of awkward follow-up conversations.

How Dine-In Theaters Are Reinventing the Guest Experience in 2026

In a dine-in theater, traditional service doesn’t just create inefficiency. It actively works against the experience. Guests don’t want constant interruptions, long wait times, repeated server interactions or distractions during the movie. They want speed, accuracy and minimal disruption. That’s a completely different definition of “great service.” And it requires a completely different system.

What Is an Easy Tab—and Why It’s Becoming the Default Guest Flow in 2026

If you’re evaluating ways to speed up service, increase guest spend, and simplify operations, you’ve probably come across the idea of a “tab-based” ordering experience. At GoTab, we call it Easy Tab®—and it’s quickly becoming the preferred guest flow across breweries, food halls, eatertainment venues, and high-volume hospitality environments. This guide answers the most common questions operators ask about Easy Tab and explains how it works in real-world service.

Why Top Multi-Concept Food Halls Are Switching to GoTab in 2026

If you’re researching how to run a modern food hall in 2026, you’re probably not starting with a blank slate. You’ve likely already seen what happens when multiple vendors, multiple systems, and multiple workflows collide inside one space. Menus live in different systems. Orders happen in different places. Payments get split after the fact. Reporting takes hours. Reconciliation takes even longer. And the guest experience—what should feel seamless—starts to break down under the weight of it all.

Scaling a Destination Taproom with Mobile-First Service and Seamless Operations

Pryes Brewing Company sits along the Mississippi River in Minneapolis. What started as a brewery has become a busy place for game days, private events, and community gatherings. As Pryes added new experiences like the sports mezzanine and built more partnerships across the city, the team needed a service model that was faster, simpler, and easier to adapt.

What Happens When Your POS Goes Down? (And Why It’s a Bigger Risk Than You Think)

Most operators don’t think about their internet connection until it fails. And when it does, everything gets exposed at once. Orders stop flowing. Payments stall. Kitchens go quiet. Staff start improvising. Guests notice immediately. Because in modern hospitality, your point of sale isn’t just a tool. It’s your entire operating system.

Why Breweries Are Losing Control of Their Guest Relationships (And How to Get It Back)

For years, breweries had something most hospitality businesses envied: A direct line to their customers. Post a new release. Announce trivia night. Share a photo from the taproom. People showed up. But that’s not how it works anymore. Organic reach on platforms like Instagram and Facebook has steadily declined, forcing operators to pay to reach the same audience they already built. And that shift has created a bigger problem than most breweries realize.

Best Practices

Breweries

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Latest From GoTab

Craft Beer in 2026: Why Breweries Are Focusing on Profitability, Community, and Taproom Experience

Brewery Mobile Ordering: How The Patch Brewery Cut 40-Minute Beer Lines to Under a Minute

Best Fast Casual POS with Automated Kitchen Display System: How Green Gables Bar & Grill Modernized Operations

Relish Food Hall and Pickleball: How One Colorado Venue Turned Recreation Into a Growth Engine

How to Reduce Lines at a Brewery and Increase Guest Spend: Lessons from The Patch Brewery

Best POS System for Pickleball Clubs: How Bumpy Pickle Runs Food & Beverage at Scale

Bumpy Pickle: Inside The Operating Model Behind Houston’s Largest Outdoor Pickleball And Volleyball Venue

Best POS for High-Volume Breweries in 2026: What Growing Taprooms Need to Know

How to Reduce Long Lines in Your Brewery and Increase Profit

Is Self-Pour Technology Profitable?

How to Prepare Your Venue for the World Cup | Event Planning Tips for Bars and Breweries

The Patch Brewery: What a Family Farm in Maple Ridge, British Columbia Looks Like When 145 Years of Legacy Meets the Right Technology

Why Is My Taproom Busy but Not Profitable?

How Do I Get My Food Hall Vendors to Pay Me on Time?

How Dine-In Theaters Are Reinventing the Guest Experience in 2026

What Is an Easy Tab—and Why It’s Becoming the Default Guest Flow in 2026

Why Top Multi-Concept Food Halls Are Switching to GoTab in 2026

Scaling a Destination Taproom with Mobile-First Service and Seamless Operations

What Happens When Your POS Goes Down? (And Why It’s a Bigger Risk Than You Think)

Why Breweries Are Losing Control of Their Guest Relationships (And How to Get It Back)