Discover insider tips, advice, and stories to help your business connect with customers, increase revenue, and streamline operations.
KDS or paper tickets? Where each wins on speed and accuracy, and why some kitchens deliberately keep both.
The GoTab entertainment commerce platform handles the full-bar menu, online and tab ordering, and the comps and discounts that keep the loyalty programs running smoothly for a beer garden, off-leash dog park, tap room and brew house that can hold a couple hundred guests at once. It is the backbone that helps a large team move hundreds of guests through a seven-day operation without losing the thread.
The busiest taproom and beer gardens have figured out how to reduce friction while still delivering hospitality. That was one of the clearest takeaways from GoTab’s recent webinar, How High-Volume Breweries and Taprooms Increase Efficiency and Guest Spend, led by hospitality veteran Adam Howe.
How Crushyard grew from one Charleston venue into a multi-location pickleball brand, and what its general manager says drives profit.
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.
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.
How a Colorado venue combines competitive pickleball with multi-vendor dining, and the operating model that makes the mix work.
How Bumpy Pickle runs court reservations, food and beverage, private events and retail on one system, and what to look for in yours.
Inside Houston's largest outdoor pickleball and volleyball venue: nine courts, five sand courts, seven cabanas, and one guest tab.
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?
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.
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.
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.
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.
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.
In a dine-in theater, traditional table service works against the experience. What operators are replacing it with in 2026, and why.
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.
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.
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.
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.
