Discover insider tips, advice, and stories to help your business connect with customers, increase revenue, and streamline operations.
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?
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.
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 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.
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.
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.
At the Future of Food Halls Conference, one theme kept coming up—sometimes directly, sometimes between the lines: The highest-performing food halls aren’t just driven by great food. They’re driven by smart, dynamic beverage programs. Not as an add-on. Not as a convenience. As a system.
Most operators don’t think about sales tax until something goes wrong. And when something goes wrong, it’s usually not small. It’s a notice. A penalty. A number that doesn’t quite make sense—and now you’re digging through reports trying to figure out where it came from. The frustrating part is that nothing felt broken. The business was running. Sales were coming in. The team was doing their job. But underneath it, something wasn’t keeping up.
We recently sat down with Grant Pierce, founder of Live Tap List, on Behind the Tab. On the surface, it was a conversation about digital menu boards. But underneath, it was about something much more important: How menus actually drive revenue.
Insights from a Behind the Tab conversation between Patricia Mejia and Joe Pino of Clutch. There’s a moment right after a guest leaves your restaurant that matters more than almost anything else in your business. It’s not the check total. It’s not the tip. It’s not even whether the kitchen executed perfectly. It’s what happens next.
Other Half Brewing has built one of the most recognizable brands in craft beer—known for innovation, limited releases, and taprooms that feel more like community hubs than retail spaces. But success created a new challenge. As the business expanded from a single Brooklyn location to a growing portfolio of taprooms, the team needed to deliver consistent, high-quality hospitality at scale—without slowing service or overcomplicating operations.
Seven years in at Craft Brewers Conference, and we can tell you this year felt different. Not quieter. Just more realistic. When we first showed up as GoTab, the craft beer industry was in full-on growth mode. New markets. More volume. More everything. And if you’re honest, a lot of us (us included) were building for that version of the future.
New Integration Enables Hospitality Operators to Capture Guest Data Through Wi-Fi, Automate Personalized Campaigns, and Drive Measurable Revenue. GoTab, the leading entertainment commerce platform, and GoZone WiFi today announced a new integration that enables hospitality operators to turn guest Wi-Fi networks into a data-driven marketing and revenue engine.
