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TAP ROOM Ops

How to Properly Attach Your Tap Handle

One question we frequently get asked from our new brewery clients is: "How do I get my new custom tap handle to face forward?" Many people new to the world of operating a tap lineup mistakenly believe that how a tap handle is due to tap handle itself. In fact, it's a simple part of the tap called the collar that allows you to orient your tap in the desired direction every time.

1. Admire your awesome custom tap handle and decide which way it should face.


2. Screw the tap handle down to gently meet the collar. Do not tighten.


3. Unscrew the tap handle just enough so that it faces the desired direction.


4. While holding the tap handle in place, twist the collar up to meet the handle until snug.


5. Voila, you're done! No tools needed.


As any bartender can tell you, bars are a messy place. You should be cleaning your tap lines every couple of weeks. While you're doing that, you should also be removing the tap handles and cleaning the tap assembly, including the collar. This will keep away sticky buildup that can cause your handles to get stuck.


Want some tips on how to keep your tap handles clean without ruining the paint and finishes? Check out our Tap Handle Care Guide in the Open section of Tap Room Ops in the Start A Brewery Library.

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Contributing Author

Ben Weston                                  Head Honcho, Hoptown Handles

 

Ben Weston is the founder and Head Honcho at Hoptown Handles, an American manufacturer of high quality, durable custom tap handles. He is also the co-founder and Director of Direction at SeaThirst Creative, a design firm that specializes in working with craft breweries of all sizes.

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The 30-Second Conversation

Andrew Coplon, Secret Hopper & Craft Beer Professionals

Engagement is an essential factor in maximizing your guest experience. Staff have a greater opportunity to build this relationship during slower times; however, even during the busiest shifts, a bartender or server can create a memorable connection with your guests. Here is a formula to maximize engagement during these times.

The first part of your 30 Second Conversation begins with your greeting. This doesn’t have to be fancy, just a simple, “Hi, I’m Andrew. Welcome to Andrew’s Brewery.” When staff introduce themselves, guests tip 13.6 

 

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Planning Your Tap Room Draft System for Success

Neil Witte, Tap Star

When you’re planning for your brewery taproom, there are several things to keep in mind. Making the right decisions now can keep you from having headaches later. Here are a number of things to keep in mind for your draft system.

1. Keep the system short.

Long lines can pour great beer too, but short systems have definite advantages. For one, short lines don’t waste as much beer. Changing kegs and cleaning lines incur costs from dumped beer and the longer the 

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Behind the Scenes in the Tap Room: Service Models

Nancy Trigg, Arryved

The country is starting to reopen, but things aren’t going back to “normal” anytime soon. Adaptation is the name of the game and implementing a floating service model maintains a top level of hospitality while keeping staff and guests safe.

As states and municipalities reopen their economies, many regulations remain in place for the safety of employees and patrons. There are restrictions on party sizes, table spacing, maskwearing, and more*. Many of these restrictions are forcing businesses to change their service models—but where do you begin? In this 

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Your Oyster - Nice Vibe

Tom Hennessy, Colorado Boy Brewing

I want to talk about probably one of the most important things you can do for your brewery that will impact your sales, but really, won’t cost you a dime. It’s a lot to go over, so I won’t even get into why I call it the oyster, but for this article let’s just say it’s your breweries “vibe”. I don’t think there is anything in the brewing business I’m more passionate about.

The Oyster is made up of five things:

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ACT

  • Determine Layout of Tap Room

  • Buy/Install Equipment/ Furniture

  • Design/Decorate Interior

  • Interview/Hire Tap Room Management

  • Integrate/ Train on P.O.S.

  • Staff Training Beer/ Food/ Service

  • Organize Food Options/ Kitchen

  • Determine/ Purchase Merchandise Options

  • Set Up Online Purchase/ Ordering

  • Coordinate Grand Opening

oPEN

  • Establish Daily Staff Routine

  • Experiment with Service Options

  • Hire/Train Additional Staff

  • Communicate with Brewery Team

  • Streamline Merchandise/ Online Purchasing

  • Review Reporting/ Accounting Daily

  • Coordinate with Marketing Team

  • Execute Programming/ Events

  • Maintain Draught Lines/ Equipment

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GrOW

  • Evaluate Outdoor Expansion

  • Consider Additional Food/ Merchandise

  • Create Additional Programming

  • Expand Staff Continuing Education