Questions?
Sandy and I are in British Columbia biking around and I thought about what to write about today, and pretty much came up blank. I think I’ve talked about everything I know about this wonderful business.
So I’d like to ask if there is a topic anyone is curious about that I haven’t covered? I would appreciate the feedback.
On another note however. We were at a local farmers market and there was a very small brewery selling 16 oz. cans of their beer. Of course I bought one. It was a pale ale and the owner told me they were moving to another larger location, rather than just their garage. They were brewing on a 3 BBL system.
At dinner that night I had the beer, and it was really good and I thought about the brewery business here in 2024. I’d say that most people are making really excellent beers and so different in the early days when success depended just on the quality of your brew.
Today it has to be so much more. It’s like in a town there are many restaurants and it’s not just the quality of the food that makes some successful and others fail. It’s the perceived value, the quality of the service, consistency, and the vibe or Oyster as I call it.
So I think that’s where breweries are today. It’s more about the other things, though you still have to make great beer. So given that, what haven’t I covered?
Great question!
We talk about this all the time Tom. The Oyster is everything for us and we're constantly looking at what we can fix or change to create a place people enjoy hanging out in. As far as questions... I would love to hear you talk more about the details of kitchen operations. We've managed to learn a lot along the way through trial and error, but there's always more to learn in this area.