Having a knowledgeable tasting room staff can make the difference between a casual pour and maybe a “one-and-done” versus creating a memorable guest experience that can lead to making a fan rather than a customer.
Seasonal releases, changing production methods, and unique ingredients can challenge even the most attentive staff, but a few focused strategies can keep everyone on the same page.
At Portland Cider Co., co-founder Jeff Parrish relies on informal, hands-on learning.
“We are a small team with a small taproom staff. Our cidermakers sometimes end their days with a pint in the taproom discussing what they’re doing with the staff,” Parrish said.
He added that tasting notes accompany every new release, give their staff a clear guide. The cidery also maintains a “Cider Bible,” a comprehensive reference of current and past products, which serves as a go-to resource when questions arise.
Parrish told Brewer & Cider Business that internal knowledge sharing drives their education rather than workshops or certifications.
Toney Chay, general manager of 7bev Corp., which runs the Ale & Cider House and Queen Orchard in Oregon, keeps learning simple and conversational.
“Short pre-shift tastings or updates when new ciders come on tap help the team stay informed,” he said. Quick bulletins behind the bar provide another easy reference point.
READ MORE: Best Tips to Help Educate New Tasting Room Employees
Chay also relies on concise, practical written materials.
“Quick cheat sheets with tasting notes, ABV, and food pairing suggestions have been very effective. We update them seasonally, and we keep them simple so they’re easy to print and post,” he said. “We’ve found that less is more — one page at a glance is better than a 20-page binder no one reads.”
Chay added that they actively support staff attendance at local industry events. Chay said the company budgets for at least one educational opportunity per staff member each year, helping employees gain experience and advance within the company.
“Regional cider events and workshops offer real-world experience that helps our staff grow along with the company,” he added.
The ability to strengthen your tasting room teams, means making easy-to-read and comprehensible information accessible while also continuing to train through conversational interactions. Also, look to support staff development with targeted external opportunities.
A well-informed team not only improves guest interactions but it can also reinforce the quality and story behind each pour.
Be the first to comment