How Self-Pour Technology Increases Revenue and Reduces Labor

Craft Beer Growth in 2026: Taproom Strategy, Super Fans & Brewery Profitability | CBP Connects Chicago

The craft beer industry may be flat — but that doesn’t mean breweries can’t grow smarter. In this episode of Behind the Tab, Patricia Mejia sits down with: * Kevin Irvin (“Swirv”) of Atlantucky * Andrew Coplon of Craft Beer Professionals * Chris Farmand of Small Batch Standard Together, they unpack one of the biggest themes coming out of the 2026 Craft Brewers Conference in Philadelphia: Is flat the new growth for craft beer? The conversation explores: * Why breweries are shifting away from distribution-first growth * How successful taprooms are building “super fans” and community * Why hospitality and experience now matter as much as beer quality * New brewery revenue strategies focused on events, food, and loyalty * How operators can improve profitability without chasing aggressive expansion * Actionable ideas breweries can implement before summer The episode also previews CBP Connects Chicago, where brewery owners and operators will gather for practical conversations around margins, operational efficiency, hospitality, and sustainable growth. GoTab is a proud sponsor of the event and can provide complimentary passes for qualified operators. Request your pass here:GoTab CBP Connects Chicago Registration [https://gotab.com/events/join-gotab-at-cbp-connects-chicago]

How Self-Pour Technology Increases Revenue and Reduces Labor

Can self-pour technology help you increase revenue while reducing labor costs? In this episode of Behind the Tab, Patricia Mejia sits down with Darren Nicholson, CEO of iPourIt [https://ipouritinc.com/?utm_source=chatgpt.com], to discuss how self-pour beverage systems are helping breweries, hotels, food halls, theaters, and entertainment venues serve guests faster while improving margins. Darren shares how operators are using self-pour to: * Reduce labor costs by up to 30–40% * Increase beverage and food sales * Eliminate lines and ordering friction * Extend service hours without adding staff * Improve beverage yield and inventory control The episode also covers the latest enhancement to the GoTab + iPourIt integration [https://gotab.com/integrations/ipourit], which allows guests to open a tab on their phone and pour directly from the wall by scanning a QR code—no RFID cards, wristbands, or app downloads required. You’ll hear real-world examples from Bear Cave Brewing, Portofino Hotel & Marina, and The Green Door Tavern. If you’re evaluating self-pour beer systems or looking for new ways to increase revenue in a high-volume hospitality business, this episode offers practical guidance and ROI benchmarks. Join the GoTab and iPourIt teams for a happy hour on May 18 at The Green Door Tavern [https://ipouritinc.com/ipourit-happy-hour/] during the National Restaurant Association Show.

How Dine-In Theaters Are Solving Labor Shortages and Service Delays with Mobile Ordering

What does it take for a nearly 50-year-old dine-in movie theater to evolve without losing what made it special in the first place? In this episode of Behind the Tab, host Adam Howe sits down with Jim Matthes of Aloma Cinema and Grill to talk about the changing world of dine-in cinema, hospitality, and guest expectations. Jim shares how Aloma navigated the post-COVID theater landscape by leaning harder into hospitality, events, and operational efficiency—while still protecting the guest experience that keeps people coming back. The conversation explores why “third spaces” matter more than ever, how QR ordering transformed service inside a dark movie theater, and why reallocating labor—not reducing it—can completely change team culture. They also dive into: * The operational realities of serving hundreds of guests during a movie * Why mobile ordering actually improved hospitality instead of removing it * How shared tips and team-based service improved employee satisfaction * The challenge of balancing speed, accuracy, and human connection * Why modern entertainment venues need more reasons for guests to visit For operators in hospitality, entertainment, dine-in cinema, breweries, and experience-driven venues, this episode offers a real-world look at how technology and service can work together—not against each other.

Rethinking the First 30 Days of a Guest Relationship with Joe Pino (Clutch)

What actually happens in the first 30 days after a guest visits your restaurant? In this episode of Behind the Tab, we sit down with Joe Pino from Clutch to unpack one of the most overlooked—and most valuable—windows in hospitality: the period right after a guest’s first visit. Joe shares how leading operators are rethinking guest engagement beyond the transaction, using data and timing to turn first-time visitors into repeat regulars. From real-world insights with groups like Fifty/50, to the common mistakes operators make when it comes to retention, this conversation is all about what happens after the check is closed. We cover: * Why the first 30 days matter more than the first visit * How top operators are using guest data to drive repeat traffic * Where most loyalty strategies fall short * A practical 30-day challenge operators can implement right away If you’re focused on growing revenue without relying on new traffic, this episode is a must-listen.

Ryan Gromfin - The Restaurant Boss - on Scaling Restaurants Without Losing Hospitality

In this episode of Behind the Tab, Patricia sits down with Ryan Gromfin, founder of The Restaurant Boss, to talk about the systems, leadership habits, and operational discipline that help independent restaurant operators grow without creating more chaos. Ryan shares why labor is still one of the biggest blind spots in hospitality, how operators unintentionally create friction in the guest experience, and why the best brands don’t just chase profit — they build the repeatable systems that produce it. He also breaks down the difference between managing systems and developing people, and explains why that shift matters for anyone trying to scale a hospitality business. Whether you run one location or several, this episode is packed with practical insights on hospitality, leadership, guest experience, and growth. In this episode: * Why labor is still a major challenge in 2026 * How operational friction hurts guest experience * What great operators do differently * Why systems and processes matter more than intentions * Ryan’s perspective on leadership, coaching, and scaling hospitality teams