“Giving back to the community”, and how this impacts business, is also worth consideration when partnering with a food truck. The benefits of a brewery / food truck arrangement can be realized by both parties. Breweries that want to maintain a consistent flow of customers by offering a variety of food options would now have the ability to do so. Just as the owners and operators of food trucks would likely see an increase in sales from this relationship; a win-win situation for everyone involved. "Food trucks are more than just a means to fill a gap and breweries should identify opportunities that further promote both their craft beer and their brand." As such, they should work closely with their food truck partner(s) to identify the menu options that are served best with a variety of craft beer. Collaborating to promote these food and beer pairing events is essential to driving more traffic and increasing sales, from both ends of the partnership.
PARTNERING WITH A RESTAURANT Working with a food truck is certainly a viable option for breweries wanting to offer food to their customers. However, some of the more established breweries – those that have been in business for several years, have obtained a solid footing within the community and established themselves with a strong menu of craft beers – may be looking to take a more aggressive next step.
It’s not uncommon for there to be an existing relationship between brewery owners and restaurateurs.
The brewery may have the space to accommodate for a restaurant, while the restaurateur has the funding and experience to open a new (or additional) restaurant.
Both parties involved have met their goals and realized their dreams and now have an opportunity to work alongside one another, but as separate entities. A large part of the financial burden associated with opening and operating a restaurant in this situation falls almost entirely to the restaurateur; an individual or team of experienced restaurant owners that have the resources and experience and know what it takes to maintain a foodservice business. They are generally responsible for the equipment, insurance liability, staffing and products.
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