A brewery sells beer. Then someone asks whether they can hold a birthday in the taproom, someone else wants a bar at a wedding, and a company wants forty people in for a tasting and a buffet.
None of that is brewing, all of it is profitable, and most producers answer each enquiry from scratch.
Decide what you actually offer
Taproom hire, exclusive use, a bar at someone else's venue, a tasting experience or supplying kegs for someone else to serve. These are five different products with five different prices, and publishing which you do prevents an enquiry for the one you do not.
Example conversations
These scripts use information a producer might publish. Your answers should come from your own pages.
Enquirer: Can we hire the taproom for a birthday? Assistant: The events page explains what is available, including exclusive use and partial hire, with the capacity for each and the minimum spend. Could you tell me the date, roughly how many people and whether you need the whole space or a section? I will pass it to the team.
Enquirer: We want a bar at our wedding in a marquee. Assistant: The mobile bar page explains what is provided, including the bar, staff, glassware and the drinks range, along with what is needed on site such as power and a level area. It also explains the licensing arrangement. Could you tell me the venue, the date and your guest numbers?
Enquirer: Can you just supply the beer and we will serve it? Assistant: The page explains the supply-only option, including keg and cask sizes, what equipment you would need, whether that can be hired and the notice required. It also explains who is responsible for the licence in that arrangement.
Establish who holds the licence
This is the question that decides whether a job is possible. Selling at someone else's venue, at a private event or on unlicensed land each have different requirements, and producers frequently agree bookings before checking.
Publish capacity honestly
Seated, standing, with a band, with catering. A taproom that holds eighty drinking holds far fewer seated for a meal.
Explain what the space is really like
A working production area is atmospheric and it is also a working production area, with tanks, noise, temperature and restrictions on access. Clients booking for a wedding need to picture it accurately.
Publish minimum spend rather than hire fee
It is easier for a client to understand and it aligns everyone's interests. A hire fee plus a bar is two numbers nobody can compare.
Be clear about what you do not provide
Catering, furniture, decoration, toilets at an outside venue and cleaning. Clients assume a venue includes these and a production space usually does not.
Staffing is the constraint
A mobile bar needs people who could otherwise be brewing or serving. Deciding how many events you can staff, before accepting them, is what keeps the core business running.
Set a minimum and a radius
Travel, setup and breakdown make small distant jobs unviable. Publishing both filters the enquiries you would decline anyway.
Taproom events fill quiet weeks
The pattern is in private events at a vineyard or taproom answered well.
Visitor bookings arrive through the same site
They are covered in tour and tasting bookings for breweries and wineries.
Hire enquiries behave the same in every venue
It is the pattern in private party and venue hire questions for bars and an AI assistant for venue enquiries.
Getting started
Publish what you offer, capacity, minimum spend and what is not included, then capture date, numbers and venue at any hour. SpideyChat for food and drink businesses answers from your published pages. Try SpideyChat on your own site, or read about capture on the features page.