Honestly hoping this is just so the employees can collect unemployment, but the realist in me knows better than that.And AleSmith laying off like 80 percent of employees, and Karl Strauss laying off over 500 people. Grim times in the industry for sure.
Yikes, didn't even read that email until now. They were one of the breweries that just seemed to be printing money too, with how many locations they were opening up left and right.MT April sale email paints a pretty grim picture to put it lightly. Funny how easy it is to forget about places. Didn’t even think about Karl.
I always felt MT was expanding way too rapidly. Like seriously, how many fucking locations do you need?Honestly hoping this is just so the employees can collect unemployment, but the realist in me knows better than that.
Yikes, didn't even read that email until now. They were one of the breweries that just seemed to be printing money too, with how many locations they were opening up left and right.
What's the word from MT for us non-party people?
This is a massive factor. Jacob did an AMA in the League FB group over the weekend and, when asked whether this event will change his thinking on cash-on-hand/black swan events, said "If Anaheim had opened on its original timeline, we wouldn’t be having this conversation." There are a ton of aspects to the situation, and the rate of expansion is certainly a risk factor, but that's exacerbated by the fact that this particular black swan event basically killed draft/on-premise business overnight. Oakland was absolutely crushing it for them since opening, so the investment in expansion was paying off until it wasn't. Anyone who has gone hard on the satellite tasting room model is going to be feeling this in a big way.Anaheim is probably a money pit right now.
The man with the golden touch. Look at all he was able to accomplish, in just the last 5 years.
The only way I could see his consulting being worthwhile is paying him for advice on what not to do.
That's a troll site, right? I cannot believe that's a real site and he thinks his "expertise" carries any sort of credibility.
I wouldn't, the bar towel on the open growler's rim pretty much sealed that one for me. I don't blame bars for doing whatever they can to survive right now, but that's the sort of thing that would make me question where else they're acting without thinking.I don't think I'm comfortable drinking it now...
No, no, no, no....The downside to restaurants/bars selling growlers is you have people who may not be well trained on filling them. Tonight I got a growler from a place and the bartender touched both ends of the fill tube multiple before connecting it to the tap and putting the other end in my growler, used a spoon laying on the bar to spoon foam out of it, put the growler directly onto the tap at one point and used a bar towel to wipe foam off the top of the growler with the cap still off.
I don't think I'm comfortable drinking it now...