Leisure & Hospitality International 2018 - Volume 6, Issue 2 - 59
G R A N I T E C I T Y F O O D & B R EW E RY
The purpose and values
were here, all I did was pull
it out of them, make it real
and put it into words.
Granite City's Features Menu allows its chefs to debut items based on the seasonal beers.
DICK LYNCH, CEO
ate a broader features menu," Lynch says. "June's seasonal
beer will be Ukulele with new menu items to pair with the
Moving forward, Lynch will continue to focus on making
Granite City a place where employees feel passionate
again about the company they work for. "The passion just
shows," he says. "I can't manufacture, market or prescribe
it - they just have to feel excited and passionate and hopeful about the future, and they do. The purpose and values
were here, all I did was pull it out of them, make it real and
put it into words."
service platform called Craft Beer Hospitality that emphasizes education. "Our servers are encouraged to do a better
job at reading their guests and place more emphasis on
the craft brewery experience," Lynch explains. "Our servers
need to understand the difference between our beers and
be knowledgeable about all the beers. It's only April and our
guest experience scores have exceeded our goal for the year
because of this program."
Granite City also launched a Features Menu where its
head chef debuts three to eight items from its scratch
kitchen based on the seasonal craft beer of the month. "We
build a month-long marketing program around certain
beer-related events like Oktoberfest and Irish Fest, and creVolume 6, Issue 2 LEISURE AND HOSPITALITY INTERNATIONAL | WWW.LHIMAGAZINE.COM