1 2013-2014 BREWERS’ RESOURCE DIRECTORY • BREWERSASSOCIATION.ORG BREWERS’ RESOURCE DIRECTORY BRD 2013-2014 BENCHMARKING AND BESTPRACTICES SURVEY RESULTS BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS- The Brewers Association (BA) conducted a comprehensive survey of America’s craft brewers to establish and share industry benchmarks and best practices. This survey was developed in response to BA member requests for hard data that they could use to measure their businesses and in turn make them more efficient and successful. 2012 survey questions were revised slightly from the 2010 edition; importantly, the 2012 survey now includes the BA salary survey as well. Results were compiled and aggregated by BA staff. The results provide a valuable set of tools specific to America’s small and independent craft brewers. This section contains the highlights of the 2012 survey and newly a sampling of the BA salary survey results. Remaining data and more detailed in-depth salary information will be available in the Members-Only section of BrewersAssociation.org. Thank you to all who participated and may you find value in these results to help you grow with the industry. This is, indeed, an exciting time to be part of the craft beer community! Sincerely, Paul Gatza Brewers Association Kristi Switzer Brewers Publications Chris Swersey Technical Brewing Projects Coordinator
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BRD BENCHMARKING AND BEST PRACTICES SURVEY RESULTS
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SURVEY RESULTS• BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT • BREWERS ASSOCIATION MEMBERS-ONLY EXCLUSIVE CONTENT
BREWERSASSOCIATION.ORG 107
Benchmarking and Best Practices Survey Results
BENCHMARKING AND BESTPRACTICES SURVEY RESULTS
The Brewers Association (BA) conducted a comprehensive survey of America’s craft brewers to establish and share industry benchmarks and best
practices. This survey was developed in response to BA member requests for hard data that they could use to measure their businesses and in turn make
them more efficient and successful.
2012 survey questions were revised slightly from the 2010 edition; importantly, the 2012 survey now includes the BA salary survey as well. Results were
compiled and aggregated by BA staff. The results provide a valuable set of tools specific to America’s small and independent craft brewers.
This section contains the highlights of the 2012 survey and newly a sampling of the BA salary survey results. Remaining data and more detailed in-depth
salary information will be available in the Members-Only section of BrewersAssociation.org.
Thank you to all who participated and may you find value in these results to help you grow with the industry. This is, indeed, an exciting time to be part of
Midwest Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Wisconsin
Mountain West Arizona, Colorado, Nevada, New Mexico, Utah, Wyoming
Northeast Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Vermont, Virginia, Wash-ington DC, West Virginia
Paci�c California, Hawaii
Paci�c NW Alaska, Idaho, Montana, Oregon, Washington
South Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas
Regions For the purposes of this survey, states were assigned to generally accepted definitions of regions, with a few exceptions that allowed
for more even numbers of responses among the regions. Regions are usually tabulated alphabetically.
Midwest Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Wisconsin
Mountain West Arizona, Colorado, Nevada, New Mexico, Utah, Wyoming
Northeast Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island,
Vermont, Virginia, Washington DC, West Virginia
Pacific California, Hawaii
Pacific NW Alaska, Idaho, Montana, Oregon, Washington
South Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas
Restaurant Employees For purposes of these survey, these are grouped as Chefs/Kitchen Managers (back-of-house), Wait Staff and Bar Managers
(front-of-house), Cooks, Dishwashers, other (back-of-house), Wait Staff, Bar Staff, Bussers, Host-Greeters, other (front-of-
house).
Salary/Hourly Wages For purposes of this survey, salary/hourly wages consists of base compensation paid to employees, not including bonus, profit
10. Frequency of Date coding Methods - Bottled Beer
Brewpub companies, 2011 Production
0%
20%
40%
60%
80%
100%
1-500 bbl 501-1000 bbl >1000 bbl All Brewpub Companies
0%0%0%0%4%
8%
0%0%4%
8%
0%0%
12%
25%
0%0%
24%
42%
10%
0%
64%
33%
90%
100%
None Bottled On Date Best By Date Label Notch Inkjet Other*
Production Breweries, 2011 Production
0%
20%
40%
60%
80%
100%
Multiple Brewing Shifts Multiple Packaging Shifts
27%
63%
82%
100%
46%
100%
17%
69%
5%10%
1-1000 bbl 1001-7500 bbl 7501-50000 bbl >50000 bbl All Production Breweries
0%
20%
40%
60%
80%
100%
1-1000 bbl 1001-7500 bbl 7501-50000 bbl >50000 bbl All Production Breweries
12%
44%
6%
12%
0%
38%
67%
48%
32%
8% 6%11%
3%
12%
0%
23%
44%
35%
12%
0%
53%
33%
52%
56%62%
13%
0%3%
20%
31%
None Bottled On Date Best By Date Label Notch Inkjet Other*
Note: Lines may add to >100%, as some companies report using more than one method of date coding. “Other” included laser date coding on labels (2), laser etching on glass, batch number on box (2), batch number on labels, web searchable release number, hand stamping pressure sensitive labels.
Benchmarking and Best Practices Survey Results
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11. Frequency of Date coding Methods - Draught Beer
Brewpub companies, 2011 Production
0%
20%
40%
60%
80%
100%
1-500 bbl 501-1000 bbl >1000 bbl All Brewpub Companies
0%0%0%0% 2%0%0%
10% 9%6%5%
20%
4%6%
0%
10%
58%
69%
53%50%
42%
31%
42%
60%
None Kegged On Date Best By Date Label Notch Inkjet Other*
Production Breweries, 2011 Production
0%
20%
40%
60%
80%
100%
Multiple Brewing Shifts Multiple Packaging Shifts
27%
63%
82%
100%
46%
100%
17%
69%
5%10%
1-1000 bbl 1001-7500 bbl 7501-50000 bbl >50000 bbl All Production Breweries
0%
20%
40%
60%
80%
100%
1-1000 bbl 1001-7500 bbl 7501-50000 bbl >50000 bbl All Production Breweries
7%
22%
3%7%5%
19%
67%
14%18%
9% 9%11%
3%
11%14%
9%
44%
10%
4%0%
75%
33%
83%86%
68%
5%0%0%
7%9%
None Kegged On Date Best By Date Label Notch Inkjet Other*
Note: Lines may add to >100%, as some companies may use more than one method of date coding. “Other” included laserjet on labels, stickers on keg caps, batch number on keg, bar code, web searchable release number, color coded zip ties that correspond to brew date.
Brewers PublicationsA Division of the Brewers Association