CDAGRIZ said:
kemajic said:
CDAGRIZ said:
It appears that some of you think it’s soooo simple to just tap a few kegs in the existing concessions stands and sell each pour at a tremendous profit. Have you thought about this?: who is going to tap the kegs? Who will pour the beer? These are hurdles that cannot be overcome. It can’t be done.
Can't is a very large word; the idea requires open minds. I don't see anyone suggesting beer sales from the existing food concessions, for a lot reasons, one being we don't want the revenues from beer sales going to the same place that food sales currently go. There is a separate beer concession station at UNC, close to the food concession. Works well, of course with much smaller crowds. AT WGS, the east second level concession area is largely unused; another on the west side would be needed. One option for the sale of beer operations is to contract it, possibly with the distributor.
It appears that some of you think it’s soooo simple to just tap a few kegs outside of the existing concessions stands and sell each pour at a tremendous profit. Have you thought about this?: who is going to tap the kegs? Who will pour the beer? These are hurdles that cannot be overcome. It can’t be done.
No, it's not as simple as just tapping a keg, but it is not nearly as difficult many are making it out to be. What hurdles are there in who will tap and pour the beer? The people put in place to run the game day operations of beer sales will be able to do both of these things. Who are those people? Depends on which route you want to go.
Assume a % of sales goes to each example and that those pouring will be able to tap it as well:
1. GSA members
2. Existing concessions operation with a re-structured and re-built business structure.
3. Newly developed club, organization, department, etc. within the University in some capacity. Could be something within the Athletics department or could be something falling under the Speech and Drama umbrella. Multiple options available with this one.
4. A community organization outside of the University. I'm not aware if Missoula has one, but an Exchange Club is an example of what I'm referring too.
5. Unaffiliated outside company/vendor with operational oversight
6. Lean on alcohol distributors for their support in all facets of the operation. From additional labor, extra equipment, layout, policies, procedures, set up/tear down, startup funding assistance with the draft beer system and more, supply needed extras like ice and cups, and the list goes on and on. Many would be surprised at how much help alcohol distributors offer as a standard. With the increase in sales they stand to gain from this, they will provide endless amounts of help.
7. Implementing beer sales does not come with a mandatory requirement to sell draft beer either. Sell only aluminum bottles or cans and no draft beer as your year 1 plan.
For 1-5 all that is needed by anyone pouring or serving beer is to complete one of Montana's State approved alcohol server trying programs then show up and pour beer.
In person classes are available at a cost not exceeding $15/class. There are also numerous classes available online that usually charge more to take. I'd even teach a couple of in person classes in the Missoula for $8 instead of $15 if it helped make beer sales a go.
I'm by no means saying a set up and implementation plan would be easy. I will say that someone with knowledge and experience in the food/beverage industry would be able to build the entire operational frame work needed to efficiently operate game day beer sales without losing much, if any sleep while doing so.