Partnership 02 · Breweries & Taprooms
A food menu without
building a kitchen.
No hood. No grease trap. No line cook calling out on a Saturday. Just a food offering that shows up ready to sell and keeps people in your taproom for a third round.
The taproom problem
The food truck doesn't always show.
You've probably run the whole gauntlet already: a rotating truck schedule that falls through, a popcorn machine, a "you're welcome to bring food in" sign, or a kitchen quote that came back at six figures.
Meanwhile the guest who arrives at five and gets hungry at six-thirty leaves at six-thirty. That's two pints you didn't sell, and a table that sat empty during your best hour.
A charcuterie program solves it without touching your footprint. Boxes live in the cooler you already have. Your bartender hands one over with a pour. Nothing is cooked on your premises, so nothing changes on your license or your insurance.
- No hood, no grease trap, no additional DHEC inspection
- No kitchen labour and no prep hours added to your schedule
- Consistent: the same box every week, not a different truck
- Salt-forward and beer-friendly by design, not a wine board reheated for beer
Included with every partnership
Employee Pairing & Selling Guide
Hazy IPA
Pairs with aged cheddar and smoked sausage. Say: "the sharpness cuts the bitterness."
Milk Stout
Pairs with smoked gouda and the sea salt caramel. Say: "it's basically dessert."
Sour / Gose
Pairs with manchego and apricot. Say: "the fruit softens the tartness."
Printed, laminated, and sized for behind the bar.
The part everyone else skips
Your bartender sells it
without ever tasting it.
A product nobody knows how to describe doesn't sell. So we write your staff a guide: which box goes with which beer, and the exact sentence to say when a guest asks.
It's one page, laminated, and it lives behind your bar. New hire on their first shift can upsell a box on day one. This is the single biggest difference between a charcuterie program that works and a cooler full of boxes nobody mentions.
- Written against your current tap list, refreshed when your beers rotate
- Suggested retail and margin printed for your managers
- Allergen quick-reference so staff can answer confidently
- A short staff tasting on install day, at no charge
$0
Kitchen build-out
48h
Order cutoff
14
Days to launch
60s
To reorder
“
We didn't want a kitchen and we didn't want a food truck. We wanted our guests to have a reason to order a second glass. That's exactly what this is.
Taproom Partner · Upstate South Carolina
Next step
Send us your tap list.
We'll build a box against it and bring it to you. If your staff doesn't light up when they taste it, we've wasted thirty minutes and nothing else.