Saint Arnold Brewing - Genuine Hospitality Consulting

Saint Arnold Brewing Company

2012-2013

This has been a very fun and exciting project for Genuine Hospitality Consulting. Saint Arnold Brewing Company’s state-of-the-art brewery has become a popular destination for visitors, both to get a close-up look of the facility during regularly offered tours, and as a unique location for private events. As of March, 2013, Saint Arnold founder Brock Wagner has opened a restaurant at the facility and also offers in-house special event catering to help make his guests’ visits even more memorable. The restaurant is open for lunch, Monday through Friday, and offers beer-friendly favorites from Alsace and Belgium, as well as a nice variety of American Regional fare. Ryan Savoie, formerly at The Grove, is the Executive Chef.

Joe Abuso with Genuine Hospitality Consulting was hired to work on the initial concept and feasibility study. He went on to create the preliminary menus, design the kitchen, specify the equipment, hire and train the staff and help develop the systems and procedures for the operation, including the in-house catering business.

The Saint Arnold brewery has become a popular destination for visitors, both to get a close-up look of the facility during regularly offered tours, and as a unique location for private events.

The facility includes the Beer Hall, an ideal and unique location for private events of all kinds for up to 300 guests.

This area of the facility, adjacent to the Beer Hall and Investors Pub, was formerly used for storage, and now contains a state-of-the-art commercial banquet and à la carte kitchen designed by Joe Abuso.

In developing the menu, the primary goal is to offer beautifully prepared, great tasting food that tastes even better with great beer – Saint Arnold, in particular. The extensive and varied Saint Arnold line offers many culinary possibilities.

Joe gets a tutorial on the finer points of the Saint Arnold line of beers from the master himself, Brock Wagner.

Stay tuned for developments as they occur!

October 2012: The final layout for the kitchen. The kitchen has been carved out of a large storage area by erecting three new walls to form an L-shaped space.

October 2012: Saint Arnold Brewery owner Brock Wagner looks over the plans for the new kitchen. Behind him is one of the new walls that was added to separate the kitchen from the storage area.

October 2012: Two of the three new walls, one of which contains the entrance into the kitchen.

October 2012: New walls for the newly created kitchen space.

October 2012: New tile floors for the kitchen.

November 2012: New ventilation is installed for the kitchen above where the vinyl drop ceiling will be hung. The gap in the tile on the floor is where the third wall will be installed after all the large equipment has been moved into place.

November 2012: The venting for the exhaust hood, where a large block of cement had to be cut out of the roof.

November 2012: The new exterior kitchen walls getting a paint job, and the new tile floor for the area outside of the kitchen.

November 2012: The remaining storage area also got new tile flooring, paint and a mop sink.

November 2012: A close up of the mop sink area.

March 2013 The build-out is now complete and lunch service has begun. The outside wall now, lined with metro shelving for the serviceware.

March 2013. The kitchen prep area, just washed down after lunch service is compete.

March 2013. Chef Ryan Savoie flanked by his staff.

March 2013. The hot line.