finding money in your brewery through margins, efficiencies, and smarter decisions
Panelists: Cesar Marron (Sketchbook Brewing), Chris Farmand (Small Batch Standard), Mike Corneille (Pryes Brewing), Tim Wilson (Caboose Brewing)
Moderator: Adam Howe (GoTab)
Every dollar matters right now. From getting your team more confident selling to-go beer to tightening up production and operating costs, small decisions can have a real impact on the bottom line. In this panel conversation, financial experts from across the industry will share where breweries can grow revenue, reduce costs, and protect margins through smarter, more intentional choices. The focus is not theory. You’ll hear practical, real-world examples of how breweries are tightening operations, improving efficiency, and making clearer financial decisions across all areas of your business. Attendees will leave with ideas you can actually test, measure, and apply in your own brewery.
Learning Objectives:
- Identify practical ways to increase revenue and control costs across different areas of your brewery.
- Learn how to spot inefficiencies and make small operational changes that improve profitability.
- Understand which financial metrics matter most and how to use them to make clearer, more confident day-to-day decisions.
Adam Howe is a hospitality and brewery operations leader with more than 20 years in the service industry and over a decade dedicated to craft beer. He has held leadership roles with Pyramid Brewing and North American Breweries, Drake’s Brewing, Upland Brewing, and Taxman Brewing — overseeing multi-location operations, flagship management, and expansion into new markets.
In his current role as Director of Product Enablement at GoTab, Adam partners with craft breweries, taprooms, and hospitality venues to modernize operations, elevate guest experiences, and unlock new revenue through flexible point-of-sale and engagement technology.
Adam regularly speaks on experiential marketing, brewery-forward tech adoption, and guest-centric service models that help breweries thrive in evolving markets. His work champions the idea that great beer and great hospitality go hand in hand — creating memorable moments that keep guests coming back.
Cesar Marron co-founded Sketchbook Brewing Company in Evanston and Skokie, Illinois, with partners. With a passion for brewing ignited by a gift from his wife Amy, Marron delved into the science and process behind beer-making with an emphasis on processes and quality. Marron’s roots in entrepreneurship trace back to Brazil, where he managed his family’s butcher shop as a teenager. Committed to sustainability, Marron integrates eco-conscious practices into Sketchbook Brewing’s operations, aiming to minimize environmental impact while celebrating the global nature of beer and its culture. Marron aims to create a welcoming space for all generations to enjoy at Sketchbook Brewing, where sustainability and craftsmanship intersect.
Chris Farmand got his start in 2010 helping a new brewery build its back-office systems, a firsthand look at how complex running a brewery can be. That experience led him to found Small Batch Standard. He’s worked with more than 200 breweries, helping them uncover profit through outsourced accounting, tax compliance, and benchmark consulting. Chris holds a BS in Business Finance from the University of Florida and an MBA from the University of North Florida, and is an active member of both the AICPA and FICPA.
Mike Corneille is the president and co-founder of Pryes Brewing Company in Minneapolis. Since co-founding Pryes, he has helped build it into one of the largest taprooms and the largest self-distributed brewery in Minnesota, with a focus on running a high-volume, community-driven taproom. Pryes has expanded beyond beer with a full food program, large outdoor concerts, and private events and catering that drive repeat visits and deeper brand connections. Mike also serves as president of the Minnesota Craft Brewers Guild Legislative Committee, where he works on policy issues that impact craft breweries and the future of the industry.
Tim Wilson’s career in craft beer began about 10 years ago in Virginia, though he is originally from New Orleans. He joined the military in 2005, which gave him the opportunity to travel across the United States and abroad. After his military service, he attended the Culinary Institute of America, followed by Cornell’s hospitality program. Since then, he has found his niche in breweries and hopes to continue in the industry for years to come.
