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Cigar City brewmaster on the bottles-to-cans transition and losing some accounts

Some restaurants had their concerns and I don’t doubt that we lost some retail accounts there. We actually showed some of the higher end restaurants how to conduct table service with a canned product. Some listened and some never gave it chance, feeling that the package itself had somehow sullied the product inside. They didn’t have to take our word for it. All they had to do was a little research to realize that it was a better package for the product.

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