Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

Will the Coronavirus Shutdown Pop the Craft Beer Bubble?

With most of America self-isolating for the foreseeable future, the busiest cities in America have turned into ghost towns, which poses a unique challenge for bars, restaurants, and craft breweries. On the government’s list of “essential” businesses, taprooms fall under the same category as grocery stores so they are able to remain open for “beer-to-go”…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Share
Will the Coronavirus Shutdown Pop the Craft Beer Bubble?

Get featured

Want to get featured in MarketScale Food & Beverage?

Create a free MarketScale workspace and get your company's expertise featured across our Food & Beverage coverage. No credit card, no demo required.

Request an invite

With most of America self-isolating for the foreseeable future, the busiest cities in America have turned into ghost towns, which poses a unique challenge for bars, restaurants, and craft breweries.

On the government’s list of “essential” businesses, taprooms fall under the same category as grocery stores so they are able to remain open for “beer-to-go” sales. Breweries’ lights stay on for now, but with the closing of bars, clubs and restaurants, there are serious questions about the volatility that will occur in the coming months.

We spoke with Andrew Coplon, a founder of Secret Hopper, a mystery shopping service for craft breweries, to ask him some of the toughest questions facing independent brewers, including: Is the “craft beer bubble” about to pop?

What are the biggest areas of concerns that you see breweries facing during health crisis?

The greatest concerns I am seeing are:

  • How do we innovate in order to keep revenue coming in?
  • How do we continue to engage with our guests when they’re not able to have the taproom experience?
  • How do we prepare our brewing system for a potential extended period of down time?
  • How do we handle our staff?

What will be the biggest shifts in strategies breweries/distilleries will need to take to help lessen the blow?

Breweries will need to shift a greater focus to the “business” side of the operation. This will include everything from creating innovative, new strategies that introduce new revenue streams while maximizing all traditional methods, to diving deeper into the accounting side of the brewery to not only reduce costs where able but also better understand how this information can help them prepare for the future. The past decade of craft beer has highly been defined by brewing well-made beers, the next decade will be defined by breweries that can successfully run a business.

Has the passing of Beer to Go helped lessen the blow of tap rooms and restaurants not being open?

Yes, while it does not cover the loss of revenue for taproom sales, it does help minimize the loss.

Editors Note: this question was asked in reference to Texas becoming the last state to pass this as a law in 2019.

People love to throw around the “craft beer bubble”, will this prolonged shutdown be the event that finally does pop the bubble?

This prolonged shutdown will not pop the bubble. I do not believe we are in a bubble. There is still opportunity for more breweries as long as those breweries find their niche in the market. However, this current situation will show which breweries have a strong infrastructure and acumen know how to withstand the shutdown.

Have you launched any initiatives to help protect your brand during this crisis?

Via Secret Hopper, our business model relies highly on taproom being open. It is our main goal to help breweries maximize their portion of their experience. To pivot during this unusual time, we have built and launched Virtual Taproom. Virtual Taproom is the only video chat network where you can be connected one-on-one to like-minded craft beer enthusiasts or take a seat at your favorite brewery’s Virtual Taproom. The goal is to provide a way to still bring people together during these tough times.  

The First Ever Craft Beer Professional Virtual Conference

In addition to being a founder of the Secret Hopper, Andrew, is an administrator on a popular Facebook group for Craft Beer Professionals. As a result of the COVID pandemic that has affected the world, the Craft Beer Conference that was scheduled for San Antonio will be held as a virtual conference on the Craft Beer Professionals Facebook group April 20-22. If you are interested in attending or want more information please visit their page.

Have you seen our behind the scenes look at the Bourbon Trail?

For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale

Facebook – facebook.com/marketscale

LinkedIn – linkedin.com/company/marketscale

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Get your team featuredSee how it works15 minutes, straight to a calendar.

Follow Food & Beverage Insights

Get new expert content in your inbox.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Create a free workspace and see it with your own people. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

Restaurants are buying more customer tech even as visits stay 7% below 2019

Restaurants are buying more customer tech even as visits stay 7% below 2019

U.S. restaurant operators are budgeting more customer-facing technology for 2026, with 60% prioritizing customer experience investments, according to the National Restaurant Association data reported by Restaurant Business. The push comes while average chain restaurant occasions remain 7% below 2019 levels, a gap Restaurant Business says has persisted even as kiosks, digital menu boards, loyalty programs, and AI tools proliferated. Bar & Restaurant’s reporting on high-volume staffing shows why the timing matters operationally: with labor still tight and peak periods exposing process friction, operators are trying to shift guest decisions earlier, improve scheduling discipline, and free managers to coach instead of firefight. The near coin-flip in consumer sentiment, 41% saying tech improves hospitality versus 38% saying it hurts, indicates deployments that reduce staff burden without making the guest feel “sent to a screen” will be the ones that hold up in 2026 traffic conditions.

  • 01A useful benchmark for 2026 tech budgeting: 60% of operators plan to invest in customer-experience tech, but that category only outpaces front-of-house tech (54%) by six points, so many programs will compete for the same dollars and implementation bandwidth, according to the National Restaurant Association data reported by Restaurant Business.
  • 02The metric mismatch is becoming a planning risk: Restaurant Business says kiosks can lift sales per transaction, but operators still lack a clean way to measure whether customer-facing automation quietly suppresses visits, especially when chain occasions are already 7% below 2019.
  • 03For high-volume concepts, the highest-ROI “tech” may be workflow discipline: Bar & Restaurant reports operators leaning on forecasting, clear labor rules, and centralized reservation and add-on decisions to reduce peak-hour conflict, which can make customer tech feel like convenience rather than a substitute for hospitality.

Sep 1, 2026

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback Steakhouse brought managers from roughly 600 restaurants together for its first systemwide conference since before the pandemic, signaling that the brand is again prioritizing operational standardization as it works its turnaround. Restaurant Business reported Outback posted 1.4% same-store sales growth last quarter, its best in more than three years, along with improving guest scores and a higher mix of premium items. Two QSR Magazine analyses outline areas operators are focusing on: kitchen-equipment discipline through asset lifecycle management and total cost of ownership, and store design as a factor tied to repeat visits, with the National Restaurant Association estimating QSRs get about 71% of revenue from repeat customers. For multi-unit operators, the practical takeaway is that repeatable execution often depends on standardized specifications, maintenance data, and remodel programs that protect retention and throughput, not only pricing actions.

  • 01The return of large-scale manager conferences is an operational tell: brands are re-centralizing standards and training, which makes equipment specs, service models, and maintenance playbooks easier to scale.
  • 02For chains that still buy equipment on sticker price, QSR Magazine’s push toward total cost of ownership reframes procurement as an uptime and utilities decision, not a capex line item.
  • 03QSR Magazine, citing the National Restaurant Association’s estimate that about 71% of QSR revenue comes from repeat customers, frames store design and the in-restaurant environment as part of the discussion around repeat visits.

Sep 1, 2026

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Recent M&A activity in the food industry emphasizes expanding production capabilities by acquiring plant capacity. Companies are focusing on increasing their production lines and sites to enhance fulfillment speed. This trend highlights the importance of scalable operations in the competitive food sector.

  • 01Food industry M&A is prioritizing the acquisition of plant capacity to boost production capabilities.
  • 02Companies are expanding their production lines and sites for faster fulfillment.
  • 03Scaling operations is becoming crucial for competitiveness in the food sector.

Aug 28, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a 15-minute demo

Or call us. No forms required. We pick up. 214-945-2512