My ideal brewpub would feature a simple menu based on locally raised meat, cheeses and vegetables.
Burgers would feature only homemade sweet rolls...Yes homemade...If a customer walked into my pub and had to pay 12-15$ for a burger they'd get the best and nothing but the absolute best.
Here in California there are brewpubs that get the food straight off the Cisco truck but charge a premium. That is not acceptable to me considering that there are alternatives that cost the same or only 5-10 percent more...
I think a customer is going to pay for quality knowing where it came from. Second...My ideal brew pub has each staff member trained on beer. I don't believe in the Cicerone protocol. I also don't believe in the BJCP protocol. They must know the beer that they have on tap. All people pouring pints have tasted every beer. No excuses.
The customer no matter how disagreeable to my personal palette is always right. If I ask a customer what beer they like and they say Budweiser...
I will give them a bottle of good Czech lager. The only way for a pub to truly survive is local patrons and not tourists.
I would offer quarterly beer tasting and food pairing parties. I mean the event sells out and the pub is closed for ticket holders. Giving back to the customers and taking their money shouldn't be a rip off.
I would not offer happy hour on any beers or cater to any distributor pushing the flavor of the month beer. I would offer the best beer at the lowest possible markup.
My pub would not have a single television for sporting events. The pub is a community hall and intended to keep locals informed. Those wishing to see the big game can go drink Budlight elsewhere.
My pub would feature local art on the walls and sculptures...It would also welcome the local city council to host discussions of future proposals. What better way to get people together than talking about the community in a pub? You can't get people concerned with everyday local politics unless the environment has beer and burgers...
If my pub had brewing facilities it would brew unconventional beers. Most pubs simply buy beer from distributors. I would select a variety of beers with greatly contrasting profiles from the distributor and the smallest nano scale operations in the country.
I would also demand the distributor clean the tap lines religiously. I'm a firm believe that if happy hour offers cheap food the patrons will keep drinking good beer. Thus happy hour is for food not beer. You can't discount good craft beer and insult the brewery.
I would keep a lesser beer such as Pabst or Budweiser on tap at all times and sell it at cost plus 25 cents profit. I think this would greatly increase chances of redneck sports loving philistines to come and buy more food.
Brew pubs are great...but for me being a California resident I have standards. In this state we have a great agricultural backbone so it should be the supplier to every fine pub. I find it appalling that going out to the pub costs real money for real crappy quality food.