The trade publication Nation's Restaurant News has just published a Q&A with the man who has turned a relatively small concept into one on the move. '
Here's how Avery explains the catalyst for growth:
"I got involved in World of Beer in January 2013. It was very clear to me that the brand needed to have more attributes to keep its relevance long term. They were serving just craft beer and wine. We put in a food program we called 'tavern fare.' And, then we put in craft spirits as well. (I)t’s been constantly improved for the last several years."Go here for the full interview.