Voodoo Brewing Co. may be known for its craft beer, but the brand is just as focused on what’s coming out of the kitchen.
Over time, Voodoo has intentionally shaped its concept around in-house food preparation and a dining experience that feels welcoming and community-driven. While beer remains an important part of the brand, the restaurant side of the business now plays a central role in how guests experience Voodoo.
“In the early days of the craft beer boom, it was very beer-centric,” said Andrew Volanski, director of franchise operations and liquor. “As we evolved and consumer trends changed, we really adapted and pivoted. The beer is still very important to us and it always will be, but when we started franchising, it became more about the restaurants and the food and creating a whole new experience centered around that.”
One of the biggest differentiators across Voodoo locations is the amount of food prepared from scratch each day.
“Everything from beer cheese down to salad dressings and mustard and anything that can be made within the kitchen, we make,” Volanski said. “Nothing is coming frozen out of a bag. We’re hand-cutting the French fries and putting them through a double fry process to make sure they’re the best quality we could possibly get.”
Voodoo has team members in its kitchens well before the restaurant opens each day, preparing ingredients and getting everything ready for service. Consumers are paying closer attention to where food comes from, making transparency more important than ever. Guests can see what goes into their food, and nearly everything is made in-house on a daily basis.
Voodoo’s ingredient philosophy centers on simplicity and transparency. The brand uses beef tallow in its fryers and avoids high-fructose corn syrup whenever possible. Artificial ingredients and heavy processing aren’t part of the plan.
“Using basic, whole ingredients that are natural is better for us as humans,” Volanski said. “When you’re eating good food, you’re going to feel better about it. It becomes a lot easier when you can have an ingredient list that is two lines instead of a novel with a bunch of words that we can’t pronounce.”
Those choices connect back to Voodoo’s broader mission. The brand has always aimed to be a place of community, and being part of a community means caring for it. That care extends to being thoughtful about what guests are putting into their bodies and serving food that supports the well-being of the people they serve.
While guests will find a consistent core menu at every Voodoo location, franchisees are also encouraged to incorporate a local touch based on regional tastes and chef-driven ideas.
“We’re a company based out of Western Pennsylvania, and we’re not naive enough to think we know what people in South Carolina love or what people in Idaho really care about,” Volanski said. “They carry the core menu, but they also have the freedom to showcase what is important to them and their community.”
That flexibility allows chefs to express creativity and highlight what they are most passionate about.
“At the end of the day, chefs really are artists,” Volanski said. “We want to empower everyone from top to bottom to be able to showcase their art and their craft.”
Voodoo’s menus are built around approachable comfort food with unexpected touches. “I would call it bar food with a little twist,” Volanski said.
Menus feature classic options such as burgers and wings, while also offering familiar favorites that are elevated with creative, unexpected touches. One example is the Voodoo Dill Pickle Pizza, which has become the brand’s top-selling pizza systemwide.
“When we introduced it, people were skeptical,” Volanski said. “Why would you put pickles on a pizza? And now it’s our number one selling pizza across the board.”
Voodoo also encourages collaboration among its chefs nationwide, creating space for idea-sharing and inspiration. “We take those ideas and turn them into potential chainwide dishes,” Volanski said.
In 2026, guests can expect to see more limited-time offerings inspired by chefs within the system.
Community remains at the heart of the Voodoo experience, and food plays a major role in that connection.
“Where do people gather? It’s around food,” Volanski said. “It becomes a focal point of bringing everyone together around one table.”
Many locations feature long, community-style tables where guests can eat, drink, and connect with others.
“No matter who you are, where you come from, or who you love, you are a part of the community and this is a place for you,” Volanski said.
While beer remains part of Voodoo’s identity, the brand has become something much broader.
“Voodoo Brewing Co. is the name, but it’s way more than beer,” he said. “It’s a restaurant. We have full menus for every palate.”
That restaurant-first mindset, combined with scratch-made food and thoughtful ingredients, is shaping how the brand connects with guests and communities across the country.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/voodoobrewingco.
Voodoo Brewing Co.
SPONSORED
As the franchise continues to grow, Voodoo Brewing Co. is leaning into a restaurant-first experience built on in-house preparation, natural ingredients, and menus designed to bring people together.
Voodoo Brewing Co. may be known for its craft beer, but the brand is just as focused on what’s coming out of the kitchen.
Over time, Voodoo has intentionally shaped its concept around in-house food preparation and a dining experience that feels welcoming and community-driven. While beer remains an important part of the brand, the restaurant side of the business now plays a central role in how guests experience Voodoo.
“In the early days of the craft beer boom, it was very beer-centric,” said Andrew Volanski, director of franchise operations and liquor. “As we evolved and consumer trends changed, we really adapted and pivoted. The beer is still very important to us and it always will be, but when we started franchising, it became more about the restaurants and the food and creating a whole new experience centered around that.”
One of the biggest differentiators across Voodoo locations is the amount of food prepared from scratch each day.
“Everything from beer cheese down to salad dressings and mustard and anything that can be made within the kitchen, we make,” Volanski said. “Nothing is coming frozen out of a bag. We’re hand-cutting the French fries and putting them through a double fry process to make sure they’re the best quality we could possibly get.”
Voodoo has team members in its kitchens well before the restaurant opens each day, preparing ingredients and getting everything ready for service. Consumers are paying closer attention to where food comes from, making transparency more important than ever. Guests can see what goes into their food, and nearly everything is made in-house on a daily basis.
Voodoo’s ingredient philosophy centers on simplicity and transparency. The brand uses beef tallow in its fryers and avoids high-fructose corn syrup whenever possible. Artificial ingredients and heavy processing aren’t part of the plan.
“Using basic, whole ingredients that are natural is better for us as humans,” Volanski said. “When you’re eating good food, you’re going to feel better about it. It becomes a lot easier when you can have an ingredient list that is two lines instead of a novel with a bunch of words that we can’t pronounce.”
Those choices connect back to Voodoo’s broader mission. The brand has always aimed to be a place of community, and being part of a community means caring for it. That care extends to being thoughtful about what guests are putting into their bodies and serving food that supports the well-being of the people they serve.
While guests will find a consistent core menu at every Voodoo location, franchisees are also encouraged to incorporate a local touch based on regional tastes and chef-driven ideas.
“We’re a company based out of Western Pennsylvania, and we’re not naive enough to think we know what people in South Carolina love or what people in Idaho really care about,” Volanski said. “They carry the core menu, but they also have the freedom to showcase what is important to them and their community.”
That flexibility allows chefs to express creativity and highlight what they are most passionate about.
“At the end of the day, chefs really are artists,” Volanski said. “We want to empower everyone from top to bottom to be able to showcase their art and their craft.”
Voodoo’s menus are built around approachable comfort food with unexpected touches. “I would call it bar food with a little twist,” Volanski said.
Menus feature classic options such as burgers and wings, while also offering familiar favorites that are elevated with creative, unexpected touches. One example is the Voodoo Dill Pickle Pizza, which has become the brand’s top-selling pizza systemwide.
“When we introduced it, people were skeptical,” Volanski said. “Why would you put pickles on a pizza? And now it’s our number one selling pizza across the board.”
Voodoo also encourages collaboration among its chefs nationwide, creating space for idea-sharing and inspiration. “We take those ideas and turn them into potential chainwide dishes,” Volanski said.
In 2026, guests can expect to see more limited-time offerings inspired by chefs within the system.
Community remains at the heart of the Voodoo experience, and food plays a major role in that connection.
“Where do people gather? It’s around food,” Volanski said. “It becomes a focal point of bringing everyone together around one table.”
Many locations feature long, community-style tables where guests can eat, drink, and connect with others.
“No matter who you are, where you come from, or who you love, you are a part of the community and this is a place for you,” Volanski said.
While beer remains part of Voodoo’s identity, the brand has become something much broader.
“Voodoo Brewing Co. is the name, but it’s way more than beer,” he said. “It’s a restaurant. We have full menus for every palate.”
That restaurant-first mindset, combined with scratch-made food and thoughtful ingredients, is shaping how the brand connects with guests and communities across the country.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/voodoobrewingco.
Sign up for the 1851 Franchise newsletter to get our biggest stories before everyone else
By signing up, you agree to our user agreement (including class action waiver and arbitration provisions), and acknowledge our privacy policy.
No related articles found
