Voodoo Brewing Co. has always been unconventional. From its business model to its approach to brewing and menu curation, the brand aims to bring something special to the communities it enters. And in 2025, it’s taking this to another level with significant menu innovations on the way. Building on a trend that has seen food sales steadily catching up to liquid sales across all locations and even surpassing liquid sales in some areas, the team is working to establish Voodoo Brewing Co. as more than just a craft brewery.
"The food is really picking up steam," said Matt Hass, director of marketing at Voodoo Franchise Group. "When we started this whole thing about six years ago, the liquid was what everybody knew us for. It commanded the biggest presence of our product mix. But slowly but surely, the food is starting to catch up to the beer in terms of overall sales percentage. We find that pretty cool."
While maintaining their commitment to local customization, Voodoo Brewing Co. plans to focus innovation efforts on their core menu offerings — the dishes available at every location across their growing franchise network.
"The big changes that we'll see will come in the core menu offerings," Hass said. "The dishes that we want to be at every Voodoo location — those are the ones that we really want to wow with."
Each Voodoo Brewing Co. Franchisee has the flexibility to customize up to 25% of their menu to include what the brand calls local flair — menu items directly influenced by the tastes of consumers in that specific market.
The company emphasizes delivering innovative, elevated dishes that aren’t available at other brewpub concepts.
“Within the context of the brewpub industry, we believe our food to be up there with the best of them,” Hass said. “As we continue to evolve, it will only get better.”
One key direction for 2025 is developing menu items specifically designed to complement their beer offerings.
"We have plans in 2025 to innovate the menu even further and start to offer even more creative dishes that really pair well with our beer and cocktails," Hass said.
The company anticipates that in 2025, food may outsell beverages "across the board," marking a significant shift in their business model.
Despite the core menu innovations, Voodoo Brewing Co. remains committed to its unique approach of allowing each location to maintain local character through menu customization.
Tom Guzick, chief marketing officer of Voodoo Brewing Company & Digital Field Marketing & Brand Standards Manager of Voodoo Franchise Group, emphasizes how this strategy connects with their broader philosophy. "While being a national brand, our focus really is on the owners themselves and trying to tell their story,” he said. “We want them to share why they chose to open this up in their hometown."
Voodoo Brewing Co. applies the same craft mentality to their food that they've long applied to their beer.
"We do consider our kitchens to be craft kitchens — in line with the craft beer. We make all our sauces in-house, and all of the recipes are proprietary to us," Hass said. "Craft beer has become such a saturated market at this point... new breweries are opening up at lightning speed, but at the same time, they're closing at lightning speed, too. It's really good for us to have the culinary department to lean on because in a lot of ways at this point, we function more so as a full-service restaurant than a brewpub or a taproom."
With these menu innovations, Voodoo Brewing Co. appears positioned to continue its growth trajectory while adapting to changing consumer preferences in the competitive craft brewing landscape.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/voodoobrewingco.
Voodoo Brewing Co.
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As food sales increasingly rival beverage sales, the non-traditional brewpub is focused on continued menu innovation to support revenue growth for Voodoo Brewing Co. Franchisees.
Voodoo Brewing Co. has always been unconventional. From its business model to its approach to brewing and menu curation, the brand aims to bring something special to the communities it enters. And in 2025, it’s taking this to another level with significant menu innovations on the way. Building on a trend that has seen food sales steadily catching up to liquid sales across all locations and even surpassing liquid sales in some areas, the team is working to establish Voodoo Brewing Co. as more than just a craft brewery.
"The food is really picking up steam," said Matt Hass, director of marketing at Voodoo Franchise Group. "When we started this whole thing about six years ago, the liquid was what everybody knew us for. It commanded the biggest presence of our product mix. But slowly but surely, the food is starting to catch up to the beer in terms of overall sales percentage. We find that pretty cool."
While maintaining their commitment to local customization, Voodoo Brewing Co. plans to focus innovation efforts on their core menu offerings — the dishes available at every location across their growing franchise network.
"The big changes that we'll see will come in the core menu offerings," Hass said. "The dishes that we want to be at every Voodoo location — those are the ones that we really want to wow with."
Each Voodoo Brewing Co. Franchisee has the flexibility to customize up to 25% of their menu to include what the brand calls local flair — menu items directly influenced by the tastes of consumers in that specific market.
The company emphasizes delivering innovative, elevated dishes that aren’t available at other brewpub concepts.
“Within the context of the brewpub industry, we believe our food to be up there with the best of them,” Hass said. “As we continue to evolve, it will only get better.”
One key direction for 2025 is developing menu items specifically designed to complement their beer offerings.
"We have plans in 2025 to innovate the menu even further and start to offer even more creative dishes that really pair well with our beer and cocktails," Hass said.
The company anticipates that in 2025, food may outsell beverages "across the board," marking a significant shift in their business model.
Despite the core menu innovations, Voodoo Brewing Co. remains committed to its unique approach of allowing each location to maintain local character through menu customization.
Tom Guzick, chief marketing officer of Voodoo Brewing Company & Digital Field Marketing & Brand Standards Manager of Voodoo Franchise Group, emphasizes how this strategy connects with their broader philosophy. "While being a national brand, our focus really is on the owners themselves and trying to tell their story,” he said. “We want them to share why they chose to open this up in their hometown."
Voodoo Brewing Co. applies the same craft mentality to their food that they've long applied to their beer.
"We do consider our kitchens to be craft kitchens — in line with the craft beer. We make all our sauces in-house, and all of the recipes are proprietary to us," Hass said. "Craft beer has become such a saturated market at this point... new breweries are opening up at lightning speed, but at the same time, they're closing at lightning speed, too. It's really good for us to have the culinary department to lean on because in a lot of ways at this point, we function more so as a full-service restaurant than a brewpub or a taproom."
With these menu innovations, Voodoo Brewing Co. appears positioned to continue its growth trajectory while adapting to changing consumer preferences in the competitive craft brewing landscape.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/voodoobrewingco.
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