Meet Scott Ward of Half Day Brewing Company in Lincolnshire

Today we’d like to introduce you to Scott Ward.

Scott, please share your story with us. How did you get to where you are today?
In 2002, while COO of Bar Louie, I noticed the demand for draft/craft beer was on the rise. At Bar Louie we started installing 24 and 30 tap handle draft systems in the new locations, and while on the road doing all these openings, I saw firsthand all the craft beer brewery’s & Brew pubs open and opening. It was blowing up. I always knew after growing and developing numerous other concepts for different owners, that I would do my own concept someday (I had worked for Walter Payton, Fred Hoffman and a couple chains).

I loved the concept that we had developed at Bar Louie = Martini focused, local, better then average pub food with a twist. The sales mix of food to beverage was 50/50 was very profitable. I wanted to do a similar situated concept, but focus on the craft beer, do a better job with the food, and keep the food/beverage sales mix to a 60/40 ratio, and be much more entrenched in the community.

My business partner Mark Zych was hired in 2001 at Bar Louie, and was instrumental in helping shape that concept with me, keeping the culture, and opening many new locations. He was a tremendous asset

During 2005, the owners of Bar Louie had confided in me on their exit strategy plans with Bar Louie – That is when I started to refine the concept and in more detail.

Mark was in the office one day in 2005 – I asked him to come into my office and shut the door. I told him my plan for Tap House Grill.

What began in the fall of 2005 as a dream of bringing together fresh, made from scratch “addictive” food alongside a large selection of local “creative” handcrafted, exclusive and rare beers on tap is today a reality at Tap House Grill.

The dream of delicious food and exceptional beer became a reality on November 11, 2006 when the first Tap House Grill opened in St Charles, Illinois.

Half Day Brewing Company: Opening a brewery has been part of our growth plans, since the beginning. We knew that once the Tap House Grill brand had some “legs”, the next step for us would be to own a Brewery/Restaurant, that manufactured its own line of quality craft beers, which we would mandate 2 – 3 tap lines into existing locations, and future franchised locations, at a better price point, and charge market retail at the units, helping beverage costs/bottom line.

Mark and I aggressively worked with 2 separate landlords on locations in the Naperville/Plainfield area, and in the Algonquin market – both locations were closed Brewery/restaurants that had a complete equipment package already in place. Both deals fell through in 2013 & 2014.

Knowing that a large portion of current brewery’s and brew pubs are owned/operated by “Brew Masters”, who can make great beer, but not necessarily operate a restaurant or understand how to own/operate a profitable/successful business – we see a potential in the future (and already today) for real estate/landlord opportunity’s on “second man in” locations not only in Illinois, but throughout the United States.

We opened in January 2016 – Sold our first Half Day Beer in April 2016 – we will begin distribution in May 2017

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Money, Talented People, People with personality.

No banks will give new restaurants/startups any money unless it’s a real estate purchase – Mark and I had to drain our 401(k), and I refinanced my home a few times.

Talented people are afraid to jump ship to a new venture – we were, however, able to persuade some ex Bar Louie employee’s to join us in the beginning – this helped tremendously as we created our “culture”.

Once Tap House Grill got going, we were able to develop and attract more experienced staff.

For Half Day Brewing, we utilized many of the staff. Systems and procedures in place at Tap House Grill.

So, as you know, we’re impressed with half day brewing company – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.

We just won “Best of Fest”, “Best Hot Wings”, and “Rookie of the Year” at this year’s Chicago “WingFest” held at the UIC pavilion

When you enter our 14,000 square foot building your senses will be assaulted with the smell of our Wood Burning Oven. The Brewery Room has an industrial feel to it with concrete floors and bar top, large open ceiling with exposed ducts. Large pipes and wires which signify the growing of HOPS are a central focal point with windows peering into the kitchen and a large window highlighting the Wood Burning Oven.

The feel is casual, comfortable yet energetic with music for the masses. LCD TV’s in every sight line, and a golden hue of lighting all cast an inviting, exciting and sophisticated atmosphere.

The menu features artesian hand tossed Pizza made in our wood fired oven with a very thin crust and exceptional flavor profiles. House made chips, Dutch oven steamed mussels, horseradish deviled eggs, proprietary ground beef blend hand patty burgers, Braised Beef of the Day and baked pasta dishes are highlights of our Inspired “Gastro-Pub” fare.

Tap House Grill Awards:
– Featured in Crains Magazine/Daily Herald “Small Business Focus” “Eclectic Beer List, Unique Menu”
– Sponsor of the inaugural Maryville Academy Family 5K
– Village / Chamber Restaurant of the Year, numerous locations
– Chicago Wingfest, “Best of Fest” winner, “Best Exotic Wing” winner
Chicago Tribune, “Best Sandwiches”, Sprecher Root Beer – Braised Beef & Gouda
– Featured in Beacon News, “Tap House is Heaven for Beer Geeks”
– Voted “Best Appetizers” Beacon News
– Featured in “Tapping Into Growth” Market Watch Magazine
– “Best Bar Food”

Our addictive Food and Beer selection, combined with a community/family approach to business sets us apart

My Favorite menu items:
– best-selling item, both restaurants are burgers – we only use Angus beef – the signature at HDBC, Farm Burger at THG
– homemade scratch pickles @ tap house grill, we use on every sandwich, and we also beer batter and deep fry as an appetizer
– wings @ half day, we buttermilk brine the wings, then dry rub them, then smoke them with hickory chips for 4 hours, and a quick flask fru for crispness prior to serving
– Kit Kat Dessert, we make fresh @ Tap House
– Fried avocado Taco’s are over the top

Proud that we have scratch kitchens – addictive food/creative brews – many dedicated employees

So, what’s next? Any big plans?
HDBC – distribution of our beer into the Chicago-land marketplace starting May 2017

THG – Franchising. Hanaover Park opens this May, and Aurora in the Fall

Contact Info:

Locations:
HDBC 200 Village Green, Lincolnshire, IL
THG Palatine, Des Plaines, Oswego, St Charles, Plainfield, Lemont, Westmont

• Website: http://taphousegrills.com/ https://www.halfdaybrewing.com/
• Phone: 8479344107
• Email: scott@taphousegrills.com
• Instagram: https://www.instagram.com/taphousepics/
• Facebook: https://www.facebook.com/Tap-House-Grill-Palatine-548366295198704/ https://www.facebook.com/HalfDayBrewing/
• Twitter: https://twitter.com/TapHouseTweets