Premium cocktails at concourse volume.
Already pouring at major-league ballparks and venues: the exact places where speed and consistency matter most.
The problem
At intermission or the seventh-inning rush, a hand-built cocktail is physically impossible: the window is minutes long and the line is hundreds deep. So most concourses simply do not sell cocktails, and the highest-margin drink in the building stays off the menu at the moment of highest demand. Premium seating wants a real cocktail program; the service model cannot deliver one.
How Craft Standard fixes it
Craft Standard already runs at MLB ballparks, arenas and resorts, because it is the only format that survives the rush: a real cocktail, poured like a beer, identical at every stand. Concession staff need no cocktail training; the drink needs no station; and a spirit partner's brand can sit on the handle with their liquid in every glass.
Why it works for stadiums, arenas & golf.
Built for the rush
Pour hundreds of identical cocktails through the peak without slowing the line. The serve is a tap pull, not a build.
Identical, every pour
One spec across every stand, suite and club level, every event, with no cocktail training required at the stand.
Spirit-brand programs
Turn a spirit partner's bottle into a visible, repeatable tap program: their brand on the handle, their liquid in the glass, your margin on the pour.
Tested at volume
Running today at major-league ballparks, arenas and resorts, where the crowds and the stakes are highest.
Stadiums, arenas & golf: questions.
Is it really fast enough for a concourse?
Yes. The pour is a few seconds, the same motion as a beer, which is why high-volume venues run it through their peaks.
Does concession staff need cocktail training?
No. If they can pour a beer, they can pour this. The recipe lives in the keg, not in the staff.
Can spirit brands sponsor a handle?
Yes. Tap takeovers put a brand's spirit into a visible, repeatable cocktail program: handle, menu placement and the liquid itself.
How does it fit our existing draft infrastructure?
Kegs connect to standard Sankey D couplers on existing lines and clean on the same schedule as beer.
Where is it already pouring?
Major-league ballparks, arenas, resorts and entertainment venues across the US, including the partners on our homepage.
What about premium and club spaces?
Same system, smaller scale: suites and club bars pour the identical drink as the concourse, which keeps the program consistent across every price point in the building.
Put your bottleneck drink on tap.
Tell us the drink slowing your stadiums, arenas & golf operation down. We'll map the right keg and setup.