The Changes to Ecliptic’s Restaurant Sanchez Says Have Been Impactful

This is a part of a continuing series of Q&As with members of the brewing community from across the US.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers, Sales Directors, QCQA Managers and others each weekend to help you get to know each other better in the industry and learn more to better develop your own brand.

Desiree Sanchez, Restaurant General Manager, Ecliptic Brewing — Portland, Oregon

BREWER: What do you feel have been new challenges in your position that have helped push you and make you better at your job?
SANCHEZ: Finding ways to innovate to offer exceptional service and high-quality food and drink, despite the higher costs of goods and labor. 

BREWER: Why did you enter the craft beer industry and what makes you love being a part of it and staying in it?
SANCHEZ: What excited me to be a part of the craft beer industry is the community, and that is what keeps me going. It’s the idea of an industry that supports one another to be great and offers a communal gathering place for the community, encouraging creativity and authenticity. 

BREWER: What are some recent trends in brewing that you’ve tried or are excited about trying?
SANCHEZ: A recent trend I’m excited about is barrel-aging in all different types of barrels — not just Bourbon, but Gin, Mezcal, and different wine barrels. I love the complexity and depth of flavor that is imparted by barrel aging. 

BREWER: What was your business’s greatest accomplishment during the past year, and what are your goals for your brewery this year?
SANCHEZ: Our greatest accomplishment this last year is becoming more streamlined and efficient. We’ve been taking a hard look and seeing where things can be improved operationally to better meet goals and use precious resources more precisely. 

BREWER: What are some changes in the industry that you’ve observed in the past few years, and how has your business adapted to stay competitive?
SANCHEZ: Changes I’ve seen in the industry the last couple of years that have really impacted how we operate are incorporating new technology such as QR codes and online menus into service, and finding creative ways to offer great customer service and guest experience.