Don’t Worry, Beer Hoppy

At Wilmington’s original brewery, the new owners have a winning formula for continued success

By Joe Jancsurak   »  Photos by G. Frank Hart

With more than 20 craft breweries vying for your entertainment dollars here in The Port City, of paramount importance for such a venue’s success, aside from product quality and service, is its ability to create and maintain a unique customer-pleasing vibe. 

At Wilmington’s original craft brewery—the three-decades-old Front Street Brewery (FSB) at 9 North Front Street—new owners and long-time employees Sam Sumner and Josh Cranford know a thing or two about pleasing customers and perhaps even more importantly, valuing employees. This, along with myriad menu offerings and events, and a historic setting (the building opened in 1865 as a dry goods store) contribute to FSB’s winning formula and its family-friendly feel.

“We’re not a beer-centric brewery,” says Cranford, referring to “an incredibly diverse menu featuring something for everyone,” including chili lime salmon and Southwest bowl entrees, along with pulled pork and Moroccan spiced vegan wraps. “Then there’s our crowd-pleasing whiskey program, featuring about 470 options; our wines, cocktails and spirits, featuring rum vodka and gin from End of Days Distillery; our catering business with vegan options and, of course, our beers, which include about a dozen seasonal and flagship offerings, including blends incorporating coffee from Port City Java.”

While that’s a lot, there are plenty of new events on tap, says Sumner. “We’re looking forward to an End of Days collaboration this fall; celebratory events marking our 30th anniversary; and continuous collaborations with Port City Java, also now in its 30th year.

Joining long-time owner and advisor, Tom Harris, Cranford and Sumner now own 50 percent of the business and bring to the table a thorough understanding of both back-of-house and front-of-house operations. Cranford, 41, and Sumner, 39, met about 15 years ago at FSB where they were both line cooks. Sumner left FSB for a couple of years before returning to become floor manager and then director of operations, while Cranford served as general manager. It’s this shared “blue-collar” background that equips the duo to understand the needs of their 60-plus employees.

“Our staff is everything; we don’t see them as expendables,” says Cranford. “We rely on them to do the heavy lifting and for our excellent customer service. To ensure their success we emphasize training and continuous communication.” Meetings are held every day to discuss new beers and whiskeys, and local events such as conventions, parades, marathons, etc. that may impact our business. Also, scheduling of employee hours is done two weeks in advance, “enabling staff to make plans for their days off to achieve a work-life balance,” says Sumner.

“Our staff knows they can come to us with questions,” Sumner continues. The result: a long-tenured staff, with “80 percent of the staff being multiyear employees—an unusual accomplishment in the food and beverage trade, especially in a coastal college town with a significant transient population.”

Looking ahead, Cranford and Sumner want readers to know that they are here to stay and are committed to ensuring authentic, consistent and memorable customer experiences involving special events and unique, as well as familiar, food and beverage offerings.

“Ours is unlike any other industry,” says Sumner. “It’s a fast-paced, people-centric business. I love that no two days are the same and that each day brings with it unique learning opportunities for personal and professional growth. We fill in on the floor, work in the kitchen, and participate in Zoom meetings with suppliers while staying on top of forecasting, scheduling and strategizing. It’s never-ending, and we love it.”

“Being able to help create a welcoming space where people come together with friends and family is rewarding and meaningful,” adds Cranford. “We’re locked in when it comes to service, quality, variety and pricing, and will do all we can to keep Front Street Brewery relevant for another 30 years.”