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Harnessing the Power of Automation to Improve the Guest—and Staff—Experience
Software automation has the potential to provide better experiences for both customers and staff, even though the needs, motivations, and desired outcomes of each group may differ. The ideal software solution addresses the requirements of both these audiences.
Top 6 Reasons to Bring Duckpin Social to Your Venue
Duckpin Social is a proven revenue-generator that’s bursting with personality. It’s the bold new attraction that delivers all the advantages of bowling in far less space, making it ideal for FECs as well as social clubs, bars, restaurants, breweries, resorts and hotels—anywhere space is at a premium.
Want to increase in-center spending, return visits, and guest loyalty? The best point-of-sale (POS) systems will do all that by improving the reservation and wait processes, streamlining staff services, and automating personalized marketing messages and special offers.
Center Stage’s outstanding performance, flexibility, and show-stopping style give every customer the best seat in the house. Whether you want to make your VIP boutique section stand out or create a beautiful, cohesive look across your entire center, Center Stage™ from Brunswick has just what you’re looking for.
Top 5 Reasons to Choose Boost ST String Pinsetters
As labor costs and shortages continue to challenge bowling entertainment centers around the world, replacing freefall pinsetters with string machines is becoming more appealing. Now Brunswick has made it even more attractive by introducing a string pinsetter that delivers an authentic bowling experience worthy of USBC certification.
Boost ST Checks All the Boxes for 20-Lane String Pinsetter Modernization
A customer success story from Palasad South, a 20-lane FEC in London, Ontario, detailing their switch from aging freefall pinsetters to Brunswick Boost ST string pinsetters. President Rob Szabo highlights 13,000 frames per stop performance, significant labor reductions, Sync integration, and a 10-day installation completed during peak season — with staff mechanics freed up for building repairs and revenue-generating game maintenance.
A modernization case study following brothers Jon and Chris Dow as they transformed a struggling traditional 24-lane center in Plainfield, Illinois into Twisted Pin — a fully rebranded entertainment concept featuring Brunswick Boost ST string pinsetters, Sync Center Operations, a Bowling Media LED video wall, a six-lane VIP suite, redemption arcade, and an elevated food and beverage program including a 28-tap self-serve beer wall.
A first look at Andy B's Bowl Social's Oklahoma City location, covering proprietor Andy Bartholomy's deliberate decision to open with a limited food and beverage menu before scaling to the full offering. The article also details the venue's multi-activity concept — including traditional lanes with Boost ST string pinsetters, Spark Immersive Bowling, duckpin, axe throwing, and arcade — and the full Brunswick technology stack powering the center.
48 Bowl Inc. marketing director Jennifer Davis-Korn details how switching to Brunswick Sync's live online reservation system at their two Lincoln, Nebraska centers at least doubled online booking volume — while also reducing staff workload for birthday parties, field trips, and league make-up sessions. Includes practical implementation tips for operators considering the transition.
A look at how Muskegon, Michigan's Socibowl — launched by the founders of Pigeon Hill Brewing Company — used Brunswick's Duckpin Social and Sync scoring system to bring bowling into a smaller, non-traditional footprint. The article covers how the concept has attracted a broader demographic, extended guest dwell time, and simplified operations without requiring dedicated bowling maintenance staff.
An in-depth Q&A with 2022 BPAA Proprietor of the Year Don MacBrayne, covering his 50-year career arc from Brunswick center GM to BEC pioneer to The Summit operator. MacBrayne shares his philosophy on the transition from league-focused to entertainment-focused operations, the importance of putting staff first, building consistent service standards, and why the guest experience — not individual employees — has to be the product.