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  • Startup in Existing Restaurant

    Hi all,

    In the recent past I took many steps towards starting a brewpub restaurant. Completed most research, prepared business plan, began steps to secure financing. In the end I got cold feet seeing how many brewpubs die because their symbiotic restaurant dies. I decided I did not have the restaurant experience needed to ensure success.
    I then got the idea to build a brewing operation in someone else's already successful restaurant. Of course I have to find the right restaurant and an owner who likes the idea. I have several questions however. Maybe I'll just type a few here and see what comes back:

    - has anyone experience with doing this before?
    - what's a typical arrangement for paying utilities
    - whats a typical arrangement for selling beer to the restaurant owner
    - employees part of restaurant benefits or did you self employ
    - is it typical to pay floorspace rental, or is this handled by the beer sales agreement
    - obvious pitfalls I should know about
    - how should I approach restaurant owners
    - Insurance
    - etc, etc, etc

    Please just send whatever tidbits of advice you can.

    Thanks,
    Ron

  • #2
    Ron,

    This is the exact humble origins of Diamond Knot Brewing Co. 11 years ago. Please send me an E-mail and we can dialogue on it without size limits.

    Regards,

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    • #3
      Brian: Thanks! Private email on the way.

      Any other advice from the rest of the crowd still very appreciated....

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      • #4
        hi
        i also might have some tips for you send me a e mail harrybavary@hotmail.com
        Harald Mois

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