Im working on a plan to open up a 3 bbl brewery by subleasing in a existing restaurant. Would this type of business work well? My main idea would be to sublease about 500 sqft for enough space for 2 3 bbl fermenters and 1 7 bbl fermenter. i would have a small area to sell beer and growler fills, but the dinning/ drinking area would be shared.
As a business owner/ brewer, what would be the best advice to make the most money for myself possible?
How can i get paid for the beers if the beer is bought thru the restaurant side?
What is the average sales per bbl?
How many bbls per month would need to be made to pay $50k / year to a brewer?
How many taps should be on at all times?
These are questions running thru my head while im at work? Just hoping someone has the answer or experience in something like this as 2 separate business.
As a business owner/ brewer, what would be the best advice to make the most money for myself possible?
How can i get paid for the beers if the beer is bought thru the restaurant side?
What is the average sales per bbl?
How many bbls per month would need to be made to pay $50k / year to a brewer?
How many taps should be on at all times?
These are questions running thru my head while im at work? Just hoping someone has the answer or experience in something like this as 2 separate business.
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