Long time lurker, short time poster....
Along with many others in this forum, I seem to be in a perpetual startup phase (and have been for a while).... I am looking for advice from anyone who works or has worked in a brewpub setting where the restaurant and brewery were handled as separate businesses. Here's the scenario (hypothetically):
I have a friend that owns a restaurant/bar with a full liquor license (state of Ohio). He happens to have some spare room in the back (or room to add on to the building). I would be looking to rent this space from him to start a small brewery. I would in turn sell the beer to him (Ohio self distribution is legal). The outward appearance to the customer would be a traditional brewpub operation, but the businesses would legally be separate.
Anybody had experience with something like this? If so what are the pros/cons? If I am totally off base let me know that too. I plan to run this through TTB for their opinion, but wanted to start here first.
Thanks,
Scott (yet another dreamer...)
Along with many others in this forum, I seem to be in a perpetual startup phase (and have been for a while).... I am looking for advice from anyone who works or has worked in a brewpub setting where the restaurant and brewery were handled as separate businesses. Here's the scenario (hypothetically):
I have a friend that owns a restaurant/bar with a full liquor license (state of Ohio). He happens to have some spare room in the back (or room to add on to the building). I would be looking to rent this space from him to start a small brewery. I would in turn sell the beer to him (Ohio self distribution is legal). The outward appearance to the customer would be a traditional brewpub operation, but the businesses would legally be separate.
Anybody had experience with something like this? If so what are the pros/cons? If I am totally off base let me know that too. I plan to run this through TTB for their opinion, but wanted to start here first.
Thanks,
Scott (yet another dreamer...)
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