Not sure this is the right home for this thread, but it seems the closest. Are there are rule of thumb staff planning ratios? For instance, for a 10 bbl per day brewery, you should plan on x number of brew / bottling staff? This would be in addition to the head brewer.
Thanks a bunch.
Not sure how this corresponds to your system, but I will relate our experience. On a 14-bbl system, producing kegged unfiltered draft, its takes us 1 FTE per 900-1,000 bbls annually. I am sure everyone's experience will differ depending on type of equipment, production area, non-production duties, etc.. Hope that helps....