My partner and I are in the very beginning stages of brewery planning and we're totally stuck on determining if serving food is a viable option.
Our vision is a tap room with a food counter and a very simple a la carte menu with a few food runners. We imagine this would keep costs down and give us simplicity (since we're not restaurant folk) while giving patrons a food option so they're encouraged to stay longer and consume more beer. Think a brewery with food, not a restaurant that brews beer. But we are concerned about our lack of restaurant experience, additional start up capital, and essentially running two separate businesses. So for the brewery owners out there- how did you determine what option was best for you and what questions do we need to answer?
Our vision is a tap room with a food counter and a very simple a la carte menu with a few food runners. We imagine this would keep costs down and give us simplicity (since we're not restaurant folk) while giving patrons a food option so they're encouraged to stay longer and consume more beer. Think a brewery with food, not a restaurant that brews beer. But we are concerned about our lack of restaurant experience, additional start up capital, and essentially running two separate businesses. So for the brewery owners out there- how did you determine what option was best for you and what questions do we need to answer?
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