We are purchasing an existing restaurant that is profitable while currently open only for dinner 6 days a week, closed on Sunday (doors are open a total of 30 hours a week). We will be converting it to a brewpub while maintaining the original feel and hopefully the current clientele.
Once the brewing is up to speed, we would like to take advantage of the lunch crowd, and Sunday game watching crowd as well.
I'm in the process of writing my business plan and was wondering if anyone would care to shoot some "real world" numbers my way? I realize my "mileage may vary", but some general ideas of where some of you all are at would be great.
What percentage of the dinner crowd do you all get at lunch?
What about Sunday's?
Currently, liquor sales are only 20% of gross revenues (they're really not catering to the bar crowd) and I was thinking of using 40% as a brewpub. Would this be a good ballpark?
Any other suggestions/opinions/resources you care to comment on would also be very welcome.
Thanks in advance,
Bob
Once the brewing is up to speed, we would like to take advantage of the lunch crowd, and Sunday game watching crowd as well.
I'm in the process of writing my business plan and was wondering if anyone would care to shoot some "real world" numbers my way? I realize my "mileage may vary", but some general ideas of where some of you all are at would be great.
What percentage of the dinner crowd do you all get at lunch?
What about Sunday's?
Currently, liquor sales are only 20% of gross revenues (they're really not catering to the bar crowd) and I was thinking of using 40% as a brewpub. Would this be a good ballpark?
Any other suggestions/opinions/resources you care to comment on would also be very welcome.
Thanks in advance,
Bob
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