Coming from an architectural background, I'm accustom to working with code requirements and basic architectural layout methods. One patron per 10-12 square feet, one parking space per 3 patrons, one bathroom per 20 people etc. This is how I'm assessing potential locations for feasibility. Of course, there's water, power and everything else too, but that can be added easier than additional square footage.
What I'm wondering about are any rules-of-thumb specific to a 5bbl microbrewery that serves 90% of its beer on location and has no food. How much brewhouse square footage per bbl, how much cooler space per bbl etc. I've found a few helpful threads here and extrapolated some numbers. Does anyone have more direct numbers?
What I'm wondering about are any rules-of-thumb specific to a 5bbl microbrewery that serves 90% of its beer on location and has no food. How much brewhouse square footage per bbl, how much cooler space per bbl etc. I've found a few helpful threads here and extrapolated some numbers. Does anyone have more direct numbers?
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