Hi everyone!
I've been putting together numbers for a concept brewery that would have ZERO distribution. We would only sell direct to the customer out of our taproom (pints, growlers, limited bombers, merchandise). After a few years, we may expand to very local distribution - but I want this model to pay for itself before we do so. Obviously this puts all of the pressure on the tasting room so it comes down to getting people into the brewery.
Let's assume my cost per pint is $.38, the tasting room is 1800 sq ft., and I'm on a 10 bbl system (or possibly a 10 HL MEBS), in a very densely populated area (450,000 people) with no other production breweries in town. I have a few questions for all you pros out there, just hoping to get more accurate numbers from real world scenarios:
1. Can this work?
2. How many beers/people do you serve per night out of your tap room?
3. How many barrels did you brew your first year? Where did you sell that beer?
4. How often do you brew and how many people/man hours does it take to do a batch?
5. How many people were involved in the day-to-day operations of the brewery your first year?
6. How many growlers and bombers do you sell every day from the tap room?
At the end of the day, I need to be realistic about how many people will enter the tasting room and how much they will buy.
Thank you all for your help. You've already helped me in plenty of ways on this forum!
Vern
I've been putting together numbers for a concept brewery that would have ZERO distribution. We would only sell direct to the customer out of our taproom (pints, growlers, limited bombers, merchandise). After a few years, we may expand to very local distribution - but I want this model to pay for itself before we do so. Obviously this puts all of the pressure on the tasting room so it comes down to getting people into the brewery.
Let's assume my cost per pint is $.38, the tasting room is 1800 sq ft., and I'm on a 10 bbl system (or possibly a 10 HL MEBS), in a very densely populated area (450,000 people) with no other production breweries in town. I have a few questions for all you pros out there, just hoping to get more accurate numbers from real world scenarios:
1. Can this work?
2. How many beers/people do you serve per night out of your tap room?
3. How many barrels did you brew your first year? Where did you sell that beer?
4. How often do you brew and how many people/man hours does it take to do a batch?
5. How many people were involved in the day-to-day operations of the brewery your first year?
6. How many growlers and bombers do you sell every day from the tap room?
At the end of the day, I need to be realistic about how many people will enter the tasting room and how much they will buy.
Thank you all for your help. You've already helped me in plenty of ways on this forum!
Vern
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