Anyone shift from MicroBrewery/draft sales/tasting room to Micro/Brewpub and start serving food? Nothing crazy like a bacon wrapped filet mignon but small like pizza, salads, appetizers... What considerations for build-out costs? Seating,prep kitchen, etc.. 3000+ sqft total on main floor for brewery and then restaurant), could become a great lunch/dinner destination or a hellish ride into restauranting-. I'm thinking Hellish ride myself but would like to hear if anyone has successfully pulled it off...
Cheers!
Cheers!
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