Just curious for the breweries that make 5000bbls or less.
How large (square footage) is your taproom/tasting bar?
How many seats?
How many employees/volunteers on a shift?
i would prefer to hear from people that can sell pints and growlers but do not serve food on a regular basis. As I am in a state that allows on and off premise beer sales.
Thanks in advance!
How large (square footage) is your taproom/tasting bar?
How many seats?
How many employees/volunteers on a shift?
i would prefer to hear from people that can sell pints and growlers but do not serve food on a regular basis. As I am in a state that allows on and off premise beer sales.
Thanks in advance!
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