Originally posted by frenchc
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Restaurant/Brewery revenue/cost split advice needed
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Originally posted by frenchc View PostI like the idea of talking to a business attorney, but....that could be expensive.
It is entirely possible that after consulting an attorney, you decide this isn't going to work satisfactorily for everyone. In the long run, that's a much better deal than ending up in court on the receiving end of a lawsuit.
Protect yourself! And good luck!Kevin Shertz
Chester River Brewing Company
Chestertown, MD
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Shared space
Legally I think you are toast with that arrangement unless the production and storage of the beer can be totally secured from the restaurant and they have no access to it and separate taps, maybe..TTB rules and all. If the brewing side is secured and you have separate taps, you could "sell" them kegs and food would come from them. If you guys are using the same space for the restaurant and taproom, e.g. rest seating area doubles as taproom, I think your out of luck.
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Originally posted by frenchc View PostI like the idea of talking to a business attorney, but....that could be expensive.DFW Employment Lawyer
http://kielichlawfirm.com
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Lease space for Restaurant owner
hey everyone, i had a question on this old topic. We are starting a brewery which we are going to "buildout" a food prep area. A local and small restaurant owner that makes amazing burgers recently left a horrible location spot and put a lot of money into his space (which he was leasing from someone else). He obviously lost a lot except he still has all the equipment. fridges and freezers/hood and grill and fryer etc..
Blue boar burgers could use our food prep space as a location for his business. How much for lease?
he makes the profit on the food and we keep the profit on the beer ... how do people order? how do we split the profits in our POS? Shopkeep?
does anyone have any examples of other breweries that do something like this? thanks all
James
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