Hi,
Looking for a bit of help with taproom layout and estimating sales. I've heard of estimates for the taproom usually around 1 seat per 25 square feet, but the average barrelage is all over the place (which is somewhat expected)...still I usually estimate around 400 barrels as a 'safe' bet, but have heard of breweries moving 750+ barrels through their taprooms. If you guys could shed some light on this topic for me, it'll help with my forecasting. Here's what I'm looking for:
Number of Indoor Seats:
Number of Outdoor Seats:
Max Occupancy:
Annual Barrelage Sold Through Taproom:
Annual Barrelage Overall:
Hours Per Week Taproom Open:
Busiest Day:
Slowest Day:
Ratio of Pints to 10oz specialty to Flights:
Thank you SO MUCH for helping with this information!
Looking for a bit of help with taproom layout and estimating sales. I've heard of estimates for the taproom usually around 1 seat per 25 square feet, but the average barrelage is all over the place (which is somewhat expected)...still I usually estimate around 400 barrels as a 'safe' bet, but have heard of breweries moving 750+ barrels through their taprooms. If you guys could shed some light on this topic for me, it'll help with my forecasting. Here's what I'm looking for:
Number of Indoor Seats:
Number of Outdoor Seats:
Max Occupancy:
Annual Barrelage Sold Through Taproom:
Annual Barrelage Overall:
Hours Per Week Taproom Open:
Busiest Day:
Slowest Day:
Ratio of Pints to 10oz specialty to Flights:
Thank you SO MUCH for helping with this information!
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