Here's the skinny:
Opening a 3BBL nano brewery (with a 6BBL cellar, set up to double brew) and trying to work out my game plan for the floor plan. I've found that while location hunting, its been hard to articulate clearly what locations strike me and what others don't, so I think it'll be better to walk in with my ideal set-up in mind right? I plan to do everything I can to maximize taproom sales first, and sell whatever is left wholesale. I can self distribute up to a certain amount in my state and I live in a town that is picking up some tourist activity, so I'm confident in my ability to get a tap-room rolling.
Along those lines, what do you all see as far as beers consumed per seat per hour of taproom operation? I have my estimates set at around 1.5, assuming the seat has a butt in it.
Do you all see any crucial details I'm leaving out? (This is based off of other tap rooms ive enjoyed seeing, but improved some. )
Opening a 3BBL nano brewery (with a 6BBL cellar, set up to double brew) and trying to work out my game plan for the floor plan. I've found that while location hunting, its been hard to articulate clearly what locations strike me and what others don't, so I think it'll be better to walk in with my ideal set-up in mind right? I plan to do everything I can to maximize taproom sales first, and sell whatever is left wholesale. I can self distribute up to a certain amount in my state and I live in a town that is picking up some tourist activity, so I'm confident in my ability to get a tap-room rolling.
Along those lines, what do you all see as far as beers consumed per seat per hour of taproom operation? I have my estimates set at around 1.5, assuming the seat has a butt in it.
Do you all see any crucial details I'm leaving out? (This is based off of other tap rooms ive enjoyed seeing, but improved some. )
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