Right now I have a 1-bbl brewhouse. two 1/2-bbl conical fermenters, a glycol chiller, a plate chiller, 6 30-gallon food grade plastic containers that can be used as fermenters, 3 20-liter home brewing kegs.
How many 1/2 barrel kegs should I start with (maybe 10-20?)
How many more conicals or unitanks should I start with?
what other basic equipment do I absolutely need?
If my rent would be approx. $3000 a month how many kegs would I need to sell justify these costs assuming an 80% whole sale and 20% retail? What type of insurance will I need and how much would this cost me? How do I set up a break even analysis so I know exactly how much beer I need to sell to cover my costs and then to make a profit?
Food would be simple. Sour dough pizza bagels and french fries with dips. seating would be for 10 people and would operate under a G-license so I could self distribute
The location I would be looking at is approx. 1500 square feet split between a basement and a commercial kitchen level. Is already set up with a commercial kitchen and walk in fridge
How many 1/2 barrel kegs should I start with (maybe 10-20?)
How many more conicals or unitanks should I start with?
what other basic equipment do I absolutely need?
If my rent would be approx. $3000 a month how many kegs would I need to sell justify these costs assuming an 80% whole sale and 20% retail? What type of insurance will I need and how much would this cost me? How do I set up a break even analysis so I know exactly how much beer I need to sell to cover my costs and then to make a profit?
Food would be simple. Sour dough pizza bagels and french fries with dips. seating would be for 10 people and would operate under a G-license so I could self distribute
The location I would be looking at is approx. 1500 square feet split between a basement and a commercial kitchen level. Is already set up with a commercial kitchen and walk in fridge
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