Hey Everyone,
First of all let me set a quick introduction as this is my first post and I can't tell you how excited I am to finally be able to write something as I've been reading the forums for years. I've been an avid home brewer for years stepping up from buckets and carboys to unitanks and from pots and pans to kettles asystems like the grainfather and others to really dial in mashes for test batches.
Anyway long story short over the last year or two I've been slowly prepping to start my own Brewpub in a suburban area (12,000 Residents per square mile)
We're looking to open a 10bbl Brewpub in this area with approximately 50 - 75 seats. But I'm having trouble explaining to an investor how a Brewpub is different from a traditional restaurant in terms of cost and the rate of return in the first year.
It's always been my feeling that a new brewery is leaps and bounds ahead of a new restaurant in terms of interest and isn't affected by local competition in the same way as an eatery. Our goal is to bring people in with beer and keep them there with a short menu of decent eats. Other Breweries in the area are actually a plus as long as our product stands up with theirs as it creates a hotspot for hopheads looking to try new beer.
So the question. In your startup - what was your initial costs / size of brewery / and how long did it take you to recoup them?
Thanks for your help!
-Drew Noel
First of all let me set a quick introduction as this is my first post and I can't tell you how excited I am to finally be able to write something as I've been reading the forums for years. I've been an avid home brewer for years stepping up from buckets and carboys to unitanks and from pots and pans to kettles asystems like the grainfather and others to really dial in mashes for test batches.
Anyway long story short over the last year or two I've been slowly prepping to start my own Brewpub in a suburban area (12,000 Residents per square mile)
We're looking to open a 10bbl Brewpub in this area with approximately 50 - 75 seats. But I'm having trouble explaining to an investor how a Brewpub is different from a traditional restaurant in terms of cost and the rate of return in the first year.
It's always been my feeling that a new brewery is leaps and bounds ahead of a new restaurant in terms of interest and isn't affected by local competition in the same way as an eatery. Our goal is to bring people in with beer and keep them there with a short menu of decent eats. Other Breweries in the area are actually a plus as long as our product stands up with theirs as it creates a hotspot for hopheads looking to try new beer.
So the question. In your startup - what was your initial costs / size of brewery / and how long did it take you to recoup them?
Thanks for your help!
-Drew Noel
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