Well today is day one of the new brewhouse project. Myself and my partner are making our dream of opening a brewhouse a real life challange. We are starting our expanding our research into the local market. We started today by looking at some sites to open the brewhouse at most where to big for what we need and want to spend. We looked at two sites that where over 15,000 square feet. I belive we can get away with a start up site of around 1500-2500 square feet hoping to pay around 5-8 dollars a sqaure for rent.
We contacted the local SUNY school to see if they would do a feasabilty study to see if our city can and would support a local Brewhouse. We have a city of about 50k and when the college is in session we grow to about 58-60k people, we have over 10 bars in less than a mile radius and 10-15 resturants in the same radius.
We belive this would support a 10-15bbl setup, we would keg and onsite sales first. We think the bottling end woudl be down the road when the demand is there for the bottling end.
I have two thoughts that i need some help on right now.
1. We know we need ot make a flagship beer (thinking an Ale) now do we gear it towords the city or should we lean to the SUNY college. most of the bar business is college and the resturant leans more to the locals. We woudl of course choose one and shortly after have the second one in production.
2. The amount of square footage needed for a brew house if anyone can give some input on the size that woudl be a great help, on how much area these sytems really do take up.
Check back with us to see how we are doing and opening day the first keg is on us!! now comes the crap part writing the business plan. Damm
We contacted the local SUNY school to see if they would do a feasabilty study to see if our city can and would support a local Brewhouse. We have a city of about 50k and when the college is in session we grow to about 58-60k people, we have over 10 bars in less than a mile radius and 10-15 resturants in the same radius.
We belive this would support a 10-15bbl setup, we would keg and onsite sales first. We think the bottling end woudl be down the road when the demand is there for the bottling end.
I have two thoughts that i need some help on right now.
1. We know we need ot make a flagship beer (thinking an Ale) now do we gear it towords the city or should we lean to the SUNY college. most of the bar business is college and the resturant leans more to the locals. We woudl of course choose one and shortly after have the second one in production.
2. The amount of square footage needed for a brew house if anyone can give some input on the size that woudl be a great help, on how much area these sytems really do take up.
Check back with us to see how we are doing and opening day the first keg is on us!! now comes the crap part writing the business plan. Damm