Originally Posted by hypergolic
, I just read it this morning and this stuck out when I read your post.
7. We have seen many times that adding a brewery to an existing restaurant or bar usually does not work. A brewpub needs to be created from scratch, not added on to an existing establishment. It is axiomatic that adding a brewery will not "fix" an establishment that is "busted" (i.e. not successful), nor will it add meaningful value to one that IS successful.
I know nothing about large scale brewing, I just like to read beer stuff so I don't know how much truth is in that statement.
An interesting statement. Locally, I have frequented a "nice" restaurant which had started homebrewing (as a best description of their process and equipment) and it just wasn't very good beer. The food was good, and it was a nice quiet "upscale" (for our neck of the woods) place to eat.
I don't think the small batch brewing necessarily hurt the business, but the low quality beer they made did nothing to help the place IMO. All in all, it was a low cost experiment for them I guess. They did not take out loans on the small equipment and the license fees were probably not very high for the small brewery.
I think what you need to understand is the expectation the owner has for the brewing portion. It's often seen that having your own beer is a benefit to the restaurant, but making low quality beer is definitely not beneficial. The first thing you need to have is a QUALITY line of beers that you know can be made that the quantity needed for the operation. Brewing 5 Gallons at home is not really the same as brewing 25 to 40 gallons or so at the restaurant (You probably WILL have to brew this at the restaurant.)
There are many small batch breweries operating successfully. You need to be like them.