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Old 12-23-2005, 06:58 PM   #1
ULynch
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Dec 2005
Posts: 1


Greetings all,

I'm in the planning stages for opening a new brew-on-premise shop in the midwest US. The concept is similar to the Canadian-style BOP, but using partial-mash techniques, quality ingredients, staffed by reasonably knowledgeable homebrewers, all performed with care and excellent hygeine. We'd like to emphasize craft beers, offer lager options and welcome recipe modifications. We'll only grudgingly allow Bud/Miller/Coors clones.

The initial plan is limited to BOP operations. Later stages may include small scale local distribution, then brewpup and restaurant expansion.

I need help in developing financials for this plan. It's proving difficult to find startup costs for equipment, and even harder finding detailed info on production costs, ingredient costs, etc. I need some clues to determine how many units at what price point are required to break even.

Anyone here been involved with the business side of a BOP? Would anyone have a business plan for a similar shop they'd be willing to share?

Thanks in advance for any info y'all can offer.

Dan Lynch
Nevada City, CA



 
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Old 12-24-2005, 04:20 AM   #2
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Check the thread on Female homebrewers, there's a post about a BOP shop in New Jersey. Maybe they can help.


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Old 12-24-2005, 06:14 PM   #3
Rookie
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May 2005
Vancouver, WA
Posts: 210

Like any startup, figure out how much you think it will cost and then expect a 2 or 3 hundred percent over run and hope that is all.
I hope you succeed. Good luck.
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Old 12-27-2005, 06:33 PM   #4
chickmag
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Dec 2005
Stillwater, OK
Posts: 13

Hi - I have a comprehensive spreadsheet w/ P&L, balance sheet, revenue assumptions, startup costs - about everything you'd need for your analysis. My cost assumptions are out of date by about 10 years (I did this business case in 1994 in Arizona.)

Send me a PM w/ your email and I'll forward it to you.

Regards,
Mike

 
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Old 06-23-2008, 06:58 PM   #5
jgarcia7
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Jun 2008
Posts: 1

Hi Dan, I was thinking about starting a BOP in the New York area and wanted to see if you ever received these figures from the person who sent them to you and also wanted to see if you would be willing to share them with me. Thanks very much

Barry


Quote:
Originally Posted by ULynch View Post
Greetings all,

I'm in the planning stages for opening a new brew-on-premise shop in the midwest US. The concept is similar to the Canadian-style BOP, but using partial-mash techniques, quality ingredients, staffed by reasonably knowledgeable homebrewers, all performed with care and excellent hygeine. We'd like to emphasize craft beers, offer lager options and welcome recipe modifications. We'll only grudgingly allow Bud/Miller/Coors clones.

The initial plan is limited to BOP operations. Later stages may include small scale local distribution, then brewpup and restaurant expansion.

I need help in developing financials for this plan. It's proving difficult to find startup costs for equipment, and even harder finding detailed info on production costs, ingredient costs, etc. I need some clues to determine how many units at what price point are required to break even.

Anyone here been involved with the business side of a BOP? Would anyone have a business plan for a similar shop they'd be willing to share?

Thanks in advance for any info y'all can offer.

Dan Lynch
Nevada City, CA

 
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Old 04-28-2010, 07:50 PM   #6
kcreary
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Apr 2010
White Plains, NY
Posts: 1

Barry,
Did you ever get started on your idea for a BOP?
Ken

Quote:
Originally Posted by jgarcia7 View Post
Hi Dan, I was thinking about starting a BOP in the New York area and wanted to see if you ever received these figures from the person who sent them to you and also wanted to see if you would be willing to share them with me. Thanks very much

Barry

 
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Old 05-05-2010, 06:29 PM   #7
mattsf21
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May 2010
San Francisco
Posts: 1

I was also thinking of starting a similar but slight different business. I was wondering how this has gone for some of you and if any one had any helpful info they'd be willing to share (financial, legal etc.). I'm more of an entrepreneur than a brewer, but I've been working on this project for several months now and would really like to get it started once I graduate in a few month. Thank you very much in advance to anyone that has any help and I look forward to talking to some of you soon.

 
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Old 05-05-2010, 07:37 PM   #8
Baja_Brewer
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Jun 2008
Rhode Island
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I think this may be a record: 7 (now 8) posts in a thread, 4 of them by first time posters.

I'm guessing this shows up when one googles "Planning a Brew on premise" or similar. Best of luck everyone. BOP's don't seem that popular... I think they are an excellent idea in principle, but you need a very high demand to keep one open.
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Old 05-05-2010, 08:13 PM   #9
Clayton
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Apr 2008
NE Oklahoma
Posts: 1,482
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why would you pay some one to let you brew there?
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Old 05-05-2010, 08:25 PM   #10
carnevoodoo
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May 2007
San Diego, CA
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Quote:
Originally Posted by Clayton View Post
why would you pay some one to let you brew there?
People don't have room or equipment to do it themselves. Perhaps they want to pursue the hobby, but are hesitant. These places will let you try it out, ferment your beer at the right temperature, and you will walk out with a couple of bottled cases of beer. Not bad for the casual brewer or as a gift.


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