I would offer a few other points following my post above, and drawing on my experience. An advantage of the brewpub setting is that you can vary your beers a bit more. If you have strictly a brewery, you are going to want to start with 2 or 3 varieties, and people are going to expect them to be exactly the same every time. In a brewpub, people are a little more open to subtle changes from batch to batch. You also can substitute beers, drop or add beers from your line-up, and so forth.
The other thing I would suggest is that you, if allowed by law, obtain a full liquor license that will allow you to sell spirits and wine. For the same reason, you will want to have a BMC beer available. The reason is simple: imagine 4 people are going out for the evening. One of them either doesn't like beer at all or hates craft beer. Guess what? If you can't accommodate that one person, that is four people that won't come to your restaurant.
Having a partner or someone you trust to run the food and service portion of the business is a good idea, as well. Keep your menu very simple --burgers and sandwiches. They can be gourmet burgers and sandwiches, if you want, but if the menu gets too fancy, you will find yourself selling more wine than beer. Also, chefs are expensive; cooks are less so.
Make sure your wait staff is knowledgeable about craft beer. They need to be able to speak articulately about your beer, about beer/food pairings, and the brewing process. The more they know about your beer, the more they will enjoy your beer and want you to be successful.
Lest a lot of these posts seem focused on the negative, know this: when things are going well, running a brewpub is A LOT of fun. Its a lot of work, but you'll have a blast doing it.