Building A Small Brewpub - 18

The following is a fictional description of opening a brewpub

When Opening day came around, it was almost a ‘Meh’ moment. For the past months everyday has been about to-do lists and writing checks. Now there is hardly any to-do lists, just some final touch ups, however now money is coming in instead of going out! I get to go to the bank and make a deposit, even though 95% of the revenue is in credit cards, which automatically go to the bank. I digress.

So, what are the big take aways from this experience? Let me synthesize it.

1. Start with a small place. It’s easier to staff, easier to fill, and less expensive to build. Starting with an existing restaurant is even better, but not a deal breaker.

2. Frankenbrew as much as possible. There is a lot of used equipment out there and this could save you as much as $100,000 or more.

3. Know your Oyster before you start

4. Install a Business System. My strongest advice!

5. Use a Score Board

And what about the pitfalls?

1. Employees will be the hardest part of running your business. Trust me on this.

2. Some government agency will throw something at you during the building process that is absolutely crazy, but you have to smile and go with it.

3. Your first year will be hell with all the growing pains and staff turnover. But…

4. In the end, it’s all worth it. Being your own boss really is a great thing. I can say in all honesty, I don’t think I ever dreaded going to work.