I've been fantasizing a bit too.
If I were to do it- the choice would be for a production brewery. A tasting room? Yes. But all I'd want to do is concentrate on the beer. That's it. Have bread- pretzels are a good idea and/or peanuts in the shell to soak up some of the alcohol. No messing with any other than the beer, the packaging, selling and distribution.
And if someone, say a relative wants to open a food truck/cart outside that would be just fine. Doing bbq sandwiches like chopped beef and brisket or smoked chicken.
But also, I've been thinking a small-scale artisan distillery would be more profitable. That's where I'm leaning to. But nuff said about that!
It's like you read my mind.
My wife and I are managing a couple of concession stands at the men and women's home games for a certain university here in Des Moines this season. It's a fund raiser for our kid's high school band. That's all the closer I ever want to get to food service management.
I've been thinking a decent sized production brewery or a small batch distillery would be the way to go.
I'm only half joking when I tell my friends and family that Iowa is going to be the largest producer of distilled spirits anywhere in the world in about 10 years. You can't spit without hitting an ethanol production facility in this state right now. Once the government stops propping up 10% ethanol in gasoline the whole market will collapse. There should be quite a few high volume, food grade, production facilities available on the cheap. Stop adding gasoline to the alcohol and start aging it in barrels and you're all set. Should be easy, right?