IIRC, Dogfish Head was also the first brewpub in Delaware, so while it was a risky venture, there was some serious market novelty with Sam's idea. I think it may have been far more difficult to get off the ground with such a small system under today's market conditions.
Exactly. And, as Tom said, if you have your brewery on your property or some arrangement like that then circumstances are going to be different. But IIRC Mic was about 2 months into the 10 gallon system thing and was looking at going 1 bbl. And there in lies the problem. Every thinks they can start out selling their homebrew but then suddenly you are faced with the reality of how tiny that amount of beer really is. As long as you are doing it just for the love of it and don't plan on making money then you can make all the 10 gallon batches commercially you want. I am far more greedy with my time and beer. If I brew a 10 gallon batch I want to be sure that most of it goes primarily in my belly.
But also, unless you have a specific agreement with an establishment don't expect pubs/restaurants to keep your beer on tap if you can not supply demand. Bars/Restaurants don't like having down taps, it's a waste of money. You may find that 10 gallons a week is not enough to afford one tap at one pub.
FWIW I'm not trying to squash anyone's dreams. Just giving some reality and perspective from hard learned experience.