Phil, I actually love the look of the building and wouldn't change a thing on that front. My concern would be space. 180 m2
is already borderline too small for a brewpub, and I'm assuming the upper story wouldn't accommodate heavy equipment and that there's no elevator to easily move supplies up and down. (Take it from someone who has to haul sacks of malt down a flight of stairs - you don't want to do it.) So you'd be left with trying to shoehorn a brewhouse, kitchen, and the front of the restaurant into 120 m2
. I just don't see you being able to get enough seatings to turn a profit.
Whatever you do, get equipment which is larger than you think you will need. No one ever said they have too much capacity.
That depends on the capitalization structure and planned expansion. Quite a few breweries have failed because they started out with a 50 or 100 bbl system and didn't have enough demand to be able to amortize the startup costs.