So I am getting my business plan put together for the brewpub and wanted to run some numbers by you experienced folks to see if this sounds feasible.
The city I am planning on opening in has a population of about 16,000 people. The greater area(about 20 mile radius) has over a half million population. There is a successful brewpub about 40 miles east of me that brews on a 10 bbl system and runs 11 taps year round. There is also a successful packaging brewery about 20 miles west from me.
In my direct location(within 5 miles) there are 2 Italian resturaunts an AppleBees, an upscale place, a Japanese place, and all of your fast food joints. The area is growing with new business exponentially. I will be within 3 miles of 2 major interstates. There is also a shale boom by me that is expected to last for quite some time. It just started and businesses are just starting to move in. So i think now is the time.
My plan: A variety of burgers and sandwiches basically, healthy options such as wraps. Keeping the kitchen equipment minimal. If you're from the cleveland/pittsburgh area, think The Melt, Panini's, Primanti brothers type of menu.
For the brewery, I am thinking 7 bbl system. 2 week ale fermentations, 4 week lager fermentations. 75% ales, 25% lagers. 3-4 (7) bbl fermenters, and 2 (15) bbl fermenters. I plan on having 8 beers on tap. 4 house beers, all of which are ales. 4 seasonal beers, 1 of which will always be a lager, and 1 of which will be a high gravity or specialty beer, and the other 2 will be different ales.
Does this seem like a feasible startup plan? Should I start with less and expand? Cut the number of taps and fermenters down? Do I not have enough? Thanks!