The best solution, if you you have the available space, is to have a small bar within the brewery and sell some good bar food to go with it. Only open at night, so it doesn't interfere with brewing, which is done during the day.
Lets see.... get up at 5 to start brewing.....mashed in by 6, boiling by 7.30..... chilling by 9. 10 the meat and produce folks show up. By 11 you have it all unpacked and in the fridge. QUICK back to the wort, in the fermenter, pitch, by 12.30 you're done. Clean 20 or so kegs, rack a few things, next thing you know it's 3.30. Start prepping the food, get the ovens going.....5pm doors open. Feed and beer the people.....kick the last drunk out by 9.30. Clean.....
Somewhere in there is book keeping, ordering supplies, maintenance, research... (remember, brewing new recipes for fun) and a myriad of other activities. But, it will be 4.30 am before you know it.....
Sooo..... that's 10 gallons of crap in a 5 gallon fermenter.... You need HELP. An employee or three.... a gofer in the brewery, a wait person, a bookkeeper, a cook, a cleanup person......
You need to brew a LOT of beer.
Not saying you can't do it. Just saying that whenever I think about it I get really scared. I have worked in the F&B business... it is BRUTAL.