Taproom size

[IAW]

Just curious for the breweries that make 5000bbls or less.

How large (square footage) is your taproom/tasting bar?

How many seats?

How many employees/volunteers on a shift?

i would prefer to hear from people that can sell pints and growlers but do not serve food on a regular basis. As I am in a state that allows on and off premise beer sales.

Thanks in advance!

[BrewinLou]

We surpassed 5000 a couple years ago, but our taproom is 12-13 hundred square feet. One director of taproom operations(beertender) and a backup for when he needs off. Popcorn is the only food we serve.

[pjbroyles]

Just under 800 bbl in our first year.

Taproom is 1200-1500 sf.

Seats 50 plus outside seating on our deck for another 30.

No food except popcorn and pretzels but we allow outside food either carried or ordered in.

All owner/volunteer workforce usually 2 but 4+ when it's busy.

[Beersmith]

We did around 1,300 bbls through our taproom last year, both pints and growlers - working under Montana's 3 pints per person per day, and no service after 8pm. No food other than popcorn. 3,000+ sf taproom and 400sf outdoor deck, our occupancy is 160 people. We have 8 paid taproom staff working a total of 160 hours per week. Somewhere between 2 and 5 staff on at one time depending on day & time. Hope that helps!

[GlacierBrewing]

We're doing under 800bbls/year. Our tap room is about 1400 square feet with a 3000 sq.ft beer garden. We do not serve any food, would love to have a small kitchen but just can't seem to find the resources. We have one tasting room person(part time) and one production person(full time) right now. In the summer, we have two production people and 1.5 people in the tap room.

Prost!
Dave

[IAW]

Thanks for all the info so far!

[youngbuckbrewer]

We are also in the state of Montana with same laws as Beersmith and are brewing around 700 bbls annually and have a 2000 square foot taproom. We have 2-3 people on busy nights with usually one very busy bartender the rest of the week!


Michael Uhrich Owner
Carter's Brewing
Billings, Montana;)

[MatthewS]

In Massachusetts we cannot quite do those kind of numbers.

We only can offer samples and sell beer to go.

Our tasting room area is about 900 sq. ft. plus a bathroom and 200 sqft lab.

Wish we could sell pints.

Matthew

[Graydon]

We plan on a 700sq.ft tap room with 25 seats, and a 1000sqft patio. Our plan is to open in late spring. Our first year seems to be headed for about 1100 bbl. We plan to have peanuts and popcorn only.

Graydon
Golden Hills Brewing Co.
Spokane WA

[BriggsBrew]

I had a question that somewhat goes along with this topic. What percentage of overall sales would you say you get from the on-premise bar/tap-room? Thanks for the help!

Cheers

Luis

[CentralWABeer]

Our taproom seats 48. We have decent sized menu with pizzas, hot sandwiches, salads, soups, and a variety of other items. No burger, nothing fried. Typically always 2 paid staff on, up to 5 when it's super busy. 3,000bbl produced last year. Taproom revenues are 50/50 food and beer. Average guest check is about $26. In 2010 our taproom revenues were on a par with our wholesale revenues.


Located in Washington state.