Several entrepreneurs wanting to venture into the business of setting up a restaurant brewery, must note that they are embarking on running two operations under one roof − a restaurant and a microbrewery. The restaurant must serve the type of cuisine that complements the style of beer that is being brewed in that restaurant. A good marriage of food and innovative beers is the key to establishing a competitive advantage.
n some states, such as Karnataka, restaurant sizes are mandated by legislation. A minimum 10000 sq ft is required for restaurants. Hotels are not required to meet this requirement. In such cases, brewery space can be allocated and designing an appropriate space for installing a brewery would not pose a serious problem. However, in other states where minimum sizes are not mandated, and restaurant space is relatively smaller, finding a suitable floor space dedicated for a microbrewery, poses a designing challenge.
Eventually, the right brewery size depends upon the amount of beer you can sell per month and the number of styles of beer on offer. The larger the variety of styles on offer, the larger number of holding tanks/kegs you will have to provide; kegs will require a cold room. The volume of beers you want to serve per month will determine the size of the beer tanks. Having said that, the brewery running cost viz manpower, electricity, infrastructure, licensing and other associated costs will not vary with the size of the microbrewery.
Importantly, microbrewery equipment when fully operational, with beer fermenting and in all tanks, will impose considerable floor loading; much beyond the structural floor loading provided for in normal commercial constructions. In all cases, a careful evaluation of the floor loading capability is required and must be certified. Prodeb's consultancy services can help you with determining the right size of brewery for first time customers.