Starting a tiny Brewpub/Craft Beer Bar

From personal experience, I can say with certainty that you need more room. My bar is roughly 650 sq ft and I can only fit 25 seats. I initially started out with about 425 sq ft and quickly ran out of room so I had to build a loft/second floor to get more than 8 seats in the place. On the first floor, I have one bathroom, a 6'x10' walk-in cooler with 16 faucets, a merchandise refrigerator, 3 bowl sink, hand sink, and an 8' bar and it can be very cramped at times. I only serve beer too. I don't mess with food, liquor, or wine.

I hate to be a downer, but a 4'x3' bathroom will not pass inspections if you plan on having on-sight consumption. According to national ADA standards, the bathroom must allow for a 60" turning radius for customer's in a wheelchair. Immediately, you need to factor in room for an additional or larger bathroom.

I really don't think you're considering the size of the bar equipment either. You're not only thinking about the brewing equipment, but also the bar, glassware, sinks, mops, buckets, etc. A 7'x4' bar area will not be enough room for all of this. You'll most definitely need a utility closet so you'll need to factor that as part of your floor plan too. Lastly, and one of my biggest concerns for you, how are you going to deal with drainage? Will it be possible to install a floor drain?

 

You know, with 500 sq ft, the current room and the room next door, you might just be able to make a nano brewery work. Maybe a 1 bbl system and taproom. Red tape would be a nightmare, but limited taproom hours, growler sales, the lure/novelty of a local brewery might make for a winning combo. Of course in less than a year you would probably need 10x as much space, but I feel like a tiny brewery, while not even remotely viable, might just be a better springboard than a tiny beer bar. Just a thought, perhaps misguided but well intentioned. Either way, I'm excited for you, this thread is very thought provoking and interesting.

 

You sure you're accounting for enough loss on your paraphenalia. I know a couple a-holes who walk off with a glass from every beer place they walk into.

 

Like everyone here, I'm sure we've all seen small, unique businesses come and go. I feel that many fail because the person who opens the business is extremely passionate about what the store is presenting. A scrapbook store, because the owner really enjoys scrap booking; a Mediterranean Food Restaurant, because the owner comes from that part of the world, or simply really likes that food.

I think a lot of businesses fail because passion can blind someone and not really fullly realize if there is really honestly true potential to sustain the business. I live in a town of 3,600 people, 99% of the demographic is white, and it's rural. Someone did open a Lebanese Restaurant and served... Lebanese food. Turned into a pizza place in about 5 months after he figured out - ta da... no one in town was interested in Lebanese food. The scrap book store was nice and cutesy, she had lots of cool scrap book stuff, but the only people in the store were herself and the other 10 ladies in town that are avid scrapbookers - couldn't turn a profit on that.

Something else to consider, especially with a bar - a small bar. Your regulars. Yes, you will have them. Who will your regulars be? Are you in a very large town, or a smaller town? Even if you are in a large town, are you in a "tight" neighborhood setting? Who your regulars are can often drive people away. I won't go to the only bar we have in town, because, with 3,600 people, you tend to know everyone, and I really don't want to be in a small bar with a bunch of guys I wouldn't piss on if they caught on fire.

Oh, and the bar... serves can only, BMC, because that's what the country boys I live around prefer to drink.

You seem passionate about good, craft beer. Is there really enough base around you to sustain what you like?

Just thoughts.

 

Here's an article for a little inspiration-
http://www.budgettravel.com/feature/10-smallest-bars-in-the-world,7168/

 

This. I had forgotten, this is the way it was at the place from which whatever experience I have was drawn.

Edit to add--I see others have already reinforced this point and you've responded...sorry for duplication

 

Chili dogs are a huge hit at our local hole-in-the-wall beer bar. I say keep it simple, and that relates to the number of taps as well. I don't see why you need more than 6 really choice taps at any given time. You only have seating for 20 people - how will 12 kegs (even 1/6ers) get drunk in a timely fashion? Do 6 and you'll be able to keep the selections fresh.

 

It would only be uncomfortable because people in the States have a paranoid ideal of personal space.
This is one aspect of pub culture that you do not see even attempted very often in this country--folks elsewhere have no problem if someone touches them inadvertently in a public space. You bump up against people. It's really not the end of the world.
I think it would be fine to make this bar mostly standing room, or at the very least high stools selectively placed so that the most territorial couldn't claim too much real estate. Every table that you put in takes out room that could fit 2-3 more patrons. Ledge tables (see the Oak Barrel photos linked above), rails, small spots that provide space to set a drink down but not sit a butt--these will maximize your floor space. Looking at the photos you've provided, I would put one 4-seater in each of the 2 front corners and have those be the only actual sit-down options in the house. Those would of course be available to anyone if they are open, but with signage right on the table top that says something to the effect of "if a mobility-impaired customer wishes to join us in this establishment, you will be asked to vacate this booth" or something like that.
You are creating a vibe with your layout. If your clientele are mostly youngish, then encouraging standing, moving, and interacting across the entire floor might be a good option to promote.

 

I think as long as you remember that, desire for profits or not, the bar is a business first and your hangout a distant second, I think this is fine.

As for food - in my experience, it is an absolute must. Both for keeping asses in the seats and for giving your customers something to soak up some of those big craft beers in their stomachs. Some of the tiny places I've seen do a very basic meat/cheese platter and sandwich menu. Source local meats, cheeses, and vegetables. Offer a couple of vegetarian and even vegan sandwich options if possible. Bake your own bread if possible. It gives the place local appeal, which will generate repeat customers from among the locals.

 

You're right, fresh beer is good beer. Even good beer that isn't fresh is bad beer. Plus this saves on time cleaning lines/taps etc. And cuts down on waste all adding to the profit margin. Keep half a dozen good beers and be prepared to provide the patrons with everything they would ever want to know about the beer. Having knowledge in the product will always help sell it.

 

http://www.utobeer.co.uk/the-rake/
If you click on the slide show, the 17th image is The Rake in London in the London Bridge wharf area. I bought a couple pints there last Summer.
The bar is small, I doubt it would fit 20 people from what I remember of the interior. It's more square, not rectangular and they did have a few to a handful of tables. They have a small deck on the side that leads to open patio space (more like asphalt topped ground that's part of the open Borough Market that the bar borders) that was packed with patrons (had to be at least 120-150 between the deck, patio space and bar), but this was on an August Friday around 5pm so naturally everyone getting off worked fancier a pint in pleasant 75-80 degree sunny weather. The lines for the bar were continuous, always seemed to be 15 deep waiting for a beer even with 3-4 people behind the bar filling orders.

 

I assume you mean the 25-50k figure, largely it was pulled out of my ass. I think your 5k is very low. Unless you have all of your equipment already. You need to pull permits, apply for licenses, buy a 6 tap system, buy and install the understand refrigerator you talked about, cover rent and utilities pre revenue, pay for the materials you need for the bar, returning the area, and tables/chairs/stools, decorations, glasses, napkins, bar mats etc. Even little things like paper towels, trash bags and toilet paper add up quickly.

Do you have a budget for capital investment? I can't see it being under 5k

 

Not to hammer on the old dead horse, but check out Stout Tanks and Kettles, they advertise a 1bbl system for around 3-4k. Of course, there are myriad other costs involved, but it seems like a helluva deal.