Can someone tell me a good rule of thumb for the number of barrels consumed per seat annually in a reasonably busy taproom?
And how many seats fit per square feet?
I'm trying to get a sense for what exactly would be the right size space/size brewery for a multiple taproom model.
Thank you so much!
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How to Design Optimal Number of Seats in a Brewpub/Tasting Room
POSTED BY Allenjkorenstein ON Mon, 06/15/2015 - 22:12