Difference between revisions of "Restaurant Brewery Coffee"
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| Line 2: | Line 2: | ||
==Restaurant== | ==Restaurant== | ||
| − | + | ===Products=== | |
| − | + | ===Equipment needs=== | |
| − | + | ===Personnel needs=== | |
| − | + | ==Brewery== | |
| − | |||
| − | |||
[[Media:Screen Shot 2019-06-23 at 7.41.12 AM.png|Bar Offerings]] | [[Media:Screen Shot 2019-06-23 at 7.41.12 AM.png|Bar Offerings]] | ||
| − | + | ===Products=== | |
:Flagship Beers (available year round) | :Flagship Beers (available year round) | ||
::Lager (serving tank) | ::Lager (serving tank) | ||
| Line 28: | Line 26: | ||
::Belgian Tripel | ::Belgian Tripel | ||
| − | + | ===Equipment needs=== | |
- [[Media:Screen Shot 2019-06-22 at 8.49.39 AM.png|Brewhouse]] | - [[Media:Screen Shot 2019-06-22 at 8.49.39 AM.png|Brewhouse]] | ||
| Line 49: | Line 47: | ||
- Instant hot water (9 gal/hour) - ''have'' | - Instant hot water (9 gal/hour) - ''have'' | ||
| − | + | ===Personnel needs=== | |
- Head brewer(s) - Steve and Brad | - Head brewer(s) - Steve and Brad | ||
| Line 56: | Line 54: | ||
- Cellar operations | - Cellar operations | ||
| − | + | ==Coffeehouse== | |
[[Media:Screen Shot 2019-06-23 at 8.13.32 AM.png|Coffeehouse layout]] | [[Media:Screen Shot 2019-06-23 at 8.13.32 AM.png|Coffeehouse layout]] | ||
| − | + | ===Products=== | |
:- brewed light-roast coffee | :- brewed light-roast coffee | ||
:
- brewed medium-roast coffee | :
- brewed medium-roast coffee | ||
| Line 71: | Line 69: | ||
:
- ground coffee (10 oz) | :
- ground coffee (10 oz) | ||
| − | + | ===Equipment needs=== | |
:- twin brewing system | :- twin brewing system | ||
:- Sonofresco #2 roaster | :- Sonofresco #2 roaster | ||
| Line 77: | Line 75: | ||
:- heat sealer/packaging | :- heat sealer/packaging | ||
| − | + | ===Personnel needs=== | |
:- counter staff (MC students, part-time) | :- counter staff (MC students, part-time) | ||
:- baker (part-time) | :- baker (part-time) | ||
:- coffeehouse manager (Brad) | :- coffeehouse manager (Brad) | ||
Revision as of 13:20, 23 June 2019
This is a planning page containing information about starting a restaurant, brew pub, and coffee shop.
Restaurant
Products
Equipment needs
Personnel needs
Brewery
Products
- Flagship Beers (available year round)
- Lager (serving tank)
- Cream Ale (serving tank)
- Wheat beer (serving tank)
- IPA (serving tank)
- Red Ale (serving tank)
- Porter (keg)
- Stout (keg)
- Seasonal Beers (in kegs)
- Flavored-wheat
- Rye Pale Ale
- 80 Shilling
- Barleywine
- Belgian Tripel
Equipment needs
- Mash tun (75 gal) - have
- Kettle (75 gal) - have
- heat exchanger (15 gal) - have
- Fermentors, 3 @50 gal each - have
- Bright tank/serving tanks (carbonation), 5 at 2-3 bbl - need
- kegs
- Sixtles, ~30 - have
- 1/2 barrels, 10 - have 3, need 7
- Grain crusher - have
- RO water system (200 gal, 9 gal/hour) - have
- Instant hot water (9 gal/hour) - have
Personnel needs
- Head brewer(s) - Steve and Brad
- Assistant brewers
- Cellar operations
Coffeehouse
Products
- - brewed light-roast coffee
- - brewed medium-roast coffee
- - brewed dark-roast coffee
- - brewed decaf (medium-roast)
- - selection of teas
- - pastries
:- whole bean coffee (10 oz)
- - ground coffee (10 oz)
Equipment needs
- - twin brewing system
- - Sonofresco #2 roaster
- - grinder
- - heat sealer/packaging
Personnel needs
- - counter staff (MC students, part-time)
- - baker (part-time)
- - coffeehouse manager (Brad)