Difference between revisions of "Restaurant Brewery Coffee"
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Revision as of 20:20, 17 March 2020
This is a planning page containing information about starting a restaurant and brew pub in Monmouth IL. The announcement of the Patton Block Grill and Brew Pub was made on Dec, 4th, 2019 at a after-hours event sponsored by Midwest Bank and Monmouth Chamber of Commerce held on the 3rd floor of the Patton Block Building. A subsequent story was published in the Galesburg Register-Mail on Dec 8, 2019. Chris Gavin and Kevin Cerar were interviewed on WGIL radio.
Patton Block Building
89 and 90 Public Square
National Register of Historic Places, Registration Form filed on 9/25/1990
- The following is the introductory paragraph from the registration form...
- a copy of the 1898 Sanborn insurance map, noting a Bakery and a Business College occupying the building.
Restaurant
Products
Equipment needs
Personnel needs
Personnel are generally separate into the front and back operations of the establishment (ie. house). A person working in a restaurant typically hold more than one position, but it is less common for a single person to have a role in both the front and back of the house.
Front of House
- Food Runner
- The food runner is the person responsible for bringing food to the table.
- Bartender
- The bartender is responsible for managing all aspects of the bar/alcohol.
Back of House
- Head Chef
- The head chef is essentially the manager of all kitchen operations. Some of these responsibilities can be handled by the restaurant manager.
- Sous chef
- The french term "sous" is interpreted as meaning "under," so the sous chef works under the head chef, sometimes referred to as the 2nd chef. Often times the sous chef has many of the skills of the head chef, but does not have the experience of the head chef. When the head chef is not in the kitchen, the sous chef assumes the role of the head chef.
- Line Cook
- A line cook has specific duties assigned to them by either the head chef or the sous chef.
- Specialty Chef
- Pastry Chef
- As indicated the pastry chef is responsible for preparing foods related to pastry items, example desserts, breads, and muffins.
- Pastry Chef
An overview of all the different types of chefs can be found here
Brewery
Daily beer list
- date
- description of beer
- printed as offering change
Products
- Flagship Beers (available year round)
- Red Ale
- Wheat beer
- IPA
- Cream Ale
- Stout
- Other
- Hazy IPA
- Tangerine Wheat
- Lager
- Porter
- Seasonal Beers
- Flavored-wheat
- Rye Pale Ale
- 80 Shilling
- Barleywine
- Belgian Tripel
Equipment needs
- Mash tun (75 gal) - have ($1,154)
- Kettle (75 gal) - have ($1,132)
- heat exchanger (15 gal) - have
- Fermentors, 3 @55 gal each - have ($1,352 each)
- Bright tank/serving tanks (carbonation), - need 2-3
- 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
Finances
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)
Finances
~$3.5/lb for green coffee beans ~$0.05/packaging