Difference between revisions of "Restaurant Brewery Coffee"
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Revision as of 02:23, 24 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)