Restaurant Brewery Coffee

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

Current Wikipedia Page

National Register of Historic Places, Registration Form filed on 9/25/1990

The following is the introductory paragraph from the registration form...

From Silent Films to Computer Gaming Patton Block Has Seen it All, by Jeff Rankin, published in the Review Atlas, Jan 8, 2019

a copy of the 1898 Sanborn insurance map, noting a Bakery and a Business College occupying the building.

Restaurant

PBGBP Emplyee Handbook

Personnel needs

Front of House

Host/Maitre'd

Wait Staff/Servers

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.

Busser

Barista

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.

An overview of all the different types of chefs can be found here

Brewery

Bar Offerings

Standard Bar Clearances

...and the video discussing thes design standards

Daily beer list

date

description of beer

printed as offering change

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

- Brewhouse

- Brewery Space Requirements

- Brewhouse (detail)

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

3bbl (106 gal) (stationary/non-insulated $2,224 + $250 for wheels) 28" dia, 55" high

5bbl (170 gal) (stationary/non-insulated $3,149 + $315 for wheels) 30" diameter, 75" high

- 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

brewing finances excluding utilities

Coffeehouse

Coffeehouse layout

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