brewhouse

It seems like a lot of restaurants like BJ's Brewhouse which has a menu longer than a dictionary (exaggerating of course, but it's ridiculous).

Starbucks can distribute such costs (which may not be fixed, but certainly won't grow linearly) across a larger number of stores than your local brewhouse can.

I'd be very interested in hearing about how you secured funding for the brewhouse and the logistics that go into running a brewery startup much more so than hearing about recipe design.

But expanding operations tends to be a huge pain point, because unlike a restaurant, you need to build out the new brewhouse, and then there is a lead time before your brewhouse is pumping out beers (the more sought after beers these days require a decent amount of fermentation/aging).

Charlie Parr spent a few years doing the poorly paying weekly gig every Wednesday at The Brewhouse, he got $50 and bottomless coffee to play for 3 hours to maybe a dozen mostly uninterested people until he figured out how to get them interested and then he packed the place every week and started making his name.

Charlie Parr spent a few years doing the poorly paying weekly gig every Wednesday at The Brewhouse, he got $50 and bottomless coffee to play for 3 hours to maybe a dozen mostly uninterested people until he figured out how to get them interested and then he packed the place every week and started making his name.