I am still a little unclear about how much focus we wanted to put on the restaurant side of the brewery.
What are our hours of operation?
Lunch specials? (about 50% of people order beer during lunch at a brewpub)
Are we keeping the size the same as we decided previously?
What is easier to raise capital for? How much more will we need?
Different licensing and insurance cost?
How much of our sales will come from food?
What competition will we have?
Where will we locate? Will the costs change?
Would we pull in groups and clubs?
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