BrewPub Business Model

Key Partners

Who are your key partners?
2. Who are your key suppliers?

Derrick Hamrick Acer Rodgers Alex Forsett Taylor Watkins

Key Activities

What are your key activities?

Craft Beer

Will be the focal point to get customers in the door. After a lengthy interview process we will select a brewer as an employee

Food

Our company will offer a small menu of mid priced foods ranging from heavy entrees to light aps

Customer service

Employee cross training programs to create a "transparent" family environment.

Entertainment

Sports, music, trivia, tastings (pairings)

Community Involvement and Customer Experience

The base of our existence.
Fundraising, employee volunteer incentives, festivals, activity sponsorships (bike races, 5ks, etc)

Value Proposition

What are your value propositions?

Improving Community Quality of Life

Creating a social setting and relationships that will live on when customers leave the brew pub. Improving quality of life through an affordable craft beer experience

Customer Relationships

Your customer relationships?

Forming Relationships

Get to know the customer. Laugh with them, cry with them. Drink beer with them (unknown quote from microbrewr.com podcast)

Train staff to inform customers how they can be involved with company activities

Customer Segments

Customer Segments

Locals (geographical)

- AKA repeat customers
- Very broad segmentation
- Pricing for varied economies
- Ages from children to senior citizens

Tourists

Staff will be knowledge able about the geographical area and aware of tourists desires

Segments with Growth Potential

-Female demographic
-Special dietary needs. Glucose, light caloric, etc.
- Compete with wine and spirit manufacturing

Key Resources

What are your key resources?

Supply Chain Channels

Planning Startup

-Exhausting market research
-Advice and consultation with experts
-Business Plan

employees

Channels

Channels

The Path of Producer to Pub

distributors and farmers deliver to our facility. If close enough we will pick up natural goods to reduce cost

In House Channels

- Customer enters building and hosted to their table; or able to select a bar area.
- Servers take orders and deliver to kitchen/bar
- after production server brings the order to customer
- final step is billing

Cost Structure

What about your cost structure?

Revenue Structure

7 dollar slices of pizza or 15 dollar entrees.
3 dollar happy hour beers to 10 dollars seaonal beers
Full bar

Startup Costs

- Brewing/Kitchen Equipment
- Employees (brewer)
- Lease
- Software license (POS, Payroll)
- Liquor License

Ongoing Variable and Fixed Costs

- Depreciation and Maintenance on equipment
- Labor
- Materials (Liquor, food and ingredients)
- Utilities on facility
- Administration
- Marketing

Revenue Streams

What are your revenue streams?

Initial Phase

Introduction of product: Beer, food, and minor merchandise

Second Phase

After maturation of initial phase enter small level distribution through a mobile canning facilities and test potential growth.

Working With Local Guides

Provide tastings and catering for their guests destinations