This article was written by our expert who is surveying the industry and constantly updating the business plan for a brewpub.
A successful brewpub needs enough room for guests, a right-sized brewhouse, and back-of-house areas that meet health, safety, and alcohol regulations.
The figures below give you clear targets—floor areas, heights, loads, and ratios—so you can size your lease or building confidently and avoid costly redesigns later.
If you want to dig deeper and learn more, you can download our business plan for a brewpub. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our brewpub financial forecast.
Most brewpubs run efficiently at 2,500–4,000 sq ft in total, with 60–70% for guests (dining + bar), 10–20% for brewing, and the balance for kitchen, storage, circulation, and staff areas.
Plan a brewing zone with 12–15 ft clear height and heavy-duty floors (≥100–150 psf), a kitchen sized at ~20–25% of seating area, and code-compliant restrooms, cold rooms, and utilities to support simultaneous food and beer service.
| Component | Rule of thumb / Quantitative target | Notes |
|---|---|---|
| Total brewpub area | 2,500–4,000 sq ft typical (range 2,000–5,000+) | Scale with concept and seats |
| Brewing area share | 10–20% of total; ~300–1,000 sq ft | 7-bbl ≈ 300–500 sq ft |
| Dining + bar share | 60–70% of total floor area | Drives revenue and flow |
| Ceiling height (brewhouse) | 12–15 ft clear | Vessels, steam, ducting |
| Floor loading (brewhouse) | ≥100–150 psf; slab-on-grade preferred | Anchors, vibration, drains |
| Kitchen size | ~20–25% of seating area; ~300–500 sq ft | Full menu needs more |
| Seating density | 12–20 sq ft/seat usable; 25–30 sq ft/seat building-wide | Depends on layout mix |
How many square feet does a brewpub typically need?
Most brewpubs operate well between 2,500 and 4,000 sq ft.
Smaller, tight concepts can work at ~2,000 sq ft if the menu and brewing system are compact. Larger, destination concepts with higher seating counts or event space often push beyond 5,000 sq ft.
Your total should reflect seat targets, kitchen scope, and brewhouse size, with 60–70% earmarked for guests. A 3,200 sq ft brewpub commonly supports ~110–150 total seats (indoor + bar) with a 5–7 bbl system.
We cover this exact topic in the brewpub business plan.
Always confirm with local code and your landlord’s structural specs.
How should space be split between brewing and dining/bar?
Allocate most of your footprint to revenue seats and bar service.
Plan 60–70% of total area for dining + bar and 10–20% for brewing; the remainder covers kitchen, storage, restrooms, circulation, and staff rooms. A 7-bbl brewhouse usually fits in ~300–500 sq ft; bigger systems and serving tanks push toward ~1,000 sq ft.
| Total Gross Area Example | Dining + Bar (60–70%) | Brewing (10–20%) |
|---|---|---|
| 2,500 sq ft | 1,500–1,750 sq ft | 250–500 sq ft |
| 3,000 sq ft | 1,800–2,100 sq ft | 300–600 sq ft |
| 3,500 sq ft | 2,100–2,450 sq ft | 350–700 sq ft |
| 4,000 sq ft | 2,400–2,800 sq ft | 400–800 sq ft |
| 4,500 sq ft | 2,700–3,150 sq ft | 450–900 sq ft |
| 5,000 sq ft | 3,000–3,500 sq ft | 500–1,000 sq ft |
| 5,500 sq ft | 3,300–3,850 sq ft | 550–1,100 sq ft |
What ceiling height and floor loading does the brewhouse need?
Give the brewhouse vertical clearance and heavy-duty floors.
Target 12–15 ft clear height to fit tanks, piping, and exhaust, and design floors to carry ≥100–150 psf with slab-on-grade preferred under vessels and serving tanks. Add anchors, moisture protection, and sloped floors to trench drains.
| Requirement | Quantitative target | Why it matters |
|---|---|---|
| Ceiling height (clear) | 12–15 ft | Tanks, catwalks, overhead ducting |
| Floor load rating | ≥100–150 psf | Static tank weight + dynamic loads |
| Slab type | Concrete, slab-on-grade | Anchoring, vibration control |
| Drainage slope | ~1–2% toward trench/floor drains | Cleaning, spill control |
| Vapor/steam handling | Dedicated exhaust + make-up air | Condensation and corrosion control |
| Equipment pads | Thickened slab/pads under tanks | Point-load distribution |
| Coatings | Chemical-resistant, non-slip | Durability, sanitation |
How big should the kitchen be compared to the seating area?
Size the kitchen to the menu and seat count.
For a full-menu brewpub, plan ~20–25% of the seating area for the kitchen; compact menus can work closer to ~300–400 sq ft. Include receiving, prep, cookline, dish, dry/cooler storage, and staff handwashing within this footprint.
| Seating Area | Kitchen @ ~20–25% of seating | Notes |
|---|---|---|
| 1,000 sq ft | 200–250 sq ft | Limited menu = lower end |
| 1,200 sq ft | 240–300 sq ft | Add capacity for appetizers |
| 1,500 sq ft | 300–375 sq ft | Typical mid-size brewpub |
| 1,800 sq ft | 360–450 sq ft | Room for full cookline |
| 2,000 sq ft | 400–500 sq ft | High-volume menu |
| 2,400 sq ft | 480–600 sq ft | Event peaks and banquets |
| 3,000 sq ft | 600–750 sq ft | Large concept, dual expo |
How many seats per square foot keeps comfort and profit in balance?
Use realistic seat density so guests and servers can move.
Plan 12–20 sq ft per seat in the usable dining/bar area; across the whole building (including kitchen, storage, restrooms) that equates to ~25–30 sq ft per seat. Bars with more standing room trend denser; family dining trends looser.
| Usable Dining/Bar Area | Seats @ 12–20 sq ft/seat | Building-Wide @ 25–30 sq ft/seat |
|---|---|---|
| 1,000 sq ft | 50–83 seats | 33–40 total seats |
| 1,200 sq ft | 60–100 seats | 40–48 total seats |
| 1,500 sq ft | 75–125 seats | 50–60 total seats |
| 1,800 sq ft | 90–150 seats | 60–72 total seats |
| 2,000 sq ft | 100–167 seats | 67–80 total seats |
| 2,400 sq ft | 120–200 seats | 80–96 total seats |
| 3,000 sq ft | 150–250 seats | 100–120 total seats |
How large should dry and general storage be?
Give storage enough room for weekly deliveries and cleaning.
Plan ~100–300 sq ft for malt, hops (freezer if needed), cleaning chemicals, packaging, and janitorial; distribution-heavy models may need more or separate off-site storage. Include forklift/pallet-jack access if accepting palletized grain.
Shelving depth, humidity control, and chemical segregation must be designed in. Add lockable cabinets for chemicals and a mop/service sink bay with backflow prevention.
You’ll find detailed market insights in our brewpub business plan, updated every quarter.
Keep aisles ≥36 in for safe movement and code compliance.
How much dedicated cold storage do we need?
Right-size walk-ins to your brew cycle and menu mix.
Small brewpubs commonly use 100–175 sq ft of cold room plus a separate kitchen cooler/freezer; larger programs may add a serving tank cooler or keg cooler with draft trunk lines. Include door width for kegs and glycol chases for draft systems.
| Program Type | Cold Storage Guideline | Operational Notes |
|---|---|---|
| Small brewpub (5–7 bbl) | 100–175 sq ft walk-in | Kegs + limited serving tanks |
| Medium brewpub (7–10 bbl) | 150–250 sq ft combined | Dedicated keg cooler + kitchen cooler |
| High draft throughput | +50–100 sq ft for serving tanks | Shorter lines, stable temps |
| Can/bottle to-go | Racks or reach-ins + 50 sq ft | Merchandising and turnover |
| Food-forward menu | Separate kitchen cooler/freezer | HACCP separation from beer |
| Events/banquets | Overflow keg cage or cooler | Peak-capacity buffers |
| Cellar/conditioning | Temp-controlled room (not cold) | Maturation without draft temp |
What are the restroom size and code requirements?
Provide ADA-compliant restrooms sized to your occupant load.
For up to ~30 occupants, one unisex ADA restroom can be allowed; beyond that, separate restrooms and additional fixtures are typically required. Plan ~60–100 sq ft per restroom to fit clearances, sinks, and turning radii.
Use your building department’s fixture count table based on occupancy (dining, bar, and outdoor seats count). Multi-user restrooms need proper fixture spacing, ventilation, and finishes rated for wet cleaning.
Get expert guidance and actionable steps inside our brewpub business plan.
Always verify 2025 local code amendments before permitting.
What are typical parking requirements for a brewpub?
Most cities tie parking to seats or customer floor area.
Expect zoning minimums around 1 space per 2–4 seats or ~1 space per 100–150 sq ft of customer area, with potential reductions in transit zones. Account for staff parking or shared-parking agreements during peak shifts.
| Jurisdiction style | Common requirement | Practical implication |
|---|---|---|
| Seat-based | 1 space / 2–4 seats | 120 indoor seats ⇒ 30–60 spaces |
| Area-based | 1 space / 100–150 sq ft (customer) | 2,000 sq ft customer area ⇒ 13–20 spaces |
| Mixed-use allowance | Shared or reduced ratios | Document cross-use peaks |
| Transit-oriented | Lower minimums or none | Bike parking may be required |
| Outdoor seating adders | Counts toward occupancy | Seasonal variations possible |
| Accessible spaces | Per ADA/Local table | Nearest entrance, signed |
| Loading/receiving | Dedicated bay encouraged | Grain and keg deliveries |
How much space for staff offices, break rooms, and lockers?
Set aside modest but functional staff areas.
Plan ~100–200 sq ft in total for a small brewpub, including a compact office, a lockable locker bank, and a small break area. Larger teams or multi-venue operations may need 250–400 sq ft and a meeting nook.
Place these near receiving or behind the kitchen to keep guest areas quiet. Ensure secure storage for HR records and controlled access to cash/BOH systems.
This is one of the strategies explained in our brewpub business plan.
Provide separate staff toilets if required by local code.
What ventilation, drainage, and utilities should be built in?
- Ventilation: Type I/II hoods for kitchen; dedicated steam/vapor exhaust for brewhouse with make-up air and condensation controls.
- Drainage: Sloped, sealed floors with trench/floor drains in brewhouse, dish, and mop areas; backflow prevention on all hose bibbs.
- Power and gas: 3-phase electrical for pumps/kettles, adequate amperage; natural gas or steam boilers sized for peak brew + kitchen loads.
- Water and wastewater: High-volume cold/hot lines, water treatment as needed; grease interceptor and, where required, pre-treatment for brewery effluent.
- Glycol and CO₂: Chiller pad with ventilation, insulated trunk lines, and safe CO₂ storage with detection alarms.
How big should outdoor seating be and how does it affect licensing and flow?
- Capacity impact: Outdoor seats count toward total occupancy; size circulation and restrooms accordingly.
- Permitting: Patios often require separate permits, delineated alcohol service boundaries, and fencing/controls.
- Service flow: Provide a direct server path, bussing station, and weather plan (shade, heaters, rain drains).
- Acoustics/neighbors: Add screens/landscaping and observe curfews or noise limits.
- Seasonality: Model revenue swings and staffing by season; storage for off-season furniture is needed.
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Use these resources to refine your brewpub layout and budget.
They cover profit margins, startup budgets, and step-by-step planning tailored to brewpubs.
Sources
- DojoBusiness — Brewpub space requirements
- Specific Mechanical — Building requirements for breweries
- ZYBrew — Ceiling height requirements
- Menubly — Seating capacity calculator
- Barr — Brewery walk-in coolers
- Store It Cold — Build a brewery walk-in
- CivicPlus — Example restroom code summary
- MicroBrewr — How big should my brewery be?
- DojoBusiness — Craft brewery space requirements
- RestroWorks — Brewery setup cost
-Brewery Profit Margin: How to Improve It
-Brewpub Budget Tool: Estimate Your Costs
-Brewpub Revenue Tool: Forecast Sales
-Brewpub Startup Budget: What to Expect
