Brewpub: Setup Budget

This article was written by our expert who is surveying the industry and constantly updating the business plan for a brewpub.

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The Dojo Business Team

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What seating capacity should we target, and how will it change build and furnishing costs?

Target 90–120 seats; this is the sweet spot for a profitable brewpub footprint and service model.

Seat count drives kitchen size, restroom count, circulation space, and code requirements; more seats raise build, furniture, and compliance costs but support higher beer throughput and revenue.

As a rule of thumb, each seat can drive ~6–8 barrels of annual beer demand; at 100 seats, plan 600–800 bbl/year capacity to avoid stockouts in peak months.

If you scale beyond 120 seats, expect additional host/server stations, larger walk-in capacity, and more complex fire/life-safety solutions that inflate capex.

Use the table below to translate seat targets into budget impacts.

What brewhouse size should we choose, and what does equipment + install + maintenance cost?

A 5–10 bbl system fits most brewpubs; it supports house favorites plus seasonals without over-capitalizing.

Expect $100,000–$300,000 for the brewhouse, cellar, glycol, and controls; installation typically adds $10,000–$50,000 for rigging, set-up, and utilities.

Annual maintenance is usually $1,000–$3,000 for gaskets, pumps, hoses, and preventive service; budget extra for occasional chiller or pump replacements.

Choose flexibility: start at 7 bbl with room for additional fermenters if demand exceeds plan.

What will construction or renovation cost, including permits, inspections, and code compliance?

Most brewpub buildouts land between $150,000 and $300,000, with urban, historic, or complex mechanical sites costing more.

Budget for floor drains, trenching, waterproof non-slip floors, extra electrical capacity, gas lines, fire suppression, ADA restrooms, and a code-compliant brew floor.

Inspections and permits add time and holding costs; plan lease deposit (often $15,000–$45,000) and at least 3 months of build schedule.

Prioritize early coordination with building, fire, and health departments to avoid rework and change orders.

What will the kitchen setup cost (appliances, ventilation, storage, install)?

Small brewpub kitchens start around $25,000–$75,000; full menus with long hoods and walk-ins can reach $190,000–$400,000.

Ventilation length/CFM, grease management, and hood fire suppression are the biggest line items; new equipment and extensive ducting increase cost and time.

Design and MEP drawings typically add 10–20% to kitchen spend but reduce change orders during install.

Right-size the menu to your hood length and line capacity to control both capex and labor later.

You’ll find detailed market insights in our brewpub business plan, updated every quarter.

How much should we allocate for interior design, furniture, lighting, and finishes?

Expect $100,000–$500,000 for a mid-sized brewpub’s guest-facing area depending on finish level.

Costs track with $45–$75 per sq.ft. for floors, millwork, lighting, acoustics, and décor; custom bars, banquettes, and feature lighting push toward the top end.

Durability matters in a high-traffic brewpub; choose commercial-grade finishes to lower lifetime costs.

Good lighting layers (ambient, task, accent) raise perceived quality and ticket size.

What are the startup licensing and permit costs for alcohol, food, health, and safety?

Plan $10,000–$30,000 for permits and licensing before opening, depending on your state and city.

Expect separate filings for alcohol manufacturing/sales, food service, building/occupancy, and fire; some jurisdictions require neighborhood notifications and hearings.

Insurance for general liability and product coverage typically adds $10,000–$30,000 annually and is often required before final approval.

Create a permit calendar with prerequisites and lead times to sequence applications and avoid delays.

What are the upfront inventory needs for beer, beverages, and food, and what is the initial spend?

• Brewing ingredients for first 4–6 weeks: base & specialty malt, hops, yeast, nutrients, finings, cleaners (often $8,000–$30,000 depending on batch size and styles).
• Cellar/packaging: kegs, fittings, CO₂/N₂, gaskets, labels, can lids (commonly $5,000–$25,000 to start).
• Guest beverages: N/A beer, cider, soft drinks, coffee/tea, limited spirits if allowed ($2,000–$8,000).
• Food inventory: proteins, dry goods, sauces, dairy/produce matched to menu and storage ($5,000–$20,000).
• Par levels: set by seat count × turns × menu; safeguard 10–15% buffer for opening month variability.

What staffing costs should we expect (brewers, kitchen, servers, management), including training and benefits?

• Core team: head brewer (or lead), assistant brewer/cellarperson, kitchen lead/chef, line cooks, dish, FOH manager, bartenders/servers, host.
• Pre-opening training: allocate 1–2 weeks of payroll for dry runs, menu tastings, and safety; this reduces early waste.
• Monthly payroll range: $3,000–$8,000 per role depending on market; total wage run-rate scales with seat count and service model.
• Benefits: health stipends, PTO, shift meals/beer policies, and safety gear; this helps attract/retain talent.
• Scheduling: align brewer shifts to tank turns; align FOH to demand peaks (evenings/weekends, event days).

What should we budget for pre-launch marketing and branding?

• Brand identity: logo, typography, color system, tap handle decals ($1,500–$7,500).
• Website & local SEO: responsive site with menus/beer list and reservation links ($1,000–$6,000 + hosting/apps).
• Signage: exterior blade/fascia sign, window vinyl, interior wayfinding ($2,000–$10,000).
• Campaigns: soft-opening invites, neighborhood mailers, social ads, influencer tastings ($2,000–$8,000).
• Monthly after launch: $500–$2,500 for content, ads, and event programming.

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What technology spend is required (POS, reservations, accounting)?

Plan $3,000–$20,000 for terminals, peripherals, and initial software subscriptions in a modern brewpub.

A typical stack includes POS (2–4 terminals + handhelds), kitchen display or printers, reservation/waitlist, inventory, accounting, and payroll; add integrated gift cards and loyalty for better repeat visits.

Cloud tools reduce upfront capex but add monthly opex; budget for card processing fees and hardware warranties.

Configure your chart of accounts early so beverage vs. food COGS and taproom metrics are clean from day one.

Negotiate multi-year discounts or hardware credits with POS vendors tied to processing volume.

What contingency reserve should we set aside for delays, equipment issues, or compliance changes?

Hold 10–20% of total setup as contingency; this keeps your timeline intact when hidden conditions or code clarifications arise.

Common hits include trenching surprises, hood/spec changes after plan check, utility upgrades, and chiller lead-times; these are easier to absorb with a staged release of contingency funds.

Use a change-order register and require approval thresholds; pair this with weekly cashflow tracking so overruns are immediately visible.

Protect your opening date by ordering long-lead items early (glycol chiller, hood, walk-in panels) and by pre-scheduling inspections.

Replenish contingency post-opening to manage the first maintenance cycle and seasonal demand spikes.

What is our total setup budget, and how should we align it with loans, investors, or personal capital?

A realistic all-in for a 90–120 seat brewpub with a 5–10 bbl system is $500,000–$1,200,000 including contingency and opening inventory.

Assemble a capital stack that blends secured/unsecured loans, landlord TI, equipment financing, and equity; keep debt service under conservative cashflow in months 1–6 while sales stabilize.

Model multiple ramp curves for beer production and food mix; stress-test cash for 15% construction overrun and 60-day delay scenarios.

Lock covenants that fit seasonality (interest-only period, step-up amortization) and maintain a minimum 3 months of fixed-cost coverage in working capital.

Update the model monthly against actuals to trigger early corrective actions.

We cover this exact topic in the brewpub business plan.

Get expert guidance and actionable steps inside our brewpub business plan.

It’s a key part of what we outline in the brewpub business plan.

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.

Sources

1. Augustino Brewing – Sizing a Brewpub
2. DojoBusiness – Brewpub Profitability (overview)
3. Micet – Brewery Equipment Cost Guide
4. Micet – Small Brewery Equipment
5. DojoBusiness – Craft Brewery Startup Costs
6. FinModelsLab – Beer Manufacturing Startup Costs
7. Satya Maker – Restaurant Interior Design Cost
8. EPOS Now – Commercial Kitchen Cost
9. OLCC – Liquor License Fees
10. 7shifts – Starting a Brewery Cost