A Busy Restaurant

A very busy restaurant is what we built.

There is a rooftop patio- rare in Arizona for some reason. It is the HOTTEST nightclub in town.  It's not a craft beer bar.  It is a Scottsdale-style nightclub at night.

A neighborhood craft beer bar with wine and spirits and 7 TV's.

A family friendly casual dining courtyard garden restaurant.

An AVIARY with over 60 birds.

Soon- a private dining space in the brewery with seating for up to 30.

We have all 3 of these venues in one.  250 total seats, with the ability to expand to about 300 without having to do ANYTHING. Just let people sit in the tables and chairs we already have.

And- we are busy. REALLY busy.  I don't want to discuss specifics, but our Point of Sale (computer) company said that in 2 years, they have never seen a restaurant, bar, or nightclub open with the sales volume we are experiencing.

There have been plenty of growing pains.  Some have been incredibly painful, some have been heartbreaking, and some have been unfathomable.  However overall, there have been a TON of truly kind guests willing to overlook some of our flaws and give us 2nd, 3rd, 10th tries.

As operators of a restaurant, it is our responsibility to return as much of our top line sales, into bottom line profitability as possible.

As a brewer in a brewpub, remember this- WITHOUT THE RESTAURANT, THERE IS NO BREWERY.

This is a critical concept for any aspiring brewers to remember.  Fortunately, I have 20 years of restaurant management experience (and a B.S. in Restaurant and Hotel Mgt) behind me.  Despite wanting to stay as far out of restaurant operations as possible, clearly there is advantage to having as many years of experience as possible, helping make the restaurant successful.