Business Product Line
Morrison Brewing Company will be open seven days a week, 363 days a year. We will open at 11:00 a.m. and close at 2:00 a.m. on Fridays and Saturdays, Sunday 11:00 a.m. – 12:00 a.m. All menu selections will be served from opening until 11:00 p.m., and we will offer a limited but appealing bar menu during all hours of operation. The menu will consist of a wide variety of appetizers, homemade soups and fresh salads, original style pizzas from our wood-fired pizza oven, hot and cold sandwiches, and a selection of entrees.
Real Business Plans & Marketing Tools
Market entry will initially be driven by the unique character and novelty of the brewpub concept in this area. Morrison Brewing Company will generate a majority clientele that has not yet had the opportunity to experience quality prepared food as well as finely made hand-crafted beer. An informal survey showed that many people are excited about the concept of a brewpub and would be eager to visit and take part in this unique experience.
Historically, brewpub openings have generated interest and coverage from the local and regional media. We will invite the major local and regional newspapers and magazines to our opening as well as their radio and television counterparts. Our premiere will be a newsworthy “opening” including generous samples of our beer and food as well as a few surprises which are currently fermenting.
We also plan to invite government officials, business leaders, suppliers, friends, family and the many people who have supported us from the beginning. Our opening will be a day to celebrate and commemorate the return of fresh, hand-crafted beer to our region.
Selection
Every candidate for employment will interviewed by the Operations Manager as well as the appropriate Vice President of Operations. We will strongly suggest that each prospective employee talk to at least two current employees in order to understand the operating philosophy behind Morrison Brewing Company. This is a significant time investment but is more prudent than having to terminate some one who shouldn’t have been hired in the first place.
Training
Training will focus on four areas: Attitude, company philosophy, skills and external development. All employees will be cross trained so that they can assume three or four different positions in the brewpub.
Architectural design
The sketch below illustrates a tentative look at the structure we desire for our brewpub/microbrewery. Ralph Tresvant, a registered P.A. Architect, sketched this design as well as the floor plans shown on the next two pages. The floor plans, includes seating for 250 plus, with a mezzanine for brewing equipment and office space.
Last word
The sketch below illustrates a tentative look at the structure we desire for our brewpub/microbrewery. Ralph Tresvant, a registered P.A. Architect, sketched this design as well as the floor plans shown on the next two pages. The floor plans, includes seating for 250 plus, with a mezzanine for brewing equipment and office space.
