We are starting another restaurant. I’m working on floor plans right now. I’m not going to do beer and wine to begin with, but want to make sure I have the space later on to add it. What kind of space is needed for beer and wine, including walk in, dry, taps, etc? What should I plan for?
Your needs are going to depend a lot more on your local liquor license regulators. I had a health department demand that I put in an extra hand washing sink specifically for a beer tap once. Just out of curiosity, why not go with beer and wine from day one?