Go to Top

Archives

Tag Archives: Tasting Room

A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 4 of 4

link icon

How to determine Bathroom Fixture Counts In this last section of our four part series we will find out how to properly determine the fixture counts for our bathrooms. So, is it bathrooms or bathroom? Well let’s take a look at Section 412.3 Exceptions 1, 2, and 3, of the California Plumbing Code (CPC) for the answer. The exception allows for two conditions, one, if you are less than 10 Read More

A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 3 of 4

link icon

Determining your maximum occupant load In this four part series, we have determined how to define room occupancy classifications and began to understand occupancy separations and their exceptions. In this post we’ll use what we have learned and begin to analyze a space which we were looking at for a brewery client of ours, and after completing our basic analysis, discovered that the building was just too small for his Read More

A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 2 of 4

link icon

Mixed Use and Occupancy; How to understand occupancy separations In my last post How to define your room occupancy classifications we simply defined brewery occupancies by room. In this post I will discuss how the different occupancies relate to each other. Defining Mixed Use and Occupancy “Each portion of a building shall be individually classified in accordance with Section 302.1. Where a building contains more than one occupancy group, the Read More

A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 1 of 4

link icon

How to define room occupancy classifications. For small start-up craft breweries Tasting Rooms generate a great deal of monthly income.  Getting the size and occupant load of a Tasting Room right is absolutely critical for brewery owners.  Our clients tell us it’s a huge portion of their business plans monthly income. In this four part series we will look at how to define your occupancies, how to size your Tasting Read More