Saskatoon Brew Pub

1. Saskatoon Brew Pub Clint Alberts Tracey Helgeson Elan Jalbert Jennifer Thomas

2. Introduction • Guy Keeler is a crop consultant in Saskatoon. • Location • 51st Street • Small Restaurant • Snack foods and a few simple meals Comm 492.3 College of Commerce, University of Saskatchewan

3. Organizational Structure Comm 492.3 College of Commerce, University of Saskatchewan

4. An Average Business Week • Open the business Monday-Saturday at eleven o’clock in the afternoon. • Closing is a two o’clock in the morning. • Sunday will be open eleven o’clock in the afternoon until twelve midnight. • Brewing once a week when needed. Comm 492.3 College of Commerce, University of Saskatchewan

5. Competition • Other brew pubs • Maguires, The Fox and Hounds, The Hose and Hydrant, Whiskey Jacks • Little competition in area of setup • Lots of indirect competition • Night clubs, other drinking establishments Comm 492.3 College of Commerce, University of Saskatchewan

6. The Market • 213, 607 current population of Saskatoon • 159,140 between 18 and 65 • $53,000 average household expenditure • $1436.00 spent on alcohol and tobacco yearly • Approx. 83 liters consumed yearly per Canadian; 79% of which is beer Comm 492.3 College of Commerce, University of Saskatchewan

7. Segmentation Comm 492.3 College of Commerce, University of Saskatchewan

8. Selling and Advertising • Discount days • Handing out coupons • To industrial workers • Visiting businesses in the area • Target workers in the Industrial Area • Put flyers up • Coupons on the back of tickets at SaskPlace • Some Advertising on radio Comm 492.3 College of Commerce, University of Saskatchewan

9. Capital Budget Comm 492.3 College of Commerce, University of Saskatchewan

10. Financing Budget Comm 492.3 College of Commerce, University of Saskatchewan

11. The Brewing Process Grain Mill Hot Liquor Mash Tun Kettle Filter Fermenter Serving Tank Comm 492.3 College of Commerce, University of Saskatchewan Bright Beer Tank

12. Sensitivity Analysis Summary Comm 492.3 College of Commerce, University of Saskatchewan

13. Cost of Production Comm 492.3 College of Commerce, University of Saskatchewan

14. Comm 492.3 College of Commerce, University of Saskatchewan

15. Conclusion • This brew pub has a good chance of being successful • Key factors controlling this • the amount of clientele each day • hiring quality staff • brewing a good beer Comm 492.3 College of Commerce, University of Saskatchewan

16. Questions/Comments Comm 492.3 College of Commerce, University of Saskatchewan