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jbdavenport1

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Everything posted by jbdavenport1

  1. Happy to help. Leasing can be a big help as you expand. Oftentimes, coming up with that second big outlay is even harder than the first.
  2. So you're still planning your distillery? So many things to consider. One example: Are you buying or leasing your major equipment? If you buy the equipment you have huge upfront outlays of capital. If you lease the equipment, you can avoid the huge upfront cost...but you will like pay more in the end (finance charges). But consider this...this is an industry with big surprises during the build out phases. In our instance it took nearly twice as long as we planned and about 30% over our initial budget...ll from things that 'surprised' us. Like an over zealous building inspector. Had we bought our equipment, we would not have had the financial flexibility to adapt to these surprises. By leasing, we 'kept powder dry' for those overruns and surprises. We didn't go into to full operations 'cash poor'. If you're still planning your distillery and would like an outsiders view on your plans, let me see if I can help. 20 plus years in the finance industry. PhD and MBA. Have taught finance at both the undergrad and grad level. Have started several successful businesses including running our own distillery.
  3. Trying to develop your pro forma and financials for the business plan? Trying estimate traffic to tasting room, or sales numbers? If you're stuck, perhaps I can help. 20+ years in finance and investing. Have taught finance at the graduate level. Published in finance. Have started and run multiple businesses, including our own distillery. Can help you from scratch or check numbers and provide guidance just where you need it. Let me know how I can help.
  4. jbdavenport1

    Soapy taste

    Here's one for the peanut gallery. I'm running a 150-gallon batch of whiskey. Should be deep in the hearts...but it quickly turned to a soapy taste (that's the only way I know to describe it). Thoughts? Thanks in advance.
  5. Love these guys. The equipment works just as expected...but the real value are Paul and his staff. Always there when you need them.
  6. Folks, I am not asking for business...I wanted some feedback just to gauge market interest in financial consulting services for start up distilleries. I own my own distillery and I come from a financial services and investment background with nearly 3 decades of experience. I have a PhD and MBA and have taught finance, management and investments courses at both the undergraduate and graduate level. I am published in accounting and investment academic journals. My question to the peanut gallery is: Would you (theoretically) be willing to pay for someone to help develop your financial projections for your start up distillery? I know many of you come from various backgrounds...but corporate finance and financial projections may be foreign to you. Just looking for feedback on whether the marketplace would support this type of service. Don't need the money. Have my day job and the distillery. But I have helped a few other start ups with pro formas, sales forecasts and cost analyses as it was like a foreign language to them. Thanks in advance for any feedback.
  7. Are you in the build out phase or looking to analyze your existing financials? I am a PhD with nearly 3 decades in the investment industry. I have taught finance, management and investment courses at multiple universities. Published in Accounting and investment journals. Own my own distillery. If you're looking for help creating cost projections, sales forecast spreadsheets, etc., shoot me an email. Johnd@threecrossesdistilling.com
  8. Thanks. We do the sandwich board and get a bunch of comments on how funny people think our messages are. In Virginia, we can't do the farmer's markets.
  9. I was hoping people would share some of their more successful events that they do within their tasting rooms to drive traffic and revenue. Hopefully, this helps others as well. Thanks in advance for sharing.
  10. Thanks everyone. Thinking I'll set up a semi-annual cleaning routine.
  11. A couple process and cleaning questions. So I have an 8" and a 12" bubble plate columns. With those of you that run the same style, how often do you clean the inside of your columns and the bubble plates? Also, does anyone also run these style columns with raschig rings as well? Thanks in advance.
  12. Thanks guys.....confused as ever.....?
  13. jbdavenport1

    rum waste

    Folks, Need some help. Need ideas on how other get rid fo their rum dunder (spent sugar and molasses wash). County says we can't dilute and send down drain. Need ideas, thanks.
  14. I the spirit of paying it forward, if anyone is looking for help with label design, we found a new guy that is local and label design is a side hustle for him...so extremely reasonable from a cost perspective. But the work was as good if not better (we're biased) than what we paid one of the fancy NY folks. If you're looking for help, reach out directly or I can make an introduction. JonRBurnley@gmail.com
  15. We found an independent guy that is awesome. Very reasonable too (compared to the $20 plus thousand most of theses design shops want). 

    Graphic design background. Responsive, quick and great creatively. Email him. See if he's taking on more clients.

     

    JonRBurnley@gmail.com

  16. Anyone have a Flavor Ingredient Data sheet for Angostura bitters? We need it to get our Rock n Rye recipe approved. Angostura has been a pain since they're our of Barbados and their distributor here in the US says they don't have it. Thanks in advance.
  17. Anyone have a 'Flavor Ingredient Data Sheet' for vanilla extract that someone could send me? Thanks in advance.
  18. Fellow Virginia distilleries, what do you serve as far as food in your tasting room? Are you registered as a full blown restaurant?
  19. Try Affordable Distilling Equipment. Paul and his folks are great to work with.
  20. Same here. We’re thinking cured meats and cheese, crackers, grapes, etc. that a local deli delivers daily.
  21. For those of you with tasting rooms without full kitchens or are not full ‘bars’, do you serve any food? If so, what foods do you serve? What are your best selling items? Do you price for profit or simply as value add? thanks in advance.
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