We're small. 55 gallon still, five conical fermenters, 1200 square foot DSP and retail area (~ 600 for the DSP, 600 for the retail/tasting shop). You could "skirt" some rules when it comes to storage of things like unused barrels, bottles, etc. by purchasing them yourself and then "selling" them to your business. That way you procure what you need in one big purchase which saves you some bucks, and then "sell" it to your outfit as you need it. It'll help you keep from gumming up your operating space and keep things looking organized.