Financial discipline is becoming a defining factor in whether your brewery can remain viable in an increasingly competitive and capital-constrained market. As interest rates remain elevated, distribution competition intensifies and consumer demand becomes less predictable, brewery owners are being forced to treat financial planning not as a compliance exercise but as an operational tool that informs day-to-day decisions going forward.
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Internal Financial Planning Checklist
• Segment parts of the business into clear profit centers such as taproom, wholesale, food service and events.
• Assign revenue and direct costs to each segment and allocate overhead using a consistent, logical method.
• Review product profitability at the SKU and package level, including labor, utilities and overhead.
• Distinguish fixed costs from variable costs and model how volume changes affect margins.
• Treat forecasting as a living process with quarterly or monthly updates rather than an annual exercise.
• Identify and closely monitor top cost drivers, including labor, raw materials and facility expenses.
• Build budgets collaboratively with input from brewing, sales, production and administrative leaders.
• Share appropriate financial metrics internally to improve financial literacy and operational alignment.
• Establish and maintain cash reserves based on operating needs and risk tolerance.
• Regularly reassess pricing, staffing and expansion plans to ensure they reflect current market realities.
