The Brews Hall offers eats from George Lopez’s Chingon Kitchen, a partnership with the namesake comedian and actor; Colin Cowherd’s The Herd Burgers, Bets and Brews, formed in conjunction with the namesake sports broadcaster; Chicken TWILI (The Way I Like It) with a chicken-centric menu; and Rock ‘N Fish Grill, a steak and fish place.
Guests order at the counters and the food is delivered to the guests at tables. These are the first locations for The Herd and Chicken TWILI, and the third units each for Chingon Kitchen and Rock ‘N Fish Grill.
The brewery portion of the hall houses Buzzrock Brewing Co., which is involved with various rock-star ventures including the George Lopez Ta Loco Brewing Co. There are several taps at the breweries’ 24-seat bar for customers, and the restaurants also feature bar menus. Brewing takes place five days a week. The breweries, led by a brewmaster who hails from San Diego’s well-regarded Stone Brewing Co., are able to create a wide variety of suds, ranging from a tasty IPA to a watermelon pilsner.
The nearly 10,000-square-foot facility (which originally was a mechanics shop) has dozens of parking spots and seating for 65 people indoors, as well as picnic tables on the outdoor patio that will seat another 48. The building’s garage doors can be opened for a cross breeze across the entire interior.
The foodservice area takes up nearly 4,000 square feet of the space, and the single kitchen—with 36 feet of hood space—is set up to efficiently supply all the food stalls. Not only will there be one head chef, but specific stations will be manned with as few as one cook each, such as a deep-fry area tasked with making all the stands’ fried food, from french fries to fried chicken. The system is simple and cost-efficient, and eases up burdens on labor costs, allowing the brand to meet minimum wage requirements for staff without going over budget. “In 2019, where minimum wage is at an all-time high, we are hoping to reduce labor costs and take the idea to new markets,” Zislis says.
In keeping with the growing delivery trend, The Brews Hall also has a designated area for food pickup and one designated delivery parking spot for each of the restaurants, upping the convenience factor of the concept and opening it up to audiences who may not have time to come inside for a bite or a brew.
The collaboration among brands makes sense, Portalatin says. “We will see more developments where back of the house space is shared, and even front of the house space is shared for carryout and delivery,” he says. “It’s all about efficiency. With rising labor costs and food costs, there’s only so much margin to be squeezed out.”