One brew may last approx. 8 hours, upto 3 brews ( in 3 shifts ) would be possible. In case of high labour cost you will deside for a bigger brewhouse - capacity to be installed: maybe to run it 2-4 times a week.

In a country with lower labour cost upto 6-times a week and even in 2 shifts may be brewed.

Quantity per week: number of brews x brewhouse capacity.

Of course you can only brew as much as fermenting tanks are available. Please note, that bottom fermented beers ( i.e.lager, pils) need to stay in tanks before selling upto 4 weeks ( which means reduction of annual capacity)- whereas top fermented beers ( i.e. ales, stout, weizen ) will do in half the time.