I am looking for some advice on adding a small pizza shop to an existing tap room for a Brewery. We have a ready made audience and just need another food option. I was wondering if anyone has any experience with adding a ventless style oven and ventless hood to accomodate this. We know that the best way would be to get a large commerical oven fueld by propance or natural gas and build out a full kitchen with a hood but we are looking to do a more limited build out and make sure the market and sales are there before substantially modifying the space. I know we will need to get local code and health approval but looking for some general advice:
- Best Ventless Hood?
- Best Electric Over - do we evenneed a hood with an electric baker’s pride oven or similar?
- Space Requirements?
Any general advice is helpful. We would potentially source dough from another local pizzeria but do the rest ourselves. Thanks!
Architect here. The best thing you could do for space planning is bring an architect on board at the very start (a firm that has experience with your type of business and city). They’ll be able to help you phase your construction projects, tell you code info and board of health requirements, and ultimately draft the plans you’ll need to get it permitted. They can help you get estimates and get the design in line with your budget.
Small businesses don’t have a lot of money and like to cut corners, but trust me-- you’re going to run into a bunch of roadblocks and eventually have to hire all the same people, so just do it right from the outset.
Do not get an architect at the last minute to “make plans.”