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!
Dude, there’s a bar near us that has the most simple sandwich setup and they are amazing. I would look into something like that. DM me and I can send you the name.
Thanks - we considered other food options and we do some basic food options already - popcorn, chips and salsa, etc. We have settled on pizza as the best option for our setting for a variety of reasons so we are not planning to add sandwiches at this time but thanks for info.
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.”
Can you go the food truck route? It could be you doing it but much lower stakes. I know we have folks who have an ooni pizza oven set up. They don’t even have a truck. That would give you the opportunity to test the market (and recipies) with limited exposure.
Not directly related, but do you currently allow dogs in the taproom? Only asking because once you add food, many states revoke that ability and it could effect some sales. Probably not as much as you’d gain from adding food, but something to think about.
A local brewery near us instead partnered with a pizza shop across the street, which solved both issues.
We don’t allow them inside (unless a service animal) and we already serve some food so this would not be a change for us.
I am a hospitality consultant. I would advise you to look into a roccbox or similar gas oven to begin with. But from the top, involve yourself with local code and health dept compliance. Some places require a vented hood for anything using gas or electric so it’s important you understand the specifics. And generally speaking ventless hoods do not work at all. I’d encourage you to stop even considering that as an option, these ovens make real heat. Like 900 degrees.