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!
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.