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!
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.