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!
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.