"commercial kitchen" legalities for serving liquor
I'm looking to open a bar and music venue in my town (not the town listed in my bio, I can't reveal exactly where I am due to competitors). The problem is we've been told by the city and the local ABC that it will basically be impossible for us to open a bar here without leasing it out during the day to a restaurant. The restaurant has to be A) a totally separate business from our bar, and B) it must have a "commercial kitchen" ON SITE, where it prepares its food. The problem is that our location, while being the perfect size and locale for a comfy bar and music venue, does not have a kitchen and does not actually have room for one without sacrificing all the space we would use for bands to play. So, we're wondering, what about slow-cooked food like Indian food? What if most of the ingredients are prepared elsewhere, but it is slow-cooked, basically kept warm, onsite? I have not been able to find a legal definition for "commercial kitchen" or "cooked onsite" for the state of California. Anyone have ideas for other ways around this?? We're thinking...a food vendor who uses a food cart right now, and charging them very low rent...? What kind of food should we look into as far as having next to no space to cook/prepare it?