questions about exhaust hood.

Hi, I've have been thinking about getting into the restaurant business for nearly 10 years and recently a opportunity has popped up. I friend of mine runs a outlet mall and she has a space that was a restaurant and is about 1157 SF and I can get this with a lease term of one year free rent. all I have is sewage, elec,gas and garbage to pay for. Oh, water is 30.00 a month fixed rate.
Now , my question is. I went into the kitchen area today and notice there is a 8 burner garland gas range. But, there is no exhaust hood. Would anyone know who I would need to contact to get this inspected (Pennsylvania.) and see what size of hood I will need? 
Thanks in advance.

Google is your friend....find a local installer.

Do they have to be professionally installed or can anyone do it?

Maxprime


Hi, I've have been thinking about getting into the restaurant business for nearly 10 years and recently a opportunity has popped up. I friend of mine runs a outlet mall and she has a space that was a restaurant and is about 1157 SF and I can get this with a lease term of one year free rent. all I have is sewage, elec,gas and garbage to pay for. Oh, water is 30.00 a month fixed rate.
Now , my question is. I went into the kitchen area today and notice there is a 8 burner garland gas range. But, there is no exhaust hood. Would anyone know who I would need to contact to get this inspected (Pennsylvania.) and see what size of hood I will need? 
Thanks in advance.

I'm not an expert, but I do have some experience with this situation>
I assume the prior restaurant was "grand fathered" in. You have to have a hood system (which includes exhaust vent, and fire surpression system).
This is expensive. On top of having to buy the equipment, you have to cut out a section of the roof. This will entail pulling permits, and inspections.
My best estimate is,you are looking at a minimum of a $10,000 job...plus you get to dance with the City which will be no fun.
 
Thats also a very small space.
 
Remember also that if you install a Hood system, it becomes part of the building, which means you cant take it with you if you leave that space.
 
What will your monthly lease be? Whats your concept?
 
On its face, I would personally rather pay the rent and let the landlord install the system.
 
hope this helps, and good luck.

You will need a NSF approved Hood and Ansul system, make sure the hood you install is big enough for all existing and future equipment, damn near anything that gives off heat needs to be hooded...it will be an expensive deal for you, if your going to grill burgers, dogs, deep fry anything, you are looking at a 6 to 8 ft. hood minimum...cost more like $15,000-20,000 done properly.

chewingthefat


You will need a NSF approved Hood and Ansul system, make sure the hood you install is big enough for all existing and future equipment, damn near anything that gives off heat needs to be hooded...it will be an expensive deal for you, if your going to grill burgers, dogs, deep fry anything, you are looking at a 6 to 8 ft. hood minimum...cost more like $15,000-20,000 done properly.

Good and accurate advice. You need to determine what equipment you need under the hood and then add 6inches on each side (standard clearance).
With that size building, I cant amagine you having more than what, 20 seats?
On its face.I would be very reluctant to take on the stress a Hood system install would bring.
If you are doing heavy delivery, take away, these numbers could add up to make sense.

Well, here's what I found out today. I applied for my food and drink licence and the paperwork is being sent out today. They also gave me the number for the building inspector for the exhaust hood.
I contacted him and explained what I am going to do in there and I was told since  i'm only making soups and slow roasting meats with the range, that I only will need a exhaust hood and no fire suppression unit. So, I made a appointment next week for him to look the building over.
 

Grits-N-Gravy

Grits-N-Gravy

Maxprime


Hi, I've have been thinking about getting into the restaurant business for nearly 10 years and recently a opportunity has popped up. I friend of mine runs a outlet mall and she has a space that was a restaurant and is about 1157 SF and I can get this with a lease term of one year free rent. all I have is sewage, elec,gas and garbage to pay for. Oh, water is 30.00 a month fixed rate.
Now , my question is. I went into the kitchen area today and notice there is a 8 burner garland gas range. But, there is no exhaust hood. Would anyone know who I would need to contact to get this inspected (Pennsylvania.) and see what size of hood I will need? 
Thanks in advance.

I'm not an expert, but I do have some experience with this situation>
I assume the prior restaurant was "grand fathered" in. You have to have a hood system (which includes exhaust vent, and fire surpression system).
This is expensive. On top of having to buy the equipment, you have to cut out a section of the roof. This will entail pulling permits, and inspections.
My best estimate is,you are looking at a minimum of a $10,000 job...plus you get to dance with the City which will be no fun.
 
Thats also a very small space.
 
Remember also that if you install a Hood system, it becomes part of the building, which means you cant take it with you if you leave that space.
 
What will your monthly lease be? Whats your concept?
 
On its face, I would personally rather pay the rent and let the landlord install the system.
 
hope this helps, and good luck.

As for the lease. it is free for one year and $450.00 a month the 2nd ,3rd year. I figured at that price I couldn't pass it up.
thanks for all the advice.

Good luck, Maxprime!

Max..... I would check with the fire marshall....He is the one that will have the final say.
 
Also, your, or the landlord's insurance might require to write fire insurance.
 
I did a stint as a loss control inspector  for large insurance carriers, looked at alot of restaurants. Their basic take on the deal is if there is any type of equipment that COULD emit grease laden vapors, you need an ansul system. This also has to do with life safety issues. If YOU had a small fire of some sort and could not put it out, the whole complex could burn, jeopardizing the safety of all. So... You might not be able to be insured without it.

I would be interest in seeing what the hood price will be. With that first year of "free" rent (really not free since you are about to upgrade the building) carrying a $5400 UP FRONT, I see this as being a boon for the owner. I'd rather pay a little more in rent and let the owner deal with the headache of installing a hood.
Ive found most menus get tweaked. What will you do if there is a demand for fried or grilled foods?
 
I would encourage you to look around at other locations in your desired area. I am almost positive you can get a good deal on a "dark" restaurant that already has a hood.
 
I am very interested in your menu and your plan to make money on a restaurant so small.