Up-and-coming business: ways to avoid installation of vents/huds?

I am developing a business plan for a smoothie and juice shop in southern New Jersey, and I have a few questions (but will keep this specific). 
 
I am trying to keep contractor budget as low as possible and I have been wanting a non-vent kitchen area in order to achieve this.
 
The food menu will include grilled panini's/panino, wraps, soups, salads, and baked goods. I do know that the soups involve a vent due to the vapors (from what I know), and I am considering preparing a few items off the premises...I also did competition analysis and noticed that Starbucks did not have a vent/hud for their panini, toasted sandwiches, baked goods and what not...so I'm thinking it is possible.   
 
Any ideas would be very much appreciated. Thank you.