Building A Restaurant When You Can’t Afford A Hood

No hoodThere are many expenses opening a new restaurant can incur, and to first-time owners these can sometimes come as a big shock. For instance, one of the largest purchases that new owners aren’t always prepared for is a hood system. In many cases this several thousand dollar item can make or break your budget, but what about operating a restaurant without a hood?

Here’s some more words of wisdom from J.E.S. himself on how you can still legally operate a restaurant if the expense of  a hood system is just too great for your finances:

Building A Restaurant When You Can’t Afford A Hood

So you want to go into the restaurant business? I am the man you want to talk to. Years of experience in the restaurant equipment field; I sell it, I repair it and I answer questions related to most anything you need to know about restaurants, except for smallwares, that’s my wife’s field. I learn something new almost every day and have many, many contacts to find out the answer if I don’t know. Now your impression of me is “he must be full of himself” as our southern folks say, Not really but there have been several mistakes along the 15 year path that I will not forget. One of the hardest things to swallow is, “I really have to pay that much for a hood system?” Yes, you do!!

When people come into my showroom and want to go into the business of serving food to the public my first question is “what’s your menu?” Most of the time it’s short orders, hamburgers, fries, a grilled chicken sandwich, etc. In South Carolina we have DHEC, “Department of Health and Environmental Control,” they dictate as to what you may serve without a hood system. At around $800 to $1,000 a running foot the hood can get pricey. So you need a 10′ hood ok that will be around $9,000. Now I see you wince because you had no idea you were going to spend $9,000 just to start. The thought is now going thru your head “I’m not spending that” Now I can see you are sincere and have a good idea so my next statement is “Why don’t you think of something you can make that will bring people in, get some cash flow and then look at a hood?”

You can bake without a hood as long as it is baked goods like cakes, cookies, pies and bread. Finding prepackaged foods is easy these days and folks like US Foodservice or Sysco will be more than happy to show you and even let you sample some of there products. Frying is out! NO FRYING!!  So lets make a mean sandwich and give the option of putting it in the panini press with some of the best meats around and serve it with the freshest bread that we bake on site. I bet if you search for a different sandwich spread that would make your sandwich stand out above the rest that would get people coming. Salad’s; people love a good salad. How many women would come to your place at lunch if they could get a great salad at a good price? Ok this sounds like a place I would go to for a quick lunch right! Not so fast, If you could find or make a great muffin, croissant, bear claw or anything else you could bake in your convection oven and throw in a coffee bar you have breakfast. You’ve got breakfast and lunch covered, but what about dinner? I have a friend here in Greenwood that has figured the no hood scenario out better than anyone I know. Howard Corley owns Howard’s On Main and in the evening he sells beer and wine to the office crowd getting off of work. Folks will stop by for a sandwich and a beer or something with a glass of wine. Some states will even let you have a rotisserie for chicken or an Alto Shaam for prime rib without a hood but check first.  There is so much you can do without a hood! it just requires a little thought and alot of work. Welcome to the restaurant business! Want to buy some equipment?           

Breakfast: muffins, croissant, bagel with different cream cheese, Belgium waffle and GREAT COFFEE

Lunch: assorted sandwiches hot or cold, potato salad, Cole slaw and some of these sweet potato chips we found, hot dogs, salads

Dinner: Salads, ” salad bar”  Rotisserie chicken, Prime rib , baked potato, Sandwiches and Wine and beer after 5pm

*States have different rulings so be sure to check with the health department before setting your menu.

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10 Responses to Building A Restaurant When You Can’t Afford A Hood

  1. Daryl Flood says:

    JES.,
    Where the heck have you been all of my life…
    What you shared is really helpful…

    I am in the process of opening up a cupcakery cafe in Baltimore, Maryland…
    I have a Moffat Turbofan M311MS half size electric convection oven. It is UL 197 and 3.1 kw…
    I am sending the specifications to the Baltimore City Health Department Food Review Plan… I’m hoping that they will give me the green light without putting up a hood system… Do you have any thoughts about Baltimore, MD or Maryland in general?

  2. Jarrett says:

    Hi Daryl,

    We would be happy to look over your situation and suggest some items that could help you out. Our number here is 866-323-0176. We can’t get too specific with health code because it can be so regionally specific, but we would be happy to get you on the right path!

  3. Chiara says:

    Hi! I found this article very very interesting! I’m Italian and I’ll open a coffee shop in San Diego. I have a big problem because I don’t understand if for oven I need a hood. the place that I found isn’t a rastaurant but was a retail. If I need a hood I need some work costruction?
    Thanks and sorry for my bad english
    Chiara

  4. Steve Oakley says:

    I trying to start a soul food restaurant. I will be grilling the meat outside on a commercial charlcoal grill but the sides will be cook on a electric range will I still need a hood system

  5. Neccos says:

    Will i need a hood system for a bbq stand? For cooking outside.

  6. Annette says:

    No, but if you really want one, we’ll work with you. (Just joking people…)

  7. Darawan says:

    So you are telling me as long as i am baking only cookie, pie, and bread “including sandwiches that might have chicken or turkey meat in them. I CAN open a Cafe with Out having a HOOD ?

  8. Annette says:

    If the sandwiches are heated, it would need to be done on a Panini grill, or some sort of press. You can’t fry at all without a hood, but you can bake breads and desserts, or offer salads and cold sandwiches. As for rotisseries, or adding an Alto-Shaam for preparing Prime rib, you’ll need to check the specific regulations for your state. The restaurant referenced in this blog is very successful, and it never even occurs to you that they don’t have a hood unless you really pay attention to that sort of thing. The basic suggestion is that there are ways to start out hoodless, and if you want to add fried foods to your menu, you can do that later on, after you’ve built your financial base and adding a hood is no longer a crippling expense.

  9. chef betty says:

    What is needed to cook raw foods in a commercial kitchen. We do not have a range, can you get one without a hood system in south Carolina? we buy mostly cooked food and add sauces. We do have ovens in which I heat the food.
    thanks,

  10. Annette says:

    Honestly, it depends on the raw foods you’re cooking. You can bake without a hood, which require an oven, and some Alto-Shaam products are hoodless. The can be used for Prime Rib and turkey. If you’re frying, or cooking in a way which emits grease-laden air, you’ll need a hood. Sandwiches can be toasted or grilled on something like a Panini grill. You need more specific information than I’m giving, and I’m aware of that. You need a more detailed conversation about what’s required to prepare what’s on your menu, and we’d love to help you. Please go to our we page (“http://www.jesrestaurantequipment.com/”) and go to the live chat. There, you can explain what you’re actually cooking, and someone can interact with you live to help you determine what you need to go from where you are to where you want to be. Good luck, and congratulations on your restaurant!

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