Guidance on rough running costs of a Napoli 140 commercial oven
I am putting together a business plan with a view to opening a traditional style pizza restaurant. Its in its early stages but I need a rough idea of all the running costs involved to test the financial viability of my idea.
Would anyone be able to advise how much wood a Napoli 140 (or similar) oven typically burns per hour of operation so i can estimate the running cost?
One other thing which I have not been able to find out- will a floor usually need reinforcing to hold the weight of this (or similar ovens) if it isn't a solid floor (ie- if there is a basement below)?
Many thanks for any advice
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