“Hopefully, that is the case and we can all move forward.” “There is an existing type II exhaust hood in the restaurant, which may work and make the requirement for listing (remember that paperwork?) a moot point,” Nagel said. The Rushtons spoke with the city last week. “We are kitchen-less and heading into the catering season and it’s becoming more stressful to get this open because it’s our livelihood,” Cyndel said.įortunately, there might be a solution in the works. But they could do that in their new space. They used that kitchen to prepare and store food for catering. So confident were the Rushtons that they’d be open in December that they moved out of the commercial kitchen they had been leasing. I think they expect us to know the code.” “We don’t think the city is trying to mess with us,” he said. The Rushtons are doing the tenant improvements to save money. “Now maybe that was naïve of us to think that it was such a slam dunk.”Īaron said it comes down to a miscommunication of building code on their part. So at that point, all things pointed to this easy and quick (installation) and it’s not going to cost us a lot. “We really felt we had done our due diligence at the time. Cyndel Rushton said the pipe installation is standard for the industry. The Rushtons agree, but they counter that Forno Bravo wood-fire ovens can be found in other restaurants in California. The city doesn’t want a fire hazard because the oven wasn’t property installed or was equipped with an inadequate venting system. “We just want them to comply with the mechanical code.” was not what we asked for or what we needed to approve installation,” Nagel said, adding that the city is still waiting for paperwork that shows the oven has been tested and is safe to use in a commercial environment. “Unfortunately, as the owner found out later when he provided us with the information, the information. The Rushtons thought it was a go.īill Nagel, the city’s top building official, said the Rushtons made an assumption that the information they provided from Forno Bravo met code requirements. The oven arrived and they submitted plans for the installation to the city. They figured the small space would provide them the low overhead they needed.Īaron and Cyndel wanted to purchase a Forno Bravo wood-fire oven and asked the city if they could use a pipe to vent the smoke, which is less expensive than using a hood or retrofitting a pipe to fit the hood left behind by the former tenant, the Rushtons said. The Rushtons were looking to grow their brand when they decided to lease the former Fasolini’s Pizza building in Market Square. “We have so much invested into the location: we have redone the floor, redone the ceiling, we have bolted down the furniture, our equipment is moved in,” Cyndel said. Had the Rushtons known last summer what they know now, they would have continued their mobile business, focused on growing their catering and chosen not to open a brick-and-mortar location.īut they have reached a point of no return. The Rushtons say a breakdown in communication with Redding’s building department and some naivete on their part has turned the permitting process into a “gigantic mess.” Aaron and Cyndel Rushton thought their downtown Redding pizza restaurant would be serving customers by now.īut several months after signing their lease and starting work on the space at the north end of the Market Street Promenade, the husband-and-wife team are still waiting to open Cinders Pizza.
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