Cinderhouse: Physical & Operations Roadmap

This document serves two purposes:

The Strategic Library: Tracking the high-level strategy documents we build for the physical business.
The Execution Board: The granular Kanban board of physical tasks required to launch.

Part 1: Strategic Documents (Physical Operations)

✅ [Complete] business_docs/strategy/: Overarching business model, brand vision, unit economics, and menu philosophy.
✅ [Complete] business_docs/kitchen_operations/: Detailed planning docs (Budget, EHO Notes, Compliance, Master Task List) for the Stonehouse garage conversion.
✅ [Complete] business_docs/logistics/: Detailed prioritized budget for stall infrastructure, reheating, and merchandising.
✅ [Complete] business_docs/brewing_operations/01_premises_conversion.md: The regulatory roadmap for converting the York outbuilding.
⏳ [Pending] 06_go_to_market_marketing.md: How to build local physical hype and execute the Stonehouse stall layout.
⏳ [Pending] 08_b2b_wholesale_strategy.md: The logistics and pricing model for selling kegs to local pubs.
⏳ [Pending] 10_brick_and_mortar_blueprint.md: Location scouting criteria and capital expenditure estimates.

[ ] EHO Registration: Register food business with Stroud District Council (must be completed 28 days prior to first market stall).
[ ] Certification: Complete Level 2 Food Hygiene Certificate for Catering (Online).
[ ] HACCP: Draft formal food safety plan using the FSA's "Safer Food, Better Business" pack. Ensure hot-holding and non-vacuum freezing protocols are heavily documented.
[ ] Insurance: Purchase Public Liability Insurance (£2M-£5M cover) required for market pitch booking.
[ ] Allergens: Create a comprehensive Allergen Matrix for all hot menu items, rubs, and sauces.

[ ] Structural Fit-out: Erect stud partition in the Edwardian garage. Install PVC hygiene cladding and non-slip vinyl/epoxy flooring.
[ ] Pest Control: Install side-door chain/mesh fly screen curtain and an electronic fly killer (EFK) to mitigate EHO ingress concerns.
[ ] Plumbing (Water Tank System): Source and install a mobile-style potable water tank system with a 12v/240v pump and localized electric water heater to bypass expensive driveway trenching.
[ ] Washing Facilities: Plumb in a dedicated knee-operated hand-wash basin and a separate double prep sink to the tank system.
[ ] Commercial Refrigeration: Purchase a dedicated commercial fridge strictly for Cinderhouse inventory. Enforce strict raw (bottom) vs. cooked (top) separation policies.

[ ] The Smoker: Purchase high-end Pellet Smoker for the Stonehouse garden (e.g., Traeger, Yoder) to mitigate nuisance smoke.
[ ] Stall Infrastructure: Purchase Heavy-Duty Commercial Gazebo (e.g., Gala Tent), leg weights, tables, and branded table covers.
[ ] Merchandising Display: Source dummy display packaging, wooden risers, and a Heavy-Duty A-Board for driving foot traffic.
[ ] Cold Chain: Purchase premium commercial insulated coolers (e.g., Cambro GoBoxes) to safely transport the chilled food.
[ ] Reheating & Hot Holding: Source Commercial Portable Induction Hobs for rapid reheating to 75°C+, and Electric Bain-Maries (wet heat) for hot holding >63°C.
[ ] Retail Packaging: Source wholesale 250ml glass bottles (for sauces) and 150g PET plastic shakers (for rubs).
[ ] Stall Packaging: Source custom-branded compostable food boats, wooden forks, and napkins.
[ ] Takeaway Packaging: Source heat-sealable deli tubs (500ml and 300ml) and labels for chilled pork, chili, and queso upsells.

[ ] Signature Sauce: Finalize and scale the BBQ sauce recipe. Constraint: Must be 100% vegan (e.g., replace standard Worcestershire with Henderson's Relish).
[ ] Signature Rub: Finalize 100% vegan dry rub recipe optimized for the PET shakers.
[ ] The Queso & Chili: Develop and test the Smoked Pitmaster Chili and Warm Oak-Smoked Queso recipes to ensure perfect consistency when hot-held in bain-maries.
[ ] The Pickles: Dial in the house-made craft pickle recipes (red onion, jalapeño) to cut through the smoke profile.
[ ] Craft Lemonade: Finalize the recipe and batching process for the Smoked Lemonade.
[ ] The Workflow (Hybrid Cook-Chill-Heat): Document the strict "Cook-Chill" process for EHO compliance (logging chilling times and transport temperatures). Test hybrid reheating workflows: Induction hob for rapidly reheating chili/queso to 75°C+, and Sous-Vide for vacuum-sealed smoked meats to retain moisture, before transferring to Electric Bain-Maries.

[ ] Zoning Strategy: Establish the strict volume and traffic caps required to operate the Nano-Brewery without triggering a Change of Use with York council.
[ ] HMRC: Register for Beer Duty & AWRS (Alcohol Wholesaler Registration Scheme).
[ ] Infrastructure: Install commercial drainage and extraction in the York facility.