Hi all, new to ChefTalk. I'm trying to start a pie shop business. I feel silly for asking but what are your thoughts on an ideal shop size for a pie shop. I'd love enough room for the kitchen/storage, but also a decent size for a storefront where customers can sit and relax with a slice of pie and cup of coffee. Holiday seasons space is vital with all the orders of pie made for wholesale. I don't need a warehouse of course haha. I'm shopping around and avg range is between 1500 to 2000 sf. 1500 is good for a small restaurant to my understanding. Do you guys think that's overkill? Would love to hear your thoughts and words of wisdom. Thanks!