Is there anyone in the club or you know of that would have some experience in designing commercial restaurant kitchens? My restaurant is growing and I know the current kitchen is not going to support the growth properly. We could get by with what we have but I want to see what we can do with the space we have to double or triple the output.
I originally bought the equipment based on what I could afford and find used, it was never perfect, and we have outgrown what I pieced together. I made some not so great choices on sizing of the equipment and we have too much capacity in some areas and not enough in others.
If anyone has any experience in design or architecture in this area I would be excited to talk to them, I am not afraid of compensation but not sure what this thing costs, so please educate me.
Email me at bobssmalltowngrille@gmail.com
Thanks
Bob
I originally bought the equipment based on what I could afford and find used, it was never perfect, and we have outgrown what I pieced together. I made some not so great choices on sizing of the equipment and we have too much capacity in some areas and not enough in others.
If anyone has any experience in design or architecture in this area I would be excited to talk to them, I am not afraid of compensation but not sure what this thing costs, so please educate me.
Email me at bobssmalltowngrille@gmail.com
Thanks
Bob