Posted by Sam Sears, CEC on November 13, 19100 at 23:34:15 :
In Reply to: posted by Jerry Arehart on November 13, 19100 at 20:23:55 :
: I'm "taking over" a catering business on Jan 01, 2001. I'll have until April 01, 2001 to rent/lease a commercial site to continue our operations. my question is concerning costs I can expect in possibly outfitting a former "pizza" place. I realize this is a rather broad question, not knowing what existing equipment is in place. Thank you for your time.
: P.S. Since I just found this site (Thank you....thank you)....Stand by for many more questions.
: Jerry Arehart
Not knowing the specific equipment & facility lay out before your begin refitting for catering, I can give you broad equipment needs that most locales require for minimal food service operations......source of cooking - ie ranges, ovens, fryers, ect....easy cleaned food contact surfaces - ie work tables ect,,,,3 deep sink, hand sink, mop sink, refrigeration & freezer space...dry storage space, equipment storage space & small office space.....hood vent w/ fire supression system (some locales have a less strigent requriment for pizza production than for general cooking (because less grease laden air is produced by pizza production), so you may have to upgrade to meet fire protection standards (NFPA #96), I would venture that you could re-fit an existing small pizza operation to a minimal catering operation w/ basic equipment for say 10 - 15K, but you need front of the house equipment, delivery equipment, office equipment, ect. ect. so this is just the tip of the iceburg.....sam sears, cec.