Posted by Jon on January 11, 19101 at 16:10:56 :
We have full service catering/retail deli& liquor store. We want to do away with the deli & liquor store. We want to design a commissary. we have around 2000 sqft. We have a 12 ft hood system that need to stay where it is located. We have a 8x16 ft refrig and two up right freezers.we need to make a prep area, warewashing area, storage area, office & conference area. We are going to use alot of the equipment we already have. We don't know really where to start. I'm a chef and so is my partner we both know how a kitchen should be laid out. We need to utilize all of the space. We have a wish list of equipment wanted. Any help will be great. If anyone is going to catersource in Vegas, maybe we can meet and come up with some ideas.
Thanks Jon