Posted by Gerard on October 23, 1998 at 14:07:38:
In Reply to: Looking for equipment/seating ratios posted by Jamie Schober on October 23, 1998 at 12:01:18:
Uh,...exactly what sort of food?
It makes all the difference in the world.
Fancy food (65 seats)would demand at least a 12 burner, a grill, a convection plus a still oven, in-house breads? add a steam oven and proofer.
IF serving accompanying sauces a small steam table is convenient.
I had 60 seats in my restaurant serving french food, with 4 burners it was kinda tricky.
Busiest nite was 98 covers and I was shattered, a nice 12 ringer would have made life a lot easier.
Cheers, Gerard.