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Posts by FFLunch

Thank you for your thoughtful and informative post. We are in a small community (12,000 people) and our health department does a great job, but beyond setting out requirements for mop sinks, storage areas, etc., they don't have any guidelines for space ratios  -- kitchen to dining. We currently use a facility with 7800 square foot dining area. We'd like 8000-8500 square feet with ability to physically and/or visually pare down the space for smaller groups. Current...
We are a non-profit community based food ministry a) providing low-cost gourmet meals in a fine-dining setting, b) preparing and delivering no-cost meals to shut-ins and others in need, c) providing cooking classes and job training for at risk youth and developmentally disabled, d) catering services to community on a cost-plus basis. We are completing our forth year of full-time operations using commercial kitchen facilities of two local churches.    At this point,...
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