I'm in the process of creating a business plan for a restaurant. At this point, it's not definite. However, it's time to get equipment spec'd out.
I'm looking for either 60" or 72" of range cooking space. I'm also trying to determine layout. I am looking at ranges with ovens (2).
I'm looking for inexpensive equipment that's rock solid (name isn't important, quality is). If anyone has any suggestions of such equipment, I'm all ears.
Also, I'm trying to determine layout of the kitchen. Would I be better suited to buy 2 identical 30" or 36" ranges or one 60" or 72" range? Also, if I do buy 2 smaller ones, would it be better to put them together or have a fryer between them (thinking 2 cooks, the space between the ranges might be helpful (or would it?) )? I could also be open to a 30" and a 48" if needed. 8 burners should be sufficient, but 10 is always 2 more than 8 :). The other issue is whether to integrate a griddle/cooktop into the range or keep it separate.
The biggest issue on linear space is the hood. Perhaps a 30" 4 burner with a 48" 4 burner with griddle so that the griddle was between the two sets of burners (so two cooks could use the griddle as needed)?
Seating would be 80-100 chairs. Am I sizing right with the amount of burners?
While we're at it, any gas fryer suggestions would be appreciated. I'm not even sure of the "capacity" I need. I think a single unit with 2 baskets would be fine, but trying to figure out how many "pounds" I need. The fryers should see pretty light use. The most I can see in it at one time might be 12 mozz sticks in one basket and a double-order of fries in the other.
Let's switch gears on the fryer though. I'm also considering offering a (not sure what they're called) food item that each table gets similar to chips and salsa at a Mexican restaurant. My whatever that is would be either fries or potato chips (cooked on-site). If I were going that route, I still think that two baskets would be okay, but then the "pounds" may need to be increased.
Then there's the hood. Is having a hood significantly longer than the heated cooking area a problem? Hoods are expensive and expensive to install. I'd prefer having one big one than having to add another one later. My general cook line would be 60-72" of range space (burners and grill/griddle), 2' for the fryer, I'd like to also have a flat top, but that would be "expansion" if I moved into serving breakfast. If there are any options to put a flat top over 4 burners, that would also be of interest (I won't need 8 burners for breakfast and could devote 4 to being that "flat top" for cooking eggs, sausage, bacon, etc). I'd rather use a flat top than skillets for those tasks for a full breakfast shift.
I'd also love to add a bread oven (like Subway uses), which would be stand-alone and take another 30-36 linear inches.
Feedback (other than "dude, you're a mess") would be appreciated :)