2-catering exclusively. Never thought of renting space for bottling before. Interesting concept.
3-Dish sink AND hand washing sink, fridge, oven(preferably with convection option. Those are the absolute essentials(i've done decent sized groups with nothing more than what i listed. not fun, but doable).
What is essential will depend on the quality of chef doing the gig, & number of guests attending. 50 guys for a superbowl party won't need quite the attention a 500ppl wedding with 15 dishes will.
The more you supply equipmentwise the more attractive your operation will look(&the more you can charge.).
Do you already have a space for this in mind? It's a really good idea & now i'm thinking.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!