My husband & I own a small cafe & catering business.Our cafe is open for breakfast & lunch. We cater....always. We have a small kitchen but we have made it very efficient. We have both been in the restaurant business since 1980. We met while attending chef's training & hotel restaurant business management. We have worked together for 18 years. My husband is a baker & I do the cooking. Our kitchen is unique as we don't have a deep fryer, charbroiler or flat top grill. We have 2 portable gas propane burners, 2 convection ovens, a trunyan kettle , a walk-in cooler & a reach in freezer. Pretty limited space. The cafe is open 8-3 pm m-f. We own alot of catering equipment. Our average is 30-50 people for lunches although we do large groups from 600 to 1200(average 4 per year) We have 5 partime employees. Larger groups we hire out contract labor. In the cafe we have a limited menu. A few breakfast options, table top grilled wraps, salads, salad bar & homemade soups. We are always looking for fresh & different ideas. We have had our busines for the past 8 years. Both of our past experience has been in hotel/restaurant as well as private clubs. There have been some real challenges to our current kitchen to say the least. All we have done our lives is work long days & nights in this business. 10 years ago we adopted a baby girl & we enjoy most nights at home now.
Newbie here from the midwest
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Goodness, you have busy lives! Sounds like a real challenge.
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