thanks for any help or advice i can get here ...
the menu is quite simple, meat over rice and veggies. there are some other aspects but they are not material to my questions ...
we've found a few spaces, about 1000 sq ft. we'll have minimal dining area, but as much as possible while still maintaining a kitchen that can handle the volume (low side estimate 100 tickets/day to start)
will probably not have silverware, plates, etc ... we are in the san francisco area, so any insights with specifics to the area are incredibly awesome.
the spaces are do not have any kitchen setups at all, basically think of converting a boutique clothing space into the concept above.
so, my questions are:
- how daunting (cost and time) to get the hood/ventilation
- what kind/how much equipment will we need? my thoughts are a grill, flat top griddle, broiler, sink, fridge, prep tables, assembly area, dishwasher (maybe)
- layout, space: how much space (square footage) do you need for everything?
- will 100 tickets a day require more than 1 griller and 1 assembly + 1 cashier and 1 back person
again, thanks for any help or advice.