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starting a fast serve bento box lunch joint. what kind of equipment/kitchen is best?

post #1 of 5
Thread Starter 

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:

 

  1. how daunting (cost and time) to get the hood/ventilation
  2. 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)
  3. layout, space: how much space (square footage) do you need for everything?
  4. 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.

post #2 of 5
Thread Starter 

anyone? help? *bump*

post #3 of 5

You need to talk with the health department/inspector(s) and the fire department (hood/ventilation).

 

In my limited experience, you will need:

  • Seven (7) sinks, 3 well ware washing, floor sink for ware washing, hand wash with floor sink, and a mop sink, more if you want prep sink(s) and hand wash sink(s) for each work area (often required)
  • Hood/ventilation/ANSUL requirements are dependent on cooking equipment, rough (very rough) budget estimate, oh, $2,000 per running foot, make sure your hood can handle expansion of cooking equipment, it is cheaper to put it in first than it is to retrofit or expand!
  • Equipment requirements are highly dependent on your menu!
  • Space requirements are menu driven
  • Again, menu dictates staff, 4 people at minimum wage is probably close to $50/hour, that's $400 per 8 hour day or $4/ticket (based on 100 tickets). As long as your ticket price averages above $12, you stand a chance of staying in business, at $16/ticket, you might even make some money lol.gif
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 5
Thread Starter 

the core product is basically rice, veggies, and a grilled meat on top. im guessing we'll need a type 1 hood, which is sounding like a really big cost. i will be using calgold to start the process of figuring out all the permits and requirements.

 

do you mind if i PM you with more questions if any come up?

post #5 of 5
Quote:
Originally Posted by duggi View Post

...do you mind if i PM you with more questions if any come up?

No problem.
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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