Me and my friend are planing to open a new restaurant here in Cyprus.
I have a 8 years experience in the restaurant business (front of house). Have been working in Chicago, England and am in Cyprus now. Since we are looking for investors a business plan is a must and here is where I need your help...
I am quite puzzled about what is the absolute minimum I need in the kitchen to start with in order not to overspend but to operate in a professional manner and efficiently.
The restaurant is about 100 seats large and we are aiming to offer to our costumers a menu including traditional Mediterranean dishes, pasta, steaks to contemporary fusion cuisine and seafood.
In particular I am puzzled about the choice of oven. Do I need one of this combi-steamer ovens or a regular oven with 6 burners on the top is enough. Do I need a pasta cooker or I can manage without one. What would be a relevant size of the fryer for such a place.
Can you help me with some essentials about the brands available in Europe and if you know where I can find used equipment.
Any suggestions are very welcome and much appreciated.