Hello. I am a property owner that is renovating an old cotton mill. I am building a cool special events space in one part of the property for traditional special events space use. I have space to build out what I am calling a 'caterer's kitchen'. I know that I have to comply with all local codes and will do so, that's not the issue or concern, we can work around all of those. Bigger question is this:
How big does it need to be?
What equipment/stations do I need to install? (VS what stuff will an OFF SITE caterer bring with them)
I envision that this kitchen will be used by caterers that come in and prepare their food OFF SITE and then finish prep, heat, etc etc onsite for serving.
I would love it if EVENTUALLY I could plan on converting the space to ALSO be able to be an ON SITE cooking kitchen for events, but I recognize that the space limitations may not allow that, and if so, no biggie.
Right now I have a space set aside that is approximately 26 feet by 18.5 feet wide or approx. 480 sq ft. for the caterer's kitchen. I can go a little bit wider, but not deeper. There will be 2 nice in/out door openings, so access is easy. Also it has dock height load in space for the inbound caterer.
So I'm looking for expert advice.
Is the space I have set aside big enough or even close?
What do i need to install NOW for an incoming caterer to have a good experience prepping/serving the event with their OFFSITE prepared food.
What do i need to install if MAYBE down the road it could convert to ON SITE cooking kitchen?
The special events room is 6,500 sq ft so it can seat 200-250 for sit down dinner and hold 400+ for a stand up hor douvers event.
Any help much appreciated.
Also looking for someone to design the kitchen layout and can/will pay for such professional services.
Please let me know! Throwing up walls next week come hell or high water because we are already pre-booked for Summer Wedding events!