I joined this forum a few years ago when I was looking for information on knives.
Since then my life has taken interesting turns and now I'm living on the opposite side of the world.
I have some cooking background, was a cookie in the military for a bit, and worked as a manager in a sushi joint and some other places.
I know that I am not a chef. But I'm used to working over 80 hours a week for someone else's restaurant as if it was my own.
And I've been fantasizing about that "my own" for a while.
Recently I've found what I think is a gem of a location. It is quite small at 85 square metres. But I'm not looking for anything large, I would most likely be doing everything myself with a little help from my past staff until it picks up.
I haven't finalized my menu, but it will be limited and I have an idea of what are necessary kitchen equipment. Two of them are huge stock pots and stock pot ranges. I've only used aluminum stock pots, but I've read a lot of things about the reactivity of aluminum pots. The huge pots will be used for chicken-based and/or beef-based broth (Korean/Japanese style ramen and soup, but NOT authentic, I'm not very big on the authentic, since I don't have that enough training in that background).
1. Should I still invest the extra bucks to buy stainless steel stock pots?
I couldn't find many used stock pot ranges, so I think I'm going to have to buy new stock pot ranges. I've seen different brands with varying prices, I would like to go with the cheapest kind, but considering these stock will be the basis of my business. I thought I should ask about whether extra money equals better quality. By the way, these ranges will be in use very very often.
2. Should I invest extra bucks for more expensive range? Does it make any difference between brand name?
I was thinking that after the renovation and plumbing, I would just keep the concrete flooring as is, instead of putting tiles on top. I've read some stuff about concrete floors absorbing oil, and that ceramic tiles are the best way.
3. Should I spend extra money on ceramic tiles for the kitchen? What about the hall flooring?
And lastly, are instantaneous water heaters good investment? or should I go with large water tanks?
I've moved to New Zealand from Canada 2 years ago, and only food-related people I know here are suppliers I dealt with as a manager and the staff I worked with. No experienced chefs around me at the moment, so I am hoping that cheftalk community can lend me some of your wisdom.