We are a non-profit community based food ministry a) providing low-cost gourmet meals in a fine-dining setting, b) preparing and delivering no-cost meals to shut-ins and others in need, c) providing cooking classes and job training for at risk youth and developmentally disabled, d) catering services to community on a cost-plus basis. We are completing our forth year of full-time operations using commercial kitchen facilities of two local churches.
At this point, we have outgrown the facility we use in terms of kitchen capacity and availability for our use. We maintain all licensing and all our volunteer cooks are licensed by the state, County, etc. We use our host kitchen's equipment, with the exception of commercial convection oven and all our pots, pans, utensils, flatware, serving items, etc.
We have been approached by a potential funding source for a kitchen, etc. of our own with a preliminary question about our space requirements, ideal layout, etc. We currently serve 150 people in dine-in facilities and do not anticipate increasing this load. At this point, we have no floorplans, etc. -- the question/opportunity came out of the blue.
Where can I locate stock plans or formulas to estimate space requirements for stand alone reception, dining, kitchen, storage, facilities that can give us a starting point?