I'm in the costing up stage for a new bar and grill and would really like to pick your brains on what a chef would consider a well "fitted out" kitchen.
So if you were to be my head chef, what would you want in your kitchen?
As I will be taking over a shell unit, I can do whatever I want, but I would like to be responsible to the kitchen staff who will hopefully be producing some stonking food.
The menu will be very much soup / sandwich / burger / steaks / chilli. Some breakfast fare - read pancakes / Full English / omelettes and ideally some simple but amazing deserts.
Any advice that you could possibly provide will undoubtedly be a huge help to the chef who will eventually take charge of this kitchen.
Thank you in advance for any help.
Edited by Kickstart - 10/16/12 at 1:27pm