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Limited Kitchen Equipment - Looking for Ideas

post #1 of 3
Thread Starter 

Hello everyone,

 

I just joined and I am looking forward to helping and seeking advice from fellow foodies. I am starting off with a question I recently took a job running a seasonal lakeside band shell, and the equipment is lacking but I have come up with some ideas. I was wondering if anyone has held a position with limited equipment and has some ideas for menu items. I don't need specific recipes necessarily, just some suggestions and I can take it there and tailor it to the demographics and concept.

 

The equipment is two flattop griddles, and two deep fryers. Its a small space and I will have off site commissary for bulk prep and deliveries, three 6' reach in coolers. There is sandwich build station on the hot side and a cold side for salads and sandwiches. I'm interested in some ideas that I can build into $10+ items, but all ideas are welcome.

 

Its quick service 5-8 minutes on a lake in a well to do area. Already have a farmer for hamburger so I can get whatever cuts from him I need, local produce vendors, fish vendors, poultry farmers, dairy farmers, and ice cream makers.

 

Appreciate the help and look forward to being a member!

 

Thanks, 

post #2 of 3

Heat lamp and take the baskets out of one fryer.  Just keep dropping them.  That's what I'd do when it gets busy.

post #3 of 3

Hi BreadandPickles,

 

Welcome Aboard!

 

I've no restaurant experience, but know what I like to eat around that $mark.

 

Burgers: chicken, chicken schnitzel, beef burgers, fish both deep fried or grilled.  All with appropriate toppings, side of chips or potato wedges or salad.

 

Kebabs/shaslicks...meat on sticks!  make up the meat chunks with plenty of marinade and thread with all kinds of vegies - serve on a wrap with salad.  Try marinading some firm tofu.

 

Wraps: Pita bread, mountain bread filled with loads of salad, meat for those who have it, without for those who don't.  Try and find a recipe for gyros, make a good tzatziki to dollop onto it.

 

Filllings:  Iceberg Lettuce, mixed leaves (mesculin?), red onions, tomato, cucumber, dill cucumber. roasted bell peppers, boiled eggs, smoked salmon, luncheon meats.

 

Hot Dogs:  we all know there's endless varieties.  See if your meat vendor makes some interesting combos of the sausages, or is willing to experiment maybe

 

Just some thoughts, hopefully they might help

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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