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Question for LA area caterers who use or need kitchen space

post #1 of 2
Thread Starter 
Hi, Caterers-

I'm in the process of building a brand new commercial kitchen and was wondering:
-If you're currently renting space, what do you like about your current kitchen?
- How could it better meet your needs? (location, insufficient availability, cramped quarters, not enough storage, etc)
- When evaluating a space, what's important to you?
- Does your kitchen receive deliveries on your behalf?

I want the kitchen built based on the needs of the chefs using it.

Your feedback is greatly appreciated!
post #2 of 2
Hi what I look for is space counter space for prepping and also a desk area for researching and keeping records for my clients I hope that helps
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