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Thread Starter 
Hi, Pastry Chefs-

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!