We are opening a restaurant in China, Mediterranean fast-casual, with grilled meats. Planning on serving 60-100ppl/hour on busy times, and I have a few questions where maybe experienced chefs could help:
1) We are going to offer some grilled meats, but natural gas enabled places are harder to find in here, more expensive, and require extraction hoods by law. Can electric setups achieve good results? Can we afford not to get an extraction hood? (not really in my mind, but maybe someone knows of other solutions).
2) We only have 2 minutes per customers, Shall we stick to a "a la minute" grilling station, or batch cook meats before and keep in hot drawers? How is it usually done in your country?
see: http://cavagrill.com/menu/ for inspiration... Menu offer and serve line should be pretty similar.
Thank you very much for your time and your help :)