I'm almost ready to open my restaurant and I'd like some professional help from all of you here, my hot kitchen is 15 sq meters and the restaurant seats 60 covers.
I'm keeping my menu small (no more than 20 line items) to start with till I get a feeler of the market and response to my restaurant. I'd like to know how many sauce pans, stock pots, fry pans, saute pans etc do I buy? Is there a rule, which decides what to buy based around my menu line items?
All help will be greatly appreciated.
Thanks, in advance.