I am the chef for a start-up, and we currently served 160 employees lunch, everything from scratch, buffet style. We are moving into a new office that is not allowing us to get the proper permits for an ansul system and gas lines and hoods, and the cost is prohibitive to build them anyways.
Thinking about an electric oven and induction burners in the new space. Anyone use one that they recommend? Any other recommendations for building a non-gas kitchen that could skirt permitting and do 160 people?
we can do a lot of prep off-site, but it's such a pain because our deliveries will go to the office, and we have walk-ins there.