Hello Everyone,
Looking for advice on the flow of the kitchen and barista equipment in Crepe Cafe as title states. I'm in the process of designing out a Crepe/Coffee Cafè. The space I am working with is only 8ft wide in the kitchen (built out of shipping containers). Menu will be unique offering different choices and will expand as business progresses. I'm trying to keep simple but unique in the beginning not trying to over extend my capabilities or of my workers.
Menu
Sweet
Suzette
Nutella Crepe
S`mores and Nutella Crepe
Banana Foster's
Honey Mascarpone (or Ricotta) topped with Blueberry Sauce
Lemon Ricotta topped with Blueberry Sauce
Banana and Nutella
Chocolate Ganache & Strawberry
Savory
Breakfast
Eggs, Bacon, and Mayhaw jelly
Eggs, Chorizo, Smoked Gouda topped with Salsa and side of Pico
Poached Eggs, Skirt Steak, with Hollandaise
Eggs, Smoked Sausage, and Smoked Cheddar
Eggs, Diced Potatoes, and choice of meat (Bacon, Sausage, Ham)
Grilled Peppers, Potatoes, and Smoked Gouda
Lunch and Dinner
Pizza Style (Pepperoni and Mozzarella) side of Marinara
BLT
Beef or Chicken Fajita (Grilled Red and Green Peppers with Pico)
Skirt Steak, Spinach, Mushroom, with Balsamic Glaze
Chicken Carbonara with side Ceasar Salad
Smoked BBQ Brisket with side Potatoe Salad
Cajun (filled with boudin and topped with crawfish etouffee)
Prosciutto wrapped Asparagus and Smoked Cheddar
Banh Xeo (Vietnamese Crepe also there is a decent size Vietnamese community)
Menu is going to be changing as I debate on what to keep! not to keep, or add new items
Scroll down to see pic of design
Questions:
1. The flow is off and can't think of a appropriate flow. Any suggestions will be much appreciated.
2. My equipment that I have is it too much for my operation? (Starting far left combi oven, 6 burner, griddle, char-broiler, double crepe griddle, cold topping station.)
Thank yall for any comments or suggestions.
Looking for advice on the flow of the kitchen and barista equipment in Crepe Cafe as title states. I'm in the process of designing out a Crepe/Coffee Cafè. The space I am working with is only 8ft wide in the kitchen (built out of shipping containers). Menu will be unique offering different choices and will expand as business progresses. I'm trying to keep simple but unique in the beginning not trying to over extend my capabilities or of my workers.
Menu
Sweet
Suzette
Nutella Crepe
S`mores and Nutella Crepe
Banana Foster's
Honey Mascarpone (or Ricotta) topped with Blueberry Sauce
Lemon Ricotta topped with Blueberry Sauce
Banana and Nutella
Chocolate Ganache & Strawberry
Savory
Breakfast
Eggs, Bacon, and Mayhaw jelly
Eggs, Chorizo, Smoked Gouda topped with Salsa and side of Pico
Poached Eggs, Skirt Steak, with Hollandaise
Eggs, Smoked Sausage, and Smoked Cheddar
Eggs, Diced Potatoes, and choice of meat (Bacon, Sausage, Ham)
Grilled Peppers, Potatoes, and Smoked Gouda
Lunch and Dinner
Pizza Style (Pepperoni and Mozzarella) side of Marinara
BLT
Beef or Chicken Fajita (Grilled Red and Green Peppers with Pico)
Skirt Steak, Spinach, Mushroom, with Balsamic Glaze
Chicken Carbonara with side Ceasar Salad
Smoked BBQ Brisket with side Potatoe Salad
Cajun (filled with boudin and topped with crawfish etouffee)
Prosciutto wrapped Asparagus and Smoked Cheddar
Banh Xeo (Vietnamese Crepe also there is a decent size Vietnamese community)
Menu is going to be changing as I debate on what to keep! not to keep, or add new items
Scroll down to see pic of design
Questions:
1. The flow is off and can't think of a appropriate flow. Any suggestions will be much appreciated.
2. My equipment that I have is it too much for my operation? (Starting far left combi oven, 6 burner, griddle, char-broiler, double crepe griddle, cold topping station.)
Thank yall for any comments or suggestions.