Here is my situation:
I have owned/operated in the same location for sixteen years -- Fine Dinning. I just wrapped negotiation and ground break is in a few weeks on my new building. I'm getting all new kitchen equipment buy my main concern is the costume line suite I'm designing. Can anyone who has worked on or has experience with a line suite tell me possible pitfalls to avoid or just things you didn't like and wished were done differently?
I obviously will have a lot of help making my brainchild a reality -- but truth is I have never worked on a unite like this. Any help or suggestions will be greatly appreciated.