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My partner and I have a few years of experience owning and running a restaurant, but we both bought existing restaurants.  Neither of us have started from scratch.


We have a menu, and I want to know what are some "rules of thumb" or guidelines for determining the equipment necessary. Right now the size of the range and the size of the fryers, as our menu does not require an oven.


I have been researching online and I saw the general output of a fryer is 1.5 to 2 times the weight of the oil in food per hour. 


As for the range, do you try to calculate the average time to cook a dish and go from there?