I would also negotiate contract pricing for them so that as they need replacing you aren't paying too much later when no one is watching day to day pricing.Hello all,
I joined chef talk a long time ago, but have never posted.
I am a chef and have been hired as a consultant to design the kitchen and menu of a hamburger joint.
At the moment I'm putting together my list of equipment and utensils, and have reached a bit of a problem. What is the most logical way to calculate my storage containers (cambros, etc.)
Does anyone have a good formula to make a ballpark calculation for this?
Thank a lot!