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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!

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.
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