first question…why do so many of us that hold degrees in CIS wind up in food service? 🙂
i’ve owned a couple of restaurants, and i’m now taking my show on the road with a new trailer.
as far as your equipment…consider your infrastructure as well…ventilation, sinks, grease traps, etc.
also…bathroom needs for public. call your state health dept, have them send you the requirements.
check out the mini donut makers, you could customize your batters, etc.
and start off using non transfat oils…you’ll end up there anyway with the new laws.
have you thought about doing mini-funnel cakes instead? with different toppings, or using flavored batters?
i’m in chicago, and dd is all over the place here…but i still go to a local place that makes their own…its a family thing and they L I V E at the shop.
another thing to consider might be a beignet…they are very simple to make and are the perfect companion to a cup of coffee.