I worked for a Morrocan In Denver in the 70’s. You couldnt have had a more "Kosher" kitchen. Not only was all coo ware(flatware, srvice pans, etc) trown out so was anything that might have touched wine or alcohol. He also owned the kitchen in a Rammada Inn. Try serving breakfast to cattlemen with no pork. Our subs wre Hillshire farm smmoked beef rope sausage, turkey bacon and we made a Kosher bacon-fired up fatty corned beef-that wasnt bad.
He didnt last a year thre but he had a successful lunch place in Golden that mmmmmmad hi a bundle.