Bistro a go-go
volume is the only way to make any money so i plan on success over failure. ive gone the route of buying equipment, installing it, use it to find out the business needed bigger guns, so now pay to take out the equip, sell it for pennies on the dollar and buy what i shouldve bought first time around. time and money wasted and i dont have either to waste. I want to set the thing up for serving masses and if i dont sell a bunch its not because i couldnt get the food out. ever been in the weeds and wish you have more space on the grill for more steaks or burgers with tickets falling off the ticket bar cause you have a line to get in. heard too many stories of friends who had to redo entire system to get the volume. I want to start out with that NOT being my problem.
my sit down brick and morter store did well over a million in sales and there wouldve been no way to do that smoothly with half sized equipment. this is my dilema. I can cook on anything you give me, just some are easier to turn and burn.
Im really thinking that the step in coolers are a size issue cause it really limits the cooking equipment. the tilt skillet is the same size footprint as a flat grill which was why i considered that one. still on the fence. any chefs out there?