Bistro a go-go
KISS was the first thing i didnt learn obviously. i always try and think outside the box or look at all options. sometimes it works and sometimes tried and true are king.
ive used skillets for frying MANY times, just not for loaded funnels. whats your reasoning there? just curious. also cooler is 4 x 7 or 28sq ft. the rear service area of the truck is 7 x 18′ or 126 sq ft. its a 24 footer total.
the issue of the sides is being considered. im just weighing the plus’s and minus’s that are being pointed out here and by my friends that are chefs. i bought the skillet because it was a steal and not to use in the truck but the chef that was with me when i bought it was the one that said use it instead of the flat grill thus my post here. i hadnt considered it even remotely till he said something. he’s been a corporate chef for a nationwide hotel chain for 38 yrs, same company, but doesnt know the food truck side of food sales.