Hi Stan, If you have a Basic Hot dog menu, how much SQFT do you need ?????????? Think of a front line with a grill/fryer serving dogs and sausage. hand the product to a person on a condiment line (Like Sub way) so they can tell what topping they want on the dog/sausage. The condiment line could be set up with Hot and cold toppings. The condiment counter can have under refer space for back up, you can also do all you prep on the line, or a small area in the back. You can add a 2 or 4 burner stove top to make your own chili, put a storage back up refer in the back, no freezer dogs have a 2 month refer shelf life (in some cases). I have seen many great operations in small spaces, a two Butt kitchen………..If I can help you with some design Ideas, let me know. I have redesigned a few kitchens and front lines to save labor and make them more efficient……..take care…………Bill..P.S. If your interested I can tell you how to make your own Buttermilk chicken tenders (strips) knock their socks off, these are a big seller when we offer them as a special in our cafe………….real good food cost…………