Thanks so much, it’s great to get advice from real pros.
It makes sense to maximise the cooking area and I’ll ask him to give me a price for larger wells and a larger flat grill, he should be receptive since it will actually help him provide a better product.
Btw how many cold pans would you recommend as a minimum?
All the best
DW, your menu and condiment selection will determine the amount of cold well space you need. Some of it could be self service, but it all depends on your menu and if you dress the dogs, or not. If you offer Slaw, it could be kept in a cooler to maintain proper cooling. Some condiments need cooling, some don’t. Sit down and think out what you want to offer on your cart, you have all the ideas now, the ball is in your court, its your business, your Ideas will be the determining factor in the success of the business………………Good luck …………..BillyB