I am in the process of designing a 1688 square foot catering kitchen and trying to decide about a walk in refer or multiple reach ins. It seems to me that with a walk in, you are cooling a lot of unused space (where you *walk in*). I already have a double door refer and double door freezer and know I need more, but not sure which way to go. The rental kitchen I use now has a series of reach ins that they use and it seems to work for them. Would love some feedback from experienced caterers who've used both. Thanks!