Hi, Caterers- I'm in the process of building a brand new commercial kitchen and was wondering: -If you're currently renting space, what do you like about your current kitchen? - How could it better meet your needs? (location, insufficient availability, cramped quarters, not enough storage, etc) - When evaluating a space, what's important to you? - Does your kitchen receive deliveries on your behalf? I want the kitchen built based on the needs of the chefs using it. Your feedback is greatly appreciated!