Question for LA area Pastry Chefs using/needing commercial kitchen space

Discussion in 'Professional Pastry Chefs' started by spedrosi, Sep 21, 2013.

  1. spedrosi

    spedrosi

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    Owner/Operator
    Hi, Pastry Chefs-

    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!