thanks for any help or advice i can get here ... the menu is quite simple, meat over rice and veggies. there are some other aspects but they are not material to my questions ... we've found a few spaces, about 1000 sq ft. we'll have minimal dining area, but as much as possible while still maintaining a kitchen that can handle the volume (low side estimate 100 tickets/day to start) will probably not have silverware, plates, etc ... we are in the san francisco area, so any insights with specifics to the area are incredibly awesome. ---- the spaces are do not have any kitchen setups at all, basically think of converting a boutique clothing space into the concept above. so, my questions are: how daunting (cost and time) to get the hood/ventilation what kind/how much equipment will we need? my thoughts are a grill, flat top griddle, broiler, sink, fridge, prep tables, assembly area, dishwasher (maybe) layout, space: how much space (square footage) do you need for everything? will 100 tickets a day require more than 1 griller and 1 assembly + 1 cashier and 1 back person again, thanks for any help or advice.