starting a fast serve bento box lunch joint. what kind of equipment/kitchen is best?

Discussion in 'Cooking Equipment Reviews' started by duggi, Apr 29, 2011.

  1. duggi

    duggi

    Messages:
    3
    Likes Received:
    10
    Exp:
    Owner/Operator
    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:
    1. how daunting (cost and time) to get the hood/ventilation
    2. 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)
    3. layout, space: how much space (square footage) do you need for everything?
    4. 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.
     
  2. duggi

    duggi

    Messages:
    3
    Likes Received:
    10
    Exp:
    Owner/Operator
    anyone? help? *bump*
     
  3. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    You need to talk with the health department/inspector(s) and the fire department (hood/ventilation).

    In my limited experience, you will need:
    • Seven (7) sinks, 3 well ware washing, floor sink for ware washing, hand wash with floor sink, and a mop sink, more if you want prep sink(s) and hand wash sink(s) for each work area (often required)
    • Hood/ventilation/ANSUL requirements are dependent on cooking equipment, rough (very rough) budget estimate, oh, $2,000 per running foot, make sure your hood can handle expansion of cooking equipment, it is cheaper to put it in first than it is to retrofit or expand!
    • Equipment requirements are highly dependent on your menu!
    • Space requirements are menu driven
    • Again, menu dictates staff, 4 people at minimum wage is probably close to $50/hour, that's $400 per 8 hour day or $4/ticket (based on 100 tickets). As long as your ticket price averages above $12, you stand a chance of staying in business, at $16/ticket, you might even make some money /img/vbsmilies/smilies/lol.gif
     
  4. duggi

    duggi

    Messages:
    3
    Likes Received:
    10
    Exp:
    Owner/Operator
    the core product is basically rice, veggies, and a grilled meat on top. im guessing we'll need a type 1 hood, which is sounding like a really big cost. i will be using calgold to start the process of figuring out all the permits and requirements.

    do you mind if i PM you with more questions if any come up?
     
  5. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    No problem.