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Unread 09-28-2011, 07:33 PM   #10
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
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thanks guerry. i will take that wish with me for a long time.

HBMTN, thank you for your thoughts. i'm comfortable with risking $1500, i think. seems a fair amount to sacrifice to chase a dream.

now, seeing as this is not a restaurant, what you you expect the 5-10K would be needed for?

while i'm rambling, how does a commercial kitchen work for a BBQ'er as we are not actually cooking there? is it for prep? must ingredients/meats, etc. be stored there exclusively?

when i call them tomorrow i'd like to know a little what i'm talking about or looking for. if anybody has a minute to explain a bit.

thanks alot everyone. i will document my progress here for others to learn.

tomorrow...call certified kitchen rental.
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avatar by grillman. patent pending. :mad2::becky:
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