jumped in late on this, however first post was about BBQ and the last lay-out does not say BBQ, just fast food in a confined space. Chared Apron's trailer looks identicle to mine and EVERTHING is cooked on my SP 700, on busy events I have to stay on top of the re-stocking for the servers, which one person on cash/orders, one on sandwiches, one on sides. I use table top steam units, this way it is versitile, as some events I serve under a tent and use trailer as support plus very veratile as some menus change...
and to have a deep frier behind a busy serving window???? The sugested menu will be hard to keep up on a busy day and you only can re-heat left overs once..
The hardest thing is to keep the flow moving both inside and outside
and to establish your identity, I believe in doiing what you do, do it well..and to have so much equipment in a confined space looks dangerous, however that is me and I am a clutz...
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..