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Unread 10-17-2013, 02:43 PM   #23
pwa
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Join Date: 10-11-11
Location: North Pole, Alaska
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Quote:
Originally Posted by warren.miller View Post
I called the HD...

They pretty much said I would have to buy or build a brick and morter. I asked about food trucks and he said they are not making it in our area.

My only option would be to make my garage or a temperorary kitchen.

He was taling about ceiling tiles smooth wall ect.. ALL heard was cha ching cha ching...

He also stated my smoker has to be under roof.


There has to be a way to get this done.
Turning your garage or even building a small commercial kitchen isn't as bad as it sounds, Alot depends on your HD. But normally its 5 sinks ( 3 for dishes, hand wash and mop) designated prep area, hot water with a flow rate high enough to handle your sink size Refrigerator and storage area. There are a coupled of threads in Q talk of conversion/starting shacks and restaurants. Not everything will apply to you and your goals but it can give you an idea of whats involved with starting a BBQ business.

Here is mine involving a shack

Or marubozo on a restaurant

But I'm sure there is more.

Clint
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