If you're going to keep it very simple:
- 6 burner commercial stove with oven
- At least two holding units (I prefer Metros to steam tables as they are much easier to maintain & portable if you want to take the show outside) We use one for hot sides & one for meat
- At least 3 commercial fridges (one for raw meat, one for cooked meat, one for other stuff) The bigger the better (you'll always be out of room). If you can afford a walk-in cooler - that's the ticket!
- A freezer. We run with a 7.8 cu ft but we're only using it for frozen corn, bread overstock & home made ice cream. I avoid freezing meat if possible.
- Stainless steel prep sink, hand sink & 3 bin dish sink. These have to be separate items in most HD requirements
- Lots of shelving. You'll always be out of room.
- 4 4' to 6' stainless steel prep tables. Make at least one a designated "raw meat" table to prevent cross contamination
- Stainless steel full trays & half trays. Again - as many as you can afford - you'll always be running out when you need them most.
- Cash register (get something from Sam's Club/Costco)
- Computer for book keeping & marketing
- Knives, bowls, cutting boards, serving spoons, sundry kitchen ware
We skipped the grill & fryer. If it can't be cooked in the smoker, oven or stove top, it's not a the menu. By leaving out the grill & fryer - in most cases you'll eliminate the need for a very expensive fire suppression system. You may also be able to get away with a much cheaper vent system as well (depends on your fire code).
Just trying to get ideas on what's really important to have so I can work on the business plan some more.
