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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 11-14-2013, 08:37 AM   #16
Ahannif
Is lookin for wood to cook with.
 
Join Date: 06-17-13
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Meant to also update. We ended up going with the Ole Hickory EL because of a few factors got it and it's in great condition.
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Unread 11-14-2013, 11:20 AM   #17
toys4dlr
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Congrats on jumping in. The place looks nice. We opened Q-To-U-BBQ on 7-1-10 and are considering a second location. When we took over our location, it was totally stripped. I found a small 10 x 10 walk in, had a new hood built and searched craigslist for the line items.

My only advise right now is look at the walk in. I was talked into a used fan condenser unit and I would not do that again. I just replaced both the roof condenser and three fan unit in the walk in. That was after throwing a lot of money to keep that old thing going for the last three years. It is a bigger nightmare when you have a walk in full of food to replace everything. So take a good look at the cooling part. Hope it is insulated well, as then hottest part of your kitchen (The Line) is connected to the walk in???

Best of luck

David
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Unread 11-14-2013, 11:57 AM   #18
Ahannif
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Yeah it's insulated well. I did heating and air in my pre restaurant days so pretty good with figuring out all the refrigeration stuff. Knew all that work would come in handy one day! Unfortunately we can't figure out what the people were thinking putting the hottest part next to the coldest part. So I'm sure we will pay a small fortune dealing with that. OK the coolest part of this building? My grandfather managed this place 30 years ago and was my dad's first job. It's got character! Although it will look completely different VERY soon. We went to an auction a few weeks ago and got quite a few pieces of equipment and all the tables and chairs for a steal. Flooring in the dining area will be changed. The windows will all be tinted because you couldn't sit in the front without sunglasses it's so bright and would cost a small fortune to keep cool in the summer. Where you see the bar area we will be installing a wall between that and the kitchen to block it off and create a serving area. We cut a spot in the bar area today to make it easier for flow for servers to come and go the bar top will OF COURSE be changed. I will try to get more pictures but I have to say i'm ashamed how long it took me to figure out how to put an image on here. Working on a logo as well. DID I MENTION THERE'S A MILLION THINGS TO DO?!?!? Every time I check something off 5 more things seem to be added to the list. The serving area I have in the picture is actually only half of what's there there is another mirror image of that on the other side of the building so we will be able to seat app. 80-90 people. The two doors you see on the cooler connected to the line will also no longer be there.
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Unread 11-15-2013, 12:52 AM   #19
Hawg Father of Seoul
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Yeah the guys who installed that walk in thought they were clever. Guess no one ever showed them a reach in or refrigerated drawers. We have utilized an upright refrigerator on a line before when it made sense, but come on with those doors.

Is is possible to move the walk in outside? I know the kitchen looks big compared to the seating, but if you get a large catering/take out business going it is small.
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Unread 11-16-2013, 11:19 AM   #20
Ahannif
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No it's not possible but the smoker will be housed outside.
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Unread 11-28-2013, 11:08 PM   #21
duvetcohort
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Having a restaurant business is a rewarding one. Starting a new restaurant can sometimes be a risky business venture, but I guess, with the right planning, financing and plenty of hard work , it will definitely earn a lot of profit:)
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