You know, I never posted any photos really of the new location so that you guys who aren't local can see what we're working with. So, here's what The Pig II looks like.
Here's the smoker out back. We had to build that platform so that the smoker could be right out the back kitchen door. Never seen a southern pride up in the air like that before!
Here's the dining room. Still waiting on some custom decor to be delivered and our bar should be finished in about a week. Seats around 54.
The incredibly small service kitchen. It's literally what you see there. One 6 ring range, a single fryer, steam table, and reach in cooler/meat station. Behind the meat station there are two CVAP holding boxes for all the BBQ. It's quite a dance on busy days when there are 3 or 4 of us in that tiny space :crazy:
Down in the basement is where most of our renovations were done. It was a completely unfinished basement but we made a decent sized prep area which is where all the butchering is done and bulk side prep is done.
Here's dry storage, which we weren't required to finish that part of the basement.
And finally, this is the back room of the basement, about 150 square feet. We just started the renovations for this room and we are going to finish it to work as a catering kitchen.We've got some equipment already moved in there like two more Winston CVAP boxes, a small steam table, and we're getting an oven installed and some more sinks. As you can guess from the picture of our kitchen above, imagine trying to feed a full dining room and push out catering for 100+ at the same time. Damn near impossible.
We are also putting in a second walk-in cooler downstairs as well for extra capacity and holding kegs for draft beer that's coming in a few weeks.
All in all, we're now north of $100k in the equipment and renovations. Slightly above initial budget, but we didn't anticipate needing to buy more equipment and finish so much of the basement so soon.
Hopefully this proves helpful for some of you and any questions feel free to fire away!