chefmike1973

I am in the process of opening my own restaurant, about 2,500sq. ft. and 50 seats. I am trying to find out about how much the chemical and cleaning supplies will be each month? Does anyone have any ideas/suggestions?

Hello. I am in the process of opening a small restaurant, where I will be serving only breakfast and lunch. At some point I plan to make the bread inhouse for the sandwiches. If I were to buy just one range with an oven would you recommend a convection or a still oven? Thanks for your opinions and information.