[Starting a Restaurant]

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?

 

 

[Convection vs. Conventional Oven]

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.