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ChefDavid84

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  1. ChefDavid84

    Kitchen space requirements

    PastryGirl: the university kitchen was huge. it was the central kitchen for the entire campus. There are no commissary kitchens close. All 4 courses are within 10 miles of each other. I would ideally like to find some warehouse space to convert to a kitchen. Build a large walk in, and install some equipment. I'm in a pretty rural area of Ohio. dcarch: The gentleman who hired me owns all the courses. One of the recently acquired courses has an 80 seat restaurant that I have reopened. Its going very well, but the kitchen space is big enough to serve the restaurant, but little else. They outsourced all of the catering up until now. We are moving it all in house in order to capitalize on all the built in business. 90% of the outings are lunch at the turn, and buffet dinner. We will have a few nicer events with plated dinners, but not much. After this first year, we would like to expand the catering to any and all off site events that come our way, not just golf outings. So, I'm taking the expansion of business into account when thinking of kitchen size as well. My boss is a very successful man, and will spend whatever we need to in order to make it happen. I was just looking for a little direction from some of my fellow chefs.
  2. ChefDavid84

    Kitchen space requirements

    PastryGIrl, I have done 2-3000 people events. I work in the catering department of a university. It's about 1200 people over the span of a couple days. I will have a central kitchen, and truck everything to the sites in hotboxes etc. All events are off site. I will not be doing any bread baking, but most everything else is made from scratch. dcarch, I'm not sure what you mean.
  3. ChefDavid84

    Kitchen space requirements

    Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated. Thanks in advance, Chef David
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