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.
