A commercial kitchen must be properly designed so that it has an efficient working. It must inculcate all necessary parameters of food safety. The design must be safe and equipments must be arranged in a proper way.
WHY DONT YOU APPROACH FIRE COMPANYS THAT HAVE HALLS . YOU COULD USE THAT AS YOUR BASE AND BE EXCLUSIVE WITH THEM. EACH PLACE WILL BE DIFFERENT IN REGARDS TO FEE AND/OR COMMISION. I DO THAT WITH MY BUSINESS (FLORAL DESIGNER) AND I DO WELL WITH JUST TWO CATERERS
