Be sure a market analysis confirms your decision to make a significant investment in a commercial kitchen. “When visitors come to farm-based food stores, cafes or restaurants, customers stay on the farm longer and spend more money” said Eric Nusbaum, Ph.D. of Wheelwright Consultants in Greenfield, MA. See his business planning and kitchen layout recommendations in a past post called “Should you build a commercial kitchen?”
Be sure your business plan includes the cost of operational labor. Often labor-saving equipment is cheaper in the end. Be sure you have accurately estimated local market potential, develop a sound operational plan and a reasonable return on investment (ROI). According to Nusbaum, national average costs of kitchen and bar equipment range from $2,500 and $4,600 per restaurant seat.
Designing commercial kitchens can be daunting with so many rules and regulations. “This makes farming look easy,” said Nusbaum. He discussed equipment sizing and selection, health department codes and operational basics.
[Read more here.]