Suggest Propane verses electric. heats quicker and will bring you up to temp quicker on re-loads.
Plan menu FIRST, then decide what equipment you need.
KEEP IT SIMPLE!
Suggest fries, corndogs and maybe onion rings. for the fryer. Forget Chicken and Moz sticks. Remember the 80-20 rule. 80% of your volume will come from 20% of your items. Don't overexpand on fringe items. You're not a gourmet restaurant, you're a concession stand!
Put yourselves in the minds of your customers.
Everyone wants food they can easily hold in their hands and eat without utinsils.
post edited by Foodbme - 2011/12/05 16:45:44