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In Reply to: Opening a Restaurant posted by Central BBQ on February 07, 2011 at 14:27:51:
We size equipment for company's all the time. Many questions to ask like does the building have a kitchen already. Hoods? Going to do a through wall mount? How much of the menu will be run through the pit? Codes requirments for your area? Are you going to add catering also? Lots of things to look at. We also do restaurant classes. Just finnished one yesterday. We have 2 more scheduled for this year. My ph# is 866-425-2874 or 800-423-0698.
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