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Interesting. I've been doing this professionally for 11 years and have finally come to the realization that I do not want a shop. How did you decide "it's time"?
As for equipment, a reach-in in fridge and reach-in freezer (unless you have space fora walk-in), at least a 20 qt Hobart, convection oven, three compartment sink (probably required) but get big enough sinks, not just the minimum, a little 6 qt mixer, and tons of smallwares. Oh, and tables, tables and storage, storage and storage.
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