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Conceptual Restaurant

Brandon__67713

If you opened a restaurant with these guidelines of:

No burners or saute pans, only a wood burning grill, Chamber vac, and circulator.
Minimal staff for service time, but maximum for prep as needed.
All items are made from whole food processed in house.

What 3 techniques and 3 pieces of equipment would you think are the most crucial to success?

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Comments

Tim_Sutherland_52834

A few things:

A wood burning grill is not the most efficient means to do your prep work with. You will need a burner or two for making sauces via reduction, blanching vege, etc.
No saute pans limits the range of sides. You either have cold sides (salads, 'slaws, etc), large vege that fits on the grill (corn on the cob, etc.) and/or sides SV out of the bag. An entire meal coming off the grill will quickly overload the palate and by the fourth bite everything will taste the same.
You will need at least 3 ciculators for service and prep. Based on the restrictions all stocks/sauces would be via SV.
A meat grinder for prep. As you are breaking down your proteins you will have trimmings/bones that can be used for stocks and sausages. Sausages and burgers on a wood grill are nobrainer menu items. A deep fryer would be good for the fries.

Brandon__67713

Nice points on the smoke overload, but as I said, you get 3 other pieces of equipment that may achieve our results with a steam kettle being one.

Brandon__67713

Only one comment. I thought this would be an interesting topic to see what equipment people would view valuable in a limited constraint restaurant.

This is not a concept that I am working on per se, but just an idea of what items each of us may view as most critical.