It's just a high volume of food....We have about 150 superpails....and that's just 1/2 of it. A lot of the goods are canned and dried....etc.
We have a 40' x 30' building with a walk in freezer...and it's tight.
What have you decided to use for cooking oils?
Do you do most of you own stores or purchasing?
What methods are you planning for cooking?...wood.....gas.....K1?
Don't mean to flood you with questions....just generally don't find many folks dealing with volume.....it is a challenge.
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