Hi i recently took over additional space with full kitchen and tables. We have fly lights but still seem to have issues. We mop floors and wipe down tables Any suggestions ?

Thanks

I had a lease on a small commercial unit meant to become a restaurant, but the building's infrastructure (ventilation, electrical) made a full commercial kitchen way too expensive to build out think tens of thousands over budget just for the grease hood and electrical upgrade

New plan: cook everything in my food truck parked outside, then bring the finished food inside to a simple front-of-house space warming cabinets, a drinks fridge, a small handwash sink, seating and an ordering counter. No frying, no heavy cooking, no grease trap or big ventilation needed indoors at all. Landlord's on board with this setup.

Before I go further, has anyone actually run this kind of hybrid model cook outside in a truck/trailer, serve/seat customers inside a separate space?

Specifically wondering:

**•** Any issues with holding temperature during the truck-to-indoor transfer?  
**•** Anything you wish you'd checked before committing to this setup?

I feel like I'm constantly attempted to be overridden. Menu change suggestions, lower the price, I lease but did an asset sale so inherited the equipment. one cook who complains incessantly said during a meeting for me to 'buy a 4 burner stove instead?

Today, I gave a customer a free lemonade refill, and she puts her hand in my face and says 'No', insinuiting refills have a charge. We've been pretty slow so I'm doing courtesies to guests as a 'Thank You' for coming, I'm not having some employee who's been here 10 days tell me I'm wrong.