I want to focus on takeout but still have maybe 10 - 12 Tables. The spice part will require 800 - 900 SF of space.
That part aside, I have no idea how to figure out what to budget for a kitchen. I do think I will be using one of the larger Cookshack units.
If any of you have started a BBQ joint similar in size to what I am thinking, can you share what you learned while getting ready for opening your place?
BTW, I do realize prices may be drastically different based on locale. But at least I can start planning, and I hope to be ready by mid 2009.....