This discussion asks you to think about your catering space. On or off-premise, food truck or independent, all catering operations require space and equipment to produce catering cuisine.

1. How can an appropriate kitchen design affect the overall output of a catering operation?
2. How would a poorly designed kitchen or chosen piece of equipment negatively affect the output of a catering operation?
3. Think about your chosen catering business idea, the cuisine, the type of customers, your knowledge, skills, and abilities. Discuss why your design and chosen kitchen equipment are the right fit for your catering business idea. Does your design call for anything in particular? a special storage area? specific mixers? maybe a blast chiller? or maybe you are planning on barebones essentials? Please explain