Upgrades

Jen and I started this restaurant with all the money we had. We were forced to clean out our own kitchens of anything that could be useful to the restaurant, which is ok, because neither of us have had time to cook at home. Business has been good and we can now afford to spend money on certain luxuries for the restaurant. I've worked in some fancy kitchens and i think this last investment has put us in the same category as the big boys like Canoe, etc.

Its not a massive steam kettle nor is it a fancy sous vide machine. No folks, Its a "Safety Saran Wrap Station" , not just any safety wrap station, its the delux version, with all the fancy attachments. I was trying to figure out why it called itself a "station", then before service we tried to find a spot to store it, and alas i figured out why it was called a station. This thing, is so BIG and clunky, handles protruding out the side giving it an extra foot in length, it looks swollen as if its filled with too much water, almost as long as our 4 foot garde manger fridge...so surely.... one can not store it. It demands a station of its own, perhaps its own room. 4 empty walls, a stainless table, with its suction cups clinging to the surface, ready to wrap anything that comes its way.