Lock the menu and throughput first
Duck count per day, dine-in theatre, takeaway share, and banquet volume should drive oven and prep equipment choices.
Resource category
Procurement Notes
Buying rules
What should be confirmed before ordering
The wrong procurement sequence creates expensive rework. Equipment should follow the operating model, not the other way around.
Match local utilities and code
Ventilation, gas or electric configuration, fire code, and loading access should be validated before any oven order is finalized.
Treat consumables as an operating system
Fruitwood, glaze inputs, hooks, gloves, and packaging should be reordered as a program bundle, not as one-off emergency items.