"Kevin Venzke" > wrote in message

> I'm wondering what equipment one would expect to find in the kitchen
> for a cafeteria that serves a wide variety of dishes, but not necessarily
> at the same time. For example: a university diner for dormitory residents
> which offers a small selection of main dishes and sides per meal, which
> changes or cycles every day.
>
> I don't know much about this subject and actually can't imagine how
> this kind of cafeteria is possible without simply reheating something
> frozen and bought in bulk. I've worked in fast food restaurants, but
> there always the *same* dishes are offered every day, so that both
> the equipment and the employees need only be able to make a few
> items.

Same as a home kitchen, but much lager in scale. Perhaps a couple of 6
burner ranges, lots of refrigerators, sinks, etc. Big batches are done all
the time in cafeteria, military bases, ships, restaurants, etc.

Menu planning is important also. Today's leftovers can be tomorrow's soup.