Hello,

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.

Thanks for any insight.

Kevin