Deli / Sandwich / Salad / Fast Casual Conversion Inspection Manual

WHERE THIS CUISINE QUIETLY COSTS YOU MONEY

Deli / Sandwich / Salad / Fast Casual-specific conversion gotchas

• 01 · Make-line cold-table geometry

  A 60-second sandwich requires the build station to be 30"–34" deep with 12 ingredient rails reachable without sidestep. Inherited 24" prep tables force a two-step build and double your ticket time at lunch. Plan a refrigerated 8'–10' sandwich table ($6K–$10K) sized to your menu width.

• 02 · Slicer + deli case workflow

  Daily slicing of meat and cheese means a 250–300W heavy-duty slicer on a dedicated 20A circuit, plus refrigerated proof storage for sliced product. Most retail shells have neither. Plan the slicer zone with washdown floor, splash wall, and a back-room reach-in for slice par — adds $4K–$6K, easy.

• 03 · Heat-lamp + grab-and-go interaction

  A hot grab-and-go case (panini, hot sandwiches) and a cold grab-and-go case CANNOT share a return-air zone — the hot case dumps humidity and the cold case sweats. Plan separate refrigeration circuits and at least 36" between them, with their own dedicated outlets (cold = 120V/15A, hot heated case = 208V/20A).

• 04 · Queue length + ADA path

  Fast-casual lines need 12'–18' of queue space leading to the build station. ADA requires a 36" path width clear of the queue stanchions. Inherited spaces with narrow vestibules force the queue out the front door at peak. Lay out the queue on the floor plan before furniture is ordered.

• 05 · Bread + dry-pantry ventilation

  Bread storage needs steady 65–72°F with low humidity. A back-pantry next to a steam-condensate-heavy dish room ruins crust quality within hours. Specify a separate climate-controlled dry-storage room, even if it's just 60 sq ft with its own mini-split. The bread is the product.