Hi Krista,
Not sure where you are located but I have used brokers in the NY metro area. The average is 10-15%
You can get a list of Brokers from Specialty Food Association, if you are a member. if not a member, I am not sure if the list is available but you could always try to google it
Diane
From my experience, Clay is right, your local codes determine what you need to have in place. The health inspector will tell you that your sink compartments must be big enough to accommodate your biggest item you will be washing so you must consider that for any size sheet pans you use. If a grease trap is required (after building 2 kitchens in 2 different towns, both towns required grease traps) it must be sized to your sink. With the 3 compartment sink, local code may require an air gap. This is indirect drainage under your sink. The reason for this is to prevent contamination of your sink if there is a blockage in the sewer system, to prevent back up into your sink. Plus everything must be properly vented. As you can see, it can be complicated. In my state (NJ), if you sell wholesale you must be inspected by the state inspectors as opposed to the local health department. If you sell out of state, you must be registered with the FDA. This must be taken into consideration for any systems you put into place if you plan to sell wholesale.
