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[futuremichelinstarX3]

Names jack and im 16. last summer an opportunity came by to be able to work at a local pool "snack shack" with a real basic step up. 1 flat grill 1 deep fryer 1 oven and a good amount of storage space frozen and refrigerated. Walking in on the 1st day the place was a reck ! describing every minute detail would take ages but just a few major problem were...the deep fryer had the oil left in it alllll winter -________- how someone could walk out of there and leave a deep fryer full of old nasty oil had me speech less and the fryer itself in my opinion was never cleaned it had grease caked on everywhere. the grill was another catastrophe it to most likely was never cleaned properly, if at all. my father and i spent days trying to get the place back in order but we just didn’t have enough time to make things perfect. the pool opened a few days later and it was time to start cooking....i thought that’s all i would be doing. mind you im only 16 so flipping burgers and frying fries was the only thing I thought I would be doing, turns out that’s not what i had gotten my self in to. in the simplest words possible....i ended up running the whole show…one man. i was cooking everything, handling the cash register, shopping, and fixing anything that broke or needed repair IT WAS MY OWN SMALL BUSNESS !. i had NO experience in the restaurant business but i knew damn well that i didn’t have the experience or know how to make this place run like a well oiled machine...somehow i pulled it off. my mother, father and i put in hundreds of hours of work into serving the 65 or so "cabanas" (avg of 8 people per cabana) i had a HUGEEEE demand and i met it....but just my the skin of my teeth. Well fast forward 6 months and now I’m 3 months away from opening again and i can’t wait to get back in there and turn that place into a REAL snack shack. But its still border line a **** hole. Now here is where need your help....

the fryer needs to be cleaned top to bottom
the grill too
i need to know how to keep an inventory list
how to figure out prices based on what i buy not just pulling numbers out of my ass, witch is what i did last year.
i need to know what kind of equipment i need to cook/prep/and maintain a clean and organized kitchen

and anything else you might think i need to know would be an enormous help. i really do have a huge passion for cooking and I’m not a half ass-er I’m willing and i easily can see myself putting in 1 maybe 2 hundred more hours then I did last year into that place and i want to ! i want to have people coming that aren’t members because they know that theres a damn good burger waiting for them i want to put an add in local newspapers "kick ass burgers ! right in riverdale !" so pleaseeee anything you can tell me would get me closer to the most successful summer that snack shack has ever had. thank you