It might seem like a little thing, but building a fast food restaurant without a freezer is a pretty radical step. That’s right, no freezer. None.

We do have a walk-in. It’s the largest we could squeeze into the space. And we’re all looking at it knowing it’s going to quickly feel too small.

This was sort of a crazy…

process. This walk-in was in parts that were all set to go. It took them 1/2 a day to assemble this. Really amazing. And it wasn’t nearly as expensive as I thought it would be. I think the whole thing was on the order of $12,000. And there’s a little tube that runs up to the roof where the condenser lives, and that little tube keeps this whole thing cold.

I remember when I was a kid the first time I saw a walk-in. Some of our very dear friends had a sandwich business. It was sort of a hippie thing, lots of sprouts and stuff. But they were good. I can still remember the tastes of some of the sandwiches. They’d give my dad the “bread ends” and he’d feed them to the rabid squirrels around our house.

Anyway, they made the sandwiches in the basement of their house, converted to a commercial kitchen. The most impressive thing to be about the walk-in was the doors. You know that feeling you get when you see bank doors?