small scale restaurant production facility

[chorizo royale]

Hey. I was excited to find this forum, and am looking forward to seeing what sort of input I can get.
I am an experienced chef, and I have made lots of sausage and charcuterie in the past, but it has never been the focus.
I am in the planning stage of a smallish (60 seat) restaurant which will feature a lot of sausage, and I am hoping for a little guidance with some of the specialized equipment. This is what I am planning on acquiring so far:
a hobart bowl chopper #8186 (is this appropriate for smooth textured forcemeats - liverwurst, mortadella, frankfurters?)
a grinder attachment for the above chopper - which size is appropriate?
a hobart mixer (I am thinking 30 quart, but possibly a 40. space is kind of tight.
a dick manual sausage stuffer - the 15 liter model. I may expand to electric at some point.

I am thinking I will be going through about 100# of sausages on a daily basis, with a rotating production schedule. There will be about 8-12 sausages on the menu, so obviously, everything will not all be prepped daily.

should I consider a dedicated mixer/grinder for batches which will probably not exceed 50#?

any thought will be appreciated.

thanks

[wheels]

Welcome

I'm afraid I can't be of much help with your questions as I neither operate commercially nor am I in the US so I don't know your equipment.

However, hopefully, this welcome will put your post back in the list where any of the forum members who operate commercially will see it and advise.

Phil