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I want to start a restaurant. I would like to cater to both non-kosher and kosher populations.

If the restaurant kitchen has a separate fridge, kosher ingredients, separate stove, separate countertop, separate utensils etc. used for the kosher food prep will this suffice? Would the chef need to wear gloves?

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    also possibly relevant: judaism.stackexchange.com/questions/10566/… – mbloch Apr 24 '16 at 13:39
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    The answer is yes. But Jews would be so wary of kosher next to non kosher and so almost no Jews would eat there for fear of cross contamination – Aaron Apr 24 '16 at 16:52
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    It would probably be too complicated to work out practically/financially, even if theoretically possible. – Double AA Apr 25 '16 at 2:03
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This is a question you should be asking to kashrut agencies, for instance

Personally I am nearly certain this is impossible because of the risks of "cross-contamination" between the two kitchen. I also never encountered such a "mixed restaurant" anywhere. The most I have seen are Israeli McDonald's with a (kosher) meat restaurant and a (kosher) dairy restaurant sharing the same premises but separated by a wall.

  • There's also an Israeli restaurant under rabbabut yerushalayim mehadrin that has half dairy half meat. They are mostly seperated, but you can easily walk from one side to the other (and in fact must to get to the bathroom) – andrewmh20 Apr 25 '16 at 20:47

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