I know this is going to be a long shot, but here it is:
I am a decentralized wastewater designer in Maryland. I have a client who is going through the process of opening a Nigerian food restaurant. 65 seats, set at a design flow of 20 gallons per seat. This is not a restaurant that I would expect to have McDonalds level traffic, as its located in a suburban area and it sounds somewhat niche, but plan for the worst and hope for the best.
Advanced pre-treatment will absolutely be required by the State and County, however, I have nothing to compare the projected effluent strength to. The facility is not operating and other than a proposed menu to look at, I'm unsure what to expect in terms of BOD, TSS, and Fog numbers. The menu is some fried foods, stews, soups, vegetables, starchy foods, and meats. I expect the BOD to be high-high just based on what I'm looking at, but I don't know exactly how high or what might be safe numbers to give the pretreatment unit manufacturer in order for them to specify a unit that might be capable of proper treatment. A grease trap is certainly going to be part of this design as well.
I was curious if anyone had any good sampling data or links to research that might closely fit the situation I'm in. At this point, I'd even settle for opinions on safe BOD, TSS, and FOG numbers to give as specs to ensure proper treatment. I'm thinking 1500 mg/l, 500mg/l, and 200mg/l respectively but I'm unsure if this is overkill. Thoughts?