Any commercial kitchen equipment plan requires high-quality, industrial-grade equipment to assist chefs with fast-paced food preparation. The speed with which your customers’ orders are services is one of the most essential elements in a restaurant. Restaurants may easily do this with the right and efficient kitchen appliances and a comprehensive kitchen equipment plan.
Making a thorough strategy before structuring your commercial kitchen makes it easier and faster to carry out. The following are some restaurant equipment planning elements to consider:
- Menu requirements: Take note of any special equipment your kitchen may require when preparing particular items on the menu.
- Space efficiency: Make the most of the floorspace to increase production and reduce run-ins.
- Workflow: A well-planned kitchen station arrangement may help your chefs work more efficiently.
- Sanitation and food safety: Install enough food storage spaces and wash stations for fresh foods.
Recognizing the importance of restaurant equipment
The kitchen is where the magic happens in any restaurant. It’s where the food is cooked, prepared, and served. It’s also where dirty dishes are delivered, food is stored, and kitchen equipment is kept. Kitchen equipment is the backbone of any successful commercial kitchen. The more efficient, well-oiled, and regularly-maintained your kitchen equipment is, the more likely your menu items are to appeal. Keeping your appliances up with advancing technology in the commercial kitchen industry doesn’t hurt, either.
Choose whether to buy new or secondhand equipment
It is important to make an investment in new restaurant kitchen equipment and supplies. When it comes to kitchen and bar equipment, new restaurants spend an average of $115,655.
The true challenge, of course, is figuring out not just what equipment you’ll need for your restaurant’s menu, but also where to get it, how to install it, and how to keep it running. Buying new or used equipment has both advantages and disadvantages. You may save money by buying second hand appliances, but they may not come with a guarantee.
Electric appliances have a shorter lifetime than gas appliances. Fryers and ice machines can be pricey due to the need for costly replacement components and reduced shelf life.
Considering available space
Before creating a kitchen equipment plan or purchasing any kitchen equipment, it is critical to examine the size of your kitchen. Although the big refrigeration unit you’re considering is a great choice and may even be within your budget, will it fit in your restaurant’s kitchen?
To prevent having to change the entire arrangement of your kitchen, start the shopping process after deciding on a specific place for appliances and adhere to it. Measuring the space required for your refrigerator, cabinets, dishwasher, utensil racks, and other appliances may make the procedure go more smoothly.
Setting up cooking stations
Make a list of the tools required at each food preparation station while outfitting your restaurant. On the prep station, how many cutting boards will you require? On the hotline, how many sauté pans will be required? To minimize confusion or shortage in the kitchen during service hours, count the number of knives needed, kitchen towels, mixing bowls, deep frying equipment, and other similar gadgets that are used regularly before purchasing. You should also think about how you’ll prepare for service by stocking each station with enough hot and cold storage.
Maintaining a clean kitchen at your restaurant
Cross-contamination, the spread of food-borne infections, and increased efficiency on the floor may all be avoided with a clean and organized kitchen. Customers are more satisfied, there are fewer work-related injuries, and staff performance is higher.
You can keep your kitchen clean by doing the following:
- Purchasing high-quality cleaning equipment
- Regular repairs and upgrades
- Providing training to the crew on optimum cleaning practices and code compliance
Ensuring that your restaurant is secure
Clean kitchens can be dangerous if they aren’t equipped with fire-fighting equipment and other safety features. This can be done in the following ways:
- Wearing the proper attire
- Routine fire drills
- Using non-slip matting
- Keeping the kitchen well-lit and ventilated
Keeping up with certifications and audits may help reduce workplace accidents, saving you money while allowing your employees to have safe professional lives.
Working with a reputable retailer
In the restaurant industry, partnering with the appropriate retailer is critical. When working with merchants, don’t be scared to be choosy because you’ll be relying on them for the quality and value of your equipment. Look for that one store that treats you as a priority rather than simply another sale.
When it comes to opening a restaurant, having the correct equipment is crucial. You can create a welcoming environment by providing a well-designed office for your staff and a functional dining area for your patrons. Make sure you prepare ahead of time before purchasing the items you’ll need for your commercial kitchen and creating a useful kitchen equipment plan with advice from Total Food Service. Read more today and subscribe to learn more.