Starting or having a restaurant is no easy walk in the park. With numerous factors to consider such as menu development, creating a budget, choosing quality over quantity, kitchen flow, and the size of your kitchen, selecting the right equipment for your establishment is crucial to ensuring the highest performance in the kitchen. It holds as one of the keys to having a successful restaurant. Here are some prime steps to consider.

1) Menu 🥗 📃

What are you serving? Developing a menu first will determine what type of equipment you will need in your kitchen. No matter what you choose to serve, ensuring you have the appropriate tools for every meal is important.

2) Budget & Quality 💰

How much are you able to spend? Establishing a budget will determine the products and level of quality you can purchase. Prioritize which equipment you need vs equipment you can get later. For a tight budget, consider equipment that is versatile and can cook a variety of foods. Quality over quantity is also recommended than saving a few hundred dollars. Purchasing items that are built to last will eventually save you money and keep the flow of the kitchen going, reducing the number of repairs needed in the long run.

3) Kitchen Flow ⚠ ⬆

How will your kitchen operate? Where your equipment is set up can affect how smoothly things run in the kitchen. For example, if your most popular food item is hot sandwiches, placing the oven in a convenient spot can make cooking easier and faster. It’s important to put equipment to match what’s on your menu to streamline prep, cooking, and cleanup.

4) Size 📏

How much space is there in the kitchen? A general rule of thumb is that 40% of your space should be allotted towards your kitchen. 60% should be set aside for your dining and service areas. Taking measurements and creating a layout of where each piece of equipment will be beforehand is necessary before making any purchase. For a small kitchen, it is not ideal to have equipment that occupies too much space. After installation, there needs to be proper space around equipment to minimize any hazards and make it easier to walk in the kitchen.

5) REACH OUT 📞954-587-9347 📧 fer@ferinc.net

Engaging with a consultant or food service representative can help guide you to make the right decision and answer any questions that you may have. Some reps have test kitchens where you can demo the equipment before purchase. They can negotiate discounts and can also effectively address potential issues before they arise. Regardless of your business’s location, restaurant owners are unable to purchase directly from manufacturers, and any transactions must go through an authorized distributor. Once the equipment is chosen, the authorized distributor will provide a quote. After purchase, these reps can collaborate closely with the manufacturer service managers to speed up solutions for any service-related matters.