What to Consider When Buying Restaurant Equipment
If you are thinking about opening your own restaurant, buying commercial catering equipment will surely be a top priority. Purchasing such equipment is quite different from buying it for your kitchen at home. Making the right choices is imperative, as they will pave the way for your future success. The following tips might help you in devising a strategy on how to proceed.
Consider Your Budget
Starting up a restaurant is expensive. You have to employ kitchen and waiting staff as well as pay for licences, food, rent, utilities and advertising. No restaurant can go without equipment, hence it deserves special attention. It is the foundation for future growth. But there are ways of equipping your kitchen with everything you need without going bust.
Having gas available in the building is one way of saving money from the outset without reducing quality. If you prefer electric, then you should try getting three-phase into your restaurant kitchen. Three-phase wiring lowers the kilowatt hours used and cuts your electricity bill. Another factor when deciding between electric or gas is efficiency and maintenance cost. Electric equipment is usually more efficient but it contains more moving parts and so repairs are costlier.
Furthermore, there are different levels of quality equipment within the above categories. Depending on how much money you have available you can opt for different classes for the different items you will buy.
Consider your Space
Considering your space and arranging all the equipment properly is vital for the efficient functioning of your kitchen.
This brings us to prioritising your purchases. Some equipment is indispensable. Other items can be purchased later, on or can even be leased. Once you know your budget you can list all the equipment you want on a sliding scale of necessity. The importance of equipment is determined by how often a specific item will be used. You should consider whether the kitchen could survive without a particular piece for a day or several days. Naturally, the more crucial a piece is, the more you should opt for quality.
A chef’s input before you go shopping is beneficial. Depending on the type of your restaurant, a chef might be able to give you some good advice about what’s important and what can wait. You should also consult an electrician about a good kitchen plan that houses all your equipment neatly and is readily accessible to staff.
Finally, you might want to consult your local environmental health officer, fire service and building inspector before you buy anything. They can usually provide you with a spec sheet on what is allowed into a commercial kitchen.
Do Your Research
Proper research and planning is maybe the most important part of the process. This can save you hassle later on. Compare the different items, set priorities, consult relevant specialists and keep your vision in mind. With all of this in check, you are well on your way to creating a kitchen which will work wonders.
Spacious and Clean Commercial Kitchen
YCE Catering Equipment Ltd are based in Leeds, Yorkshire and has built up a reputation as a respected catering equipment company serving the hospitality, leisure, public and private sectors throughout the UK.
Busychef is the online sales showroom for YCE Catering Equipment Ltd.
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