Teams are tools to make profit in the food business. Better equipment produces better quality food. Having a sturdy charcoal kettle can guarantee you rounds of delicious barbecues in just minutes. Having your kitchen properly equipped will bring you the benefits of reducing maintenance and repair costs, increasing the production rate, and producing food made with unique recipes that will set you apart from your competitors. That said, it’s not a good idea to sacrifice equipment quality for price. However, it is imperative to do extensive research before committing to purchase any of the equipment as they will stay in business for quite some time. Feel free to use this article as a guide when purchasing equipment for your restaurant.
product team
Production equipment is also called kitchen equipment. They are the heart of the kitchen. No matter what type of restaurant you are opening, you will need to cook and produce food with this equipment. However, if you are purchasing a facility that already has a kitchen, you may already have much of the equipment you need. You can modify what’s already there to suit your needs and add or remove pieces.
If you are building your cooking line from scratch, budget between $30,000 and $45,000 for your heavy production equipment. You can rely on your kitchen designer’s expertise on equipment specifications and functions, but it’s probably smart to consult the chef and do some research with him, because in the end, no one knows more about how you cook your food than your head chef. Your designer will always suggest the most versatile and cost-effective equipment, while your chef may want something more unique to suit your tastes.
In general, the cooking line consists of the following equipment: stove, convection oven, fryer, grill, broiler, steamer, steam kettle, condiment station, and type I hood. On the other side of the cooking line is the dish area where you would normally find the sandwich preparation table, microwave, toaster, sinks, sinks, and dishes. Somewhere near the cooking line, you’ll probably find the mixer, slicer, prep sinks, portion scale, food cutter, bakery trays and tables, meat grinder, refrigerator, and freezer. This part of the kitchen is called the preparation area.
Expect to spend another $1,200 or $2,700 on small-scale items like pots and pans, straps, spoons, ladles, pot holders, spatulas, can openers, and other miscellaneous items.
For larger restaurants that serve 70 or more, a serving area is usually planned. This is where the sous-chef or server will put the finishing touches on the plate and serve side dishes such as salad, soup, sandwiches, etc. To help the server prepare for the garnishes, the following equipment is helpful: prep and steam table, toaster, heat lamps, microwave oven, utensil racks, bun warmers, and sandwich tables. The beverage station shall include a coffee maker, ice maker, beverage station, soft drink system, ice cream cabinet, and water station. You will end up spending between $11,000 and $20,000 to outfit the service area.
Dishwashing equipment
Most restaurant owners prefer to lease dishwashers from vendors the same way they would lease a Coca-Cola or Pepsi soda machine. The supplier will then be responsible for providing the sanitizing detergents to ensure the machine is working properly to health department standards. When the health inspector performs his periodic inspection, he checks the levels of chlorine and other detergents. Leasing a low-temperature dishwasher costs between $120 and $350 per month, depending on the type, size, and function of the machine. There are also high temperature dishwashers that require a steam extractor hood, also known as a type II hood on them. The Type II hood is expensive to build up front (about $2,000), but high-temperature washers will give you the benefits of requiring less detergent and less maintenance than low-temperature ones. They also make the dishes nice and hot. Purchasing a dishwasher on your own will cost you around $4,000 to $12,000. Installing the equipment, complete with seating area, dish table, garbage disposal, and three-compartment sink, will cost anywhere from $5,000 to $25,000.
Reception and storage equipment
The largest and most expensive piece of equipment in the receiving and storage area is the walk-in/freezer, which will cost between $8,000 and $20,000. Having walk-in freezers is helpful, as they are important in helping to keep food fresh. Instead of arranging for three or more deliveries per week, you can now arrange for two. Your groceries will be easily organized and accounted for when placed on the shelves inside the walk-in closets, making inventory calculation much easier.
bar team
Having a bar is like having another kitchen, which in business terms equals another profit generating unit. You have the option of purchasing a standard bar with under cooler from an equipment dealer, or you can have one custom built. Either way, she plans to spend between $5,000 and $9,000 at the bar.
To equip a functional bar, the following equipment should be considered: cash register, three-compartment sink with drainer, cooler, ice maker, soda dispenser, beer dispenser, wine cooler, glasses, glass washer, mixer, blenders, ice crushers, bottle openers, and miscellaneous tools. In total, the bar equipment will cost between $12,000 and $22,000.
One of the most important equipment in the bar is the soft drink dispensing system. There are 2 types of automatic drink dispensers available: one for mixes and one for spirits. For starters, a seven-valve dispensing system that can calibrate the amount of mix dispensed should suffice. It costs about $150 – $350 to lease this equipment and leasing makes it easy to upgrade the equipment if needed.
Another way to do it is to serve the liquor by hand, which is very popular in some bars. To help with portion control, plastic pre-pour spouts can be attached to each opened bottle. This prevents over pouring by dispensing a measured amount of liquor into a drink. Bar equipment manufacturers often sell these dispensers for $28 or more each.
Conclusion
A. You can never do too much research on what each piece of equipment can do for your operation. If one piece is more versatile than the other, why not get the more versatile one?
B. When deciding whether to purchase or lease equipment, think about maintenance concerns.
C. Don’t blindly trust your kitchen designer to choose equipment for you, as they may not be the best options for your signature menu. Remember, your equipment is your tools to make a profit in your own restaurant business.