If you want to run a quality restaurant service, you need commercial grade equipment. Launching a restaurant is an expensive endeavor, but one that can be quite lucrative if approached wisely. Before you go out and start buying commercial ranges, ovens, warmers, and more, there are a few important things you need to consider: your needs, space, and budget.
Needs
What sort of restaurant are you running? What style of cooking will your chefs be using? What will be involved with food preparation every day? Do you need to own certain pieces of equipment, or can you get by with leasing? How often will you be using certain equipment? Answering these questions will help you to determine what sort of equipment you need most. If you plan on doing a lot of cooking with fresh ingredients, you need a place to store those ingredients and utensils to prepare them. If you are unsure about the type of equipment you will need, it can be wise to consult with your head chef. Remember to also talk to your local building inspector, fire inspector, and health department to find out what equipment is allowed in commercial kitchens. Be careful buying very low cost equipment it may not hold up or preform in a high volume restaurant
Space
You might want a 12-burner range, but that’s going to make it difficult to fit in other important equipment if you have a tiny kitchen. Once you have determined your needs, look at how much space you have available. You will want to measure areas to make sure pieces of equipment will fit before you purchase them. If you are having difficulty determining how you will fit all of the equipment you need, try hiring a commercial kitchen consultant for advice.
Budget
Lastly, you might be limited on the money you can spend on your commercial equipment. Create a budget for yourself and stick to it. You can save money by leasing some equipment instead of purchasing it outright. Always know what your warranty length is some are as short as 90 days and remember to also set money aside for servicing and repairs of your equipment, which will be necessary down the road. For more information, contact CASCO, or follow us on Facebook and Google+.
Needs
What sort of restaurant are you running? What style of cooking will your chefs be using? What will be involved with food preparation every day? Do you need to own certain pieces of equipment, or can you get by with leasing? How often will you be using certain equipment? Answering these questions will help you to determine what sort of equipment you need most. If you plan on doing a lot of cooking with fresh ingredients, you need a place to store those ingredients and utensils to prepare them. If you are unsure about the type of equipment you will need, it can be wise to consult with your head chef. Remember to also talk to your local building inspector, fire inspector, and health department to find out what equipment is allowed in commercial kitchens. Be careful buying very low cost equipment it may not hold up or preform in a high volume restaurant
Space
You might want a 12-burner range, but that’s going to make it difficult to fit in other important equipment if you have a tiny kitchen. Once you have determined your needs, look at how much space you have available. You will want to measure areas to make sure pieces of equipment will fit before you purchase them. If you are having difficulty determining how you will fit all of the equipment you need, try hiring a commercial kitchen consultant for advice.
Budget
Lastly, you might be limited on the money you can spend on your commercial equipment. Create a budget for yourself and stick to it. You can save money by leasing some equipment instead of purchasing it outright. Always know what your warranty length is some are as short as 90 days and remember to also set money aside for servicing and repairs of your equipment, which will be necessary down the road. For more information, contact CASCO, or follow us on Facebook and Google+.