A successful restaurant starts with its most important element: its location. You need to make sure that you will have a steady flow of customers. An example of a good location would be in a business area. Business people are always on the run and are ready to spend on good food, in order to save time. Likewise, good locations are touristic areas, or even a place in the middle of a city, but which has something more peaceful to it than the rest of the neighborhood, perhaps a park, or a pond, a few trees etc. People need to relax when they are eating.
Next, you also need to carefully evaluate to how much food you will need to prepare on a daily basis. This will pretty much dictate the size of your restaurant and, consequently, kitchen equipment. As you know, professional kitchen equipment is more expensive, durable and voluminous.
Rather than investing in new equipment, many restaurant owners prefer to buy ‘used’ commercial equipment, simply because it’s cheaper. An option would be to lease the equipment. It you own a coffee shop, for instance, you can conveniently purchase your equipment in a package from well-known supplier. It’s a good idea to try to get your equipment directly from the manufacturer frozen fruit puree. This way, you will avoid intermediary commissions. Moreover, you will have access to special offers. It’s good to keep in mind that packages of equipment will save you as opposed to getting individual parts.
An important aspect in the good functioning of a restaurant kitchen is its layout. The kitchen design specialist knows the kitchen workflow very well. He or she will position the stoves, sink, washing machine etc. in such a way that it takes the least possible time to move dishes and utensils from one workplace to another.
There are a few essential pieces of equipment required in a professional kitchen. Dishwashers, sinks, walk-in freezers, food storage containers, wire shelving, mixers, food processors, bakery equipment, grills, ovens and warming drawers are some of the essentials. All heavy-duty equipment must be durable.
Even if you opt for second hand equipment, it’s important to try to stick to a high quality standard. Little used commercial equipment can be purchased at a fraction of the price of new equipment.
As you may know, commercial kitchen equipment depreciates in value over time. Above a certain age, it’s not really worth acquiring it anymore and you’ll be better off getting new one. New equipment comes with the added advantage that it’s more modern and efficient. One of the most important features of the equipment you are considering is its ability to withstand improper handling. Also, make sure to ask about warranty terms, who can maintain it and how available and expensive are the spare parts.
Sometimes, commercial kitchen equipment is sold due to a malfunction or weak performance. Unfortunately, it’s rather hard to detect hidden faults and it takes an experienced eye to catch the problem. Ask your prospective seller to turn it on for you and study it carefully at work. Pay attention to unusual smells, noise, vibrations, overheating etc. Last, but not least, make sure that the equipment is safe to use.