Restaurant Equipment Continued…

Dinnerware and Flatware

Your restaurant will need sufficient plates, bowls, cups and saucers. You can find these items in many different styles made from ceramic china, melamine, plastic and glass. You will need to decide what style you want to blend with your décor and you need to calculate for breakage and growth to make sure you are never out of these rudimentary elements.

Flatware includes forks, knives and spoons that are appropriate for all of the food and condiments you serve. Take into consideration revolving specialty dishes as well as special requests. Stainless steel is the most common material used for flatware, but more expensive varieties are available including silver and silver-plated.

Other

Other visible elements you will need for your dining room include but are not limited to tabletop supplies: salt and pepper shakers, sugar pourers, serving baskets, tortilla holders, ramekins, trays, ashtrays, napkin dispensers, sign holders and pizza stands; buffet supplies: condiment caddies, display cases, buffet utensils, sneeze guards and soup kettles; server needs: aprons, coffee makers, drink dispensers, pitchers, check presenters, writing utensils, menu covers, trays, tray stands, corkscrews and towels; linens: tablecloths, table skirts and napkins; bar supplies: countertop equipment, mats, tools, refrigerators, rails, ice machine, perishable goods, disposable accessories and sinks.

Food Prep/Cooking/Baking

A well designed food prep area is necessary for your kitchen staff to function well. You will need to find worktables to maximize space available, vegetable prep tools, meat slicers, food processors, scales, tenderizers, thermometers mixers and meat grinders.

Your food prep area must be designed within appropriate distance and placement from your cooking and baking equipment. This equipment includes ranges, grills, ovens, microwaves, fryers, toasters and griddles. You will need a heat lamp in close proximity to set the prepared food while waiting to be taken to the customer.

Refrigeration

Keeping your food properly refrigerated is not an option. You must have the proper equipment to maintain the temperature you need for refrigerated and frozen foods to stay safe and fresh. Your choices of refrigeration equipment will include reach-in, under-counter, walk-in, display, bar and salad or pizza prep refrigerators. You will also need freezers including chest and walk-in.

Ice machines can also fall under this category. Many restaurants find themselves short of ice in a busy lunch or dinner rush. You will need to use the highest number of customers you may serve on any given day to calculate your ice needs. Different types of ice machines include under-counter, modular, bar and countertop models. An ice machine filter must be purchased along with your ice machine.

Deciding Factors

Your restaurant equipment needs may seem unending. However, it is possible to plan successfully for this expense and find quality equipment that will remain in good working order for years to come. Most companies that manufacture and sell Restaurant Equipment can offer you helpful buyer guides or walk you through the buying process. Sales representatives can help you determine what models and kinds of materials of Restaurant Equipment you need depending on your space, capacity, budget and personal style.

As restaurant trends come and go, your equipment should maintain its usefulness despite these possible changes. If you plan correctly before buying, you are bound to be happier with your purchases. In addition, proper planning will insure that you stay happy with the equipment throughout the life of your restaurant.

By Amy Holder