When setting up a commercial kitchen, choosing the right equipment is crucial for the success of your business. A wine bar doing small plates in the middle of the CBD will need a very different setup compared to a bakery in the burbs.
Our designer outlines how to find out what you’ll need to get your business up and running.
Thinking about Your Kitchen’s Workflow
Before diving into specific equipment, consider your menu and production needs. Think about the most popular dishes and how you can streamline the movement of your staff to speed up overall kitchen efficiency. You’ll also want to think about portion sizing and the capacity of your business. These factors will help you work out the size and quantity of equipment you’ll need.
Your wine bar would need kitchen equipment like flat tops, grills, at least one fryer and an oven. For a bakery, you’d use your kitchen budget with ovens, an industrial bread slicer, a mixer and a few other bits and pieces. If you’re new to the game, give our team a call. We’ll be on hand to help you work out the perfect setup for your new business.
For the prep station, how many cutting boards will you require? On the hotline, how many sauté pans will be needed? To minimise confusion or shortage in the kitchen during service hours, count the number of knives needed, kitchen towels, mixing bowls, deep frying equipment, and other similar gadgets that are used regularly before purchasing. You should also think about how you’ll prepare for service by stocking each station with enough hot and cold storage.
Influences on Your Kitchen Equipment Choices
Several factors should influence your equipment choices, including:
Space: Measure your kitchen space to ensure the equipment fits and allows for smooth movement. The big refrigeration unit you’re considering might not fit into your kitchen.
Energy Efficiency: Look for energy-efficient models to reduce long-term operating costs.
Warranty and Support: Consider the warranty and after-sales support offered by the suppliers you are considering. The challenge of a kitchen is the unexpected repair jobs that crop up – like the lowboy doors that fall off after the kitchen hand closes it too hard or the fryer that doesn’t keep oil at the right temperature. Choosing a supplier like Caterall that offers comprehensive aftersale support means you’ll always have someone to call.
The Costs
The cost of commercial kitchen equipment can vary widely. It’s essential to balance quality and budget. Consider both the initial purchase price and the long-term operating costs, including energy consumption and maintenance. There’s also the question of secondhand or new. While some appliances and equipment, if looked after, can be great second hand purchases, they might not come with a guarantee.
Where to Find Help
Our advice? Take the time to research and be choosy. You’ll be relying on your commercial equipment supplier for the quality and value of your equipment. You’ll want to look for the supplier that treats you as a priority rather than another sale.
Good equipment makes a difference. Book your commercial kitchen consultation with Caterall today.