COMMERCIAL KITCHEN EQUIPMENT PLANNING GUIDE
What Are the Challenges of Planning Commercial Kitchen Equipment?
Planning a commercial kitchen involves several key challenges:
- Identifying Required Equipment: Determining what equipment you need for your restaurant’s unique menu can be complex. You need to carefully consider the specific cooking, preparation, and storage needs of your menu items.
- Sourcing Equipment: Finding reliable suppliers who offer quality equipment at reasonable prices is another challenge. Balancing cost with the longevity and efficiency of the equipment is crucial.
- Installation: Proper installation is critical to ensure that all equipment functions correctly and efficiently. Professional assistance is often required to adhere to safety standards and local codes.
- Maintenance: Keeping equipment in good working condition requires regular maintenance. Planning for ongoing maintenance and understanding warranty and service agreements are essential for minimizing downtime and repair costs.
Here, we’ll discuss how to choose the kind of restaurant equipment that will pay off in the long run.
How Much Does Commercial Kitchen Equipment Cost?
Kitchen equipment is a considerable expense for a new restaurant. On average, new restaurants spend $115,655 for bar and foodservice equipment when establishing their businesses.
Should You Purchase New or Used Restaurant Equipment?
Purchasing restaurant equipment can be a significant investment, and deciding whether to buy new or used equipment depends on several factors:
Pros and Cons of Buying Used Equipment:
Pros:
- Cost Savings: You can cut costs in the kitchen by purchasing pre-used equipment, which is typically less expensive than new items.
Cons:
- Warranty Issues: The sale of used equipment may not include a warranty, leaving you responsible for any repairs or replacements needed shortly after purchase.
- Maintenance and Repairs: Used equipment like fryers and ice machines can require expensive replacement parts and may have a shorter remaining lifespan, leading to higher maintenance costs.
Pros and Cons of Buying New Equipment:
Pros:
- Reliability: New equipment typically pays off the most in the long run and gives you the least amount of hassle overall.
- Warranty and Support: New equipment usually comes with a warranty, providing peace of mind and coverage for repairs or replacements.
- Efficiency and Technology: Newer models may offer better energy efficiency and updated technology, leading to long-term savings and improved performance.
Cons:
- Higher Initial Cost: New equipment is more expensive upfront, which can be a significant investment for a new restaurant.
Buying some of your commercial kitchen equipment used gives you more to spend on other equipment with shorter lifespans. However, while purchasing pre-used equipment can save money upfront, particularly for items with long lifespans like gas equipment, new equipment generally offers greater reliability, fewer hassles, and potential long-term savings. Evaluate the specific needs of your restaurant to balance cost and functionality effectively.
How Should You Set Up Your Kitchen Stations?
In stocking your kitchen with foodservice equipment, you first need to think about what each food preparation station will require. How many cutting boards will you need on the prep station? How many sauté pans will be required on the hot line? Additionally, you need to consider how you’ll stock each station with sufficient hot and cold storage in preparation for service.
What Basic Equipment Should You Buy First?
Discuss with your chef and kitchen staff what is needed to prepare all of the dishes on your menu. Work backwards from serving, cooking, prepping, then storing. Always outfit your kitchen first with the basic foodservice equipment before you add on the bells and whistles.
Why Are Cleaning Supplies Important for Your Commercial Kitchen?
If you don’t keep a clean kitchen, then you’ll be violating health codes before you even open your doors! Prepare the kitchen with cleaning buckets, mops, hand soap and other essential cleaning tools. Educate your team on best practice cleaning methods and code compliance so everyone is familiar and can maintain clean standards.
What Safety Equipment Does Your Commercial Kitchen Need?
A commercial kitchen can be a dangerous place if it’s not outfitted with safety equipment. Before you do much else, be sure to outfit the kitchen with rubber floor mats, a fire extinguisher and a First Aid kit. Ensure your chef and their team know how to operate the prep and cooking/baking equipment. A good dealer will be sure to offer some initial training for you and your staff.
Why Should You Invest in Heavy-Duty Tabletop Equipment?
Just like you wouldn’t purchase an oven that was meant for residential use, you wouldn’t buy plates or flatware made for light use in someone’s home. Restaurant tabletop needs to be attractive, but more importantly, it needs to be durable. After all, you want it to be able to withstand many heavy-duty spins in the commercial dishwasher. There are many options and styles of tableware, so it can be particularly helpful to meet with a specialist for education and guidance on what will work best in your establishment. Contact a Boelter expert, we are here to help.
How to Choose the Right Refrigeration for Your Commercial Kitchen?
Refrigeration can be a complex and varied decision when it comes to foodservice equipment . Do you need a blast chiller, an undercounter refrigerator or both? Do you have enough space for a walk-in refrigerator, or will you make do with multiple, divided types of refrigeration? It's essential to know what is needed to support your menu. When you understand what your space needs to function optimally, you can then review options and prices and determine what's the best fit for you. Our guide to choosing the right refrigeration equipment will help you ask the right questions.
It can be extremely helpful to work with a commercial kitchen design pro to assist in optimal efficiency planning. When you're ready to get started, contact a Boelter expert.
Kitchen Planning Partners
For first-time or even seasoned restaurateurs, outfitting commercial kitchens can be a daunting challenge. Boelter Commercial Kitchen Solutions can help you design and construct an efficient, optimal kitchen that will boost your productivity and ROI. We can help you not only choose and install your commercial kitchen equipment but also select supplies that will offer you the longest-lasting returns.
With over 90 years of experience working with emerging brands and established chains, we understand the entire development process in foodservice design. Browse our recent projects to see the Boelter difference.