According to a National Restaurant Association poll, what two things are consumers most concerned with when they visit a restaurant? If you guessed menu specific options and good service, you're right.
Restaurants commonly use single huge, two large, and/or three tub sinks. Be sure to look at your clientele, menu, and the tools you use to cook, serve, and feed to best understand how many and what types of sinks are needed for your business as well as where those sinks should be placed.
To customers, it’s the little things that can make the biggest difference. Having multiple sizes and high quality to-go containers, as well as things like condiment containers can go a long way in impressing your to go customers.
When planning a restaurant equipment budget, don't forget the cash register. A computerized cash register can save money. By some expert estimates, 2 to 4 percent of restaurant revenue is lost due to cash register theft or errors.
A stock pot range is a good choice if you do a lot of large volume food preparation for your restaurant. Another benefit of this type of range is that they are highly flexible and can be used for from-scratch preparation, simmering, and even reheating.
What piece of restaurant equipment is considered a money saver that helps restaurants retain an estimated 2 to 4 percent of gross revenues? The cash register!
You probably already know that fire safety laws require the presence of functioning fire extinguishers in restaurant facilities. Did you know, though, that the layout of your kitchen and number and location of those extinguishers is also important?
According to the latest Restaurant Industry Forecast released by the National Restaurant Association, 24 percent of adults visiting table service restaurants believe technology, like wireless network availability, is an important feature.
Any time you shop for restaurant equipment, it’s important that you take accurate measurements of the available space before buying. And don’t forget to measure the doorway to ensure that you can get the units inside.
The amount of equipment you need for your restaurant will heavily depend on how many people you plan to serve. If you’re planning a high volume operation, you may want to double up on fryers so that you don’t leave patrons waiting.
Be sure to establish your drink menu before you shop for glasses. While it can be fun to pick out all the different types of cocktail glasses, you don't want to buy something you won't use.
According to a recent National Restaurant Industry report, restaurant owners consider the following important operational challenges: food costs, retaining employees, securing financing, and attracting customers.
Gas fryers heat oil faster than electric fryers and have a lower operational cost. However, there are some benefits to an electric fryer. They are easier to transport to a variety of locations as they are not tied to a gas line.
You do not have to be a professional to avail yourself of the products offered in a restaurant equipment store. Many sell to the general public and they are a great place to purchase top-flight equipment at reasonable prices.
Many restaurant supply companies offer credit terms and options if you need them or have established a relationship with them.
Restaurant supply companies often offer dining room furniture, tables, and bar stools for sale as well. A variety of styles and makes exist, but it is important that what you buy matches and is comfortable as well as servicable.
The number one rule when it comes to purchasing restaurant equipment is to consider your space. While that huge oven may be efficient for your kitchen line, if the space in your restaurant is limited, it may be a liability in the long run.
Two types of stainless steel are commonly used in restaurant equipment. They are represented by the numbers 304 and 430. The 304 type of stainless steel is the most popular for temperature and corrosion resistance.
When evaluating the potential output of ice making equipment, most ice machine manufacturers use a basic formula that presumes a 50 degree F water temperature and a 70 degree F air temperature. It's easy to see that seasonal factors can have an impact on ice machine output.
A lot of modern restaurants thrive by offering a wide variety of choices, which means you need to cram a lot of stations into your kitchen, which can be tough if it’s really small. Fortunately, a restaurant equipment expert can help in the planning by finding the perfectly sized stations for you.
When outfitting a commercial kitchen, equipment and supplies can include lots of different items. Here are a few categories you may be considering: commercial ice makers, prep tables, freezers, shelving, dishwashers, and even smaller appliance items like commercial blenders and greens machines (large salad spinners).
