Selecting the perfect equipment for your restaurant kitchen can be made easy by involving your chef, prioritizing your needs, working with a trusted dealer or brand, and more.

Building a restaurant kitchen is a lot like putting together a huge puzzle. It takes time and careful thought. All pieces must fit together perfectly to achieve the desired results. If any of the parts are missing or put in the wrong place, it will be a problem and the finished product will be affected. One of the most important pieces of the kitchen of your restaurant is the equipment. From large equipment like refrigerators and ovens to smaller devices like food processors and mixers, each plays a crucial role in turning ingredients into delicious dishes for your customers.

To make equipment purchases, you will gather as much information as possible to help you make the right decisions. That’s why we’ve compiled this list of some of the most important considerations to keep in mind when purchasing restaurant equipment.

Involve the chef.

Much of what your restaurant kitchen will require in terms of equipment will have to do with the menu, and the one who knows that menu best is the chef who developed it or will execute it once the kitchen is up and running.

At a minimum, your chef should provide a list of the necessary equipment, but it would be even more beneficial to get his opinion on specific models or brands. Your knowledge will be valuable in comparing various features and functions. They can even save you from spending more on a feature that won’t actually be needed when it’s time to start cooking!

Prioritize your equipment.

Starting the equipment buying process without a clear budget strategy is a mistake.

Organizing your list of equipment according to the most essential will help you decide why equipment you should pay more for and for which you should not. Your chef’s ideas will be especially valuable in prioritizing.

Energy efficiency.

Budgeting for new restaurant equipment should involve more than just considering the initial cost of each piece of equipment. It is also important to consider the lifetime costs associated with its operation, including the energy it will require.

This point is particularly important when selecting equipment that requires the most energy, such as refrigeration units. Selecting a model that is more energy efficient is sure to benefit you in the long run, even if it means spending a bit more initially.
One of our most efficient restaurant equipment is our decarboniser machines.

Normative compliance.

Running any business means complying with a variety of regulations that apply to protect the well-being of your customers, your staff, and the public. Restaurants are no different and even have the added responsibility of keeping the food they serve safe. This point will have to be taken into account when buying the equipment as well.

The measurements of your kitchen.

Make sure you go into the buying process with a clear idea of ​​the type of space you have allocated for each piece and stick with it! You may be tempted to tweak your overall kitchen design to make room for a team that you have your heart set on, but that will likely set off a chain reaction of adjustments that will ultimately put the job of building. cooking is much more difficult.

Knowing the problem in terms of restaurant space, our product ranges consist of different models with different sizes that adapt to these different needs.

The processes of your kitchen.

The flow of activities in a kitchen will depend on the style of service you provide. The equipment you select for your kitchen should complement those activities.

Ask yourself how food and staff will move through the kitchen and what pieces of equipment would maximize that movement. Follow this thought process for each important piece of equipment in your kitchen to assess how it will contribute to the overall efficiency of the kitchen.

Style.

This point is perhaps most applicable to restaurants that have an open kitchen style, where kitchen operations are visible to guests in front of the house.

Customers don’t just take their food into account when forming an impression of an establishment. They take into account the entire experience, which includes what they hear, smell and see. If your customers can see inside your kitchen, or glimpse it, you want them to be impressed. Faced with two variants of a device comparable to each other, opt for the most elegant.

Frucosol manufactures and sells equipment for the hotel and catering industry since 1991. You can see our catalog or contact us for personalized help with the equipment needs of your restaurant.