Eggs: The Creative Ingredient

3 Equipment Purchasing Tips For Your New Restaurant

by Ethan Stone

Are you opening a new restaurant? If so, this is probably an exciting time. You're likely busy with things like planning the menu, getting the decor right, and marketing your new business. However, one thing you shouldn't ignore is the equipment in the kitchen. Many first-time restaurant owners make the mistake of going with the least expensive equipment available. That decision can actually end up costing a lot more money in the long run. The kitchen is the heart of your new business, so it's important that it's as productive and efficient as possible. Here are three tips to help you find the best equipment possible within your budget:

Consider usage when buying. It would be nice if you could but the highest-quality, most expensive equipment possible for every station in your kitchen. However, that just may not be possible. Instead, try to be strategic in the areas where you save money. There are some pieces of equipment that are going to get a lot of work, like your refrigerators, freezers, ovens, and stoves. On those items, you probably don't want to go cheap.

There may be other items, though, that are only used for one or two things on the menu. For example, maybe you need a broiler or deep-fryer, but only for a few dishes. If it's not going to get regular use, that may be an area where you can look for a less-expensive or used option.

Pay attention to energy efficiency. Utility expenses will be a major cost for you once your restaurant is up and running. If you're serving lunch and dinner, your machines will be running nearly all day. And your refrigerators and freezers will be working around the clock. If you buy inefficient equipment, you'll likely spend way more on utilities than you saved on the equipment.

Any equipment you look at should have efficiency ratings. Pay attention to these and consider them carefully when making your decision.

Remember to keep maintenance in your budget. There's nothing worse than an equipment failure right in the middle of a busy dinner service. All it takes is for one belt to come loose and you could have smoke filling your kitchen and making food inedible. Most of the time, these issues can be prevented with simple, regular maintenance. Unfortunately, too many restaurants skip regularly scheduled maintenance in an effort to save money. However, equipment failure will often cost them much more in terms of lost business.

Ask about maintenance on every piece of equipment you buy and factor that cost into your annual budget. Also, see if the dealer offers a maintenance package so you can have it completely handled by a team of experts.

For more information, visit a restaurant equipment dealer such as Canada Food Equipment Ltd. They can help you find the right equipment for your new restaurant.

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