3 Tips: Make the Best Decisions When Buying Catering Equipment for Your Restaurant

Running a restaurant is fraught with difficulties. Wouldn't it be so much better if we could have a list of tips and tricks for each different facet of restaurant management? Well, you can, but you have to do your research and collect these tips yourself.

Here, we have made your life somewhat easier, by providing you with a list of tips for buying catering equipment. These tips will help to make the most of you money and do the best for your restaurant.

Tip 1: Choose the Same Brand

When buying equipment from commercial catering equipment suppliers, it is always better to stick to the same brand. There are several reasons for this:

1.You're more likely to receive a discount from the manufacturer
2.You only need to contact one manufacture/supplier in order to have all the items fixed/serviced
3.It looks better
4.Because they work in a similar manner, there is less need for training.

Tip 2: Choose Quality over Cost

Initially, one item might appear much more cost effective than another might. Often, a cheaper item is more attractive to the buyer, simply because it saves money. However, it is a false economy. Remember the adage “buy cheap pay twice”.

Choosing quality products often saves you money in the long term. The last longer, they use less electricity/gas (because they often have a higher efficiency rating), and they perform their tasks better. All of these things improve the profitability of your kitchen.

Tip 3: Choose One Supplier and Stick with Them

By choosing a single supplier, you confer yourself with many benefits, including:

•Better prices – they will reward loyalty
•Better expertise – they will spend longer with their loyal customers
•Fast response rates – they will want to keep you happy, because they need your custom. This means that they will come out and fix the equipment quickly, and that they will replace any items as soon as they can.

It is important to choose good commercial catering equipment suppliers to take advantage of the above three bullet points, so do test a few of them out before settling on a single supplier.

If you would like to know more visit Garnersfse.

Smooth Flow Of The Commercial Kitchen

If your kitchen is looking tired and in need of some work there’s a great deal of pleasure, if you can afford it, to refurbish the whole room.

There are some beautiful as well as practical kitchens available through a number of specialist design companies. And the new kitchen can transform your home.

But there are obvious differences between a new home kitchen and a large commercial kitchen. And most kitchen design companies are either in one camp or the other and rarely operating in both sectors.

In the domestic kitchen the only often repeated design tip is the triangle proximity of fridge, cooker and sink. Perhaps the fourth should be a work top near all these three components. These are the most visited spots in the kitchen and having them near each other should cut down on walking.

On the other hand, commercial catering equipment services stress the importance of flow and usually consists of 5 specific areas linked one after the other.

The first area is the storage that is near the goods in area. This is usually situated near the cleaning area of sinks, washing machines and drying racks.  This is often one of the busiest parts of the kitchen.

The next essential area is the food preparation location that follows on from the storage of ingredients and cleaned pots, pans and dishes as well as all the other usual utensils.

Then in the heart of the kitchen is the island containing everything needed to cook the food. This will include ovens, ranges, griddles and fryers. Above will be exhaust systems and the whole island allows for chefs to work either side of it without getting in each other’s way.

In all commercial kitchen planning the trick is to create both space and yet intimacy as all the various chefs must work as a team. It’s not always easy for this to occur and we all know of stories about chefs and waiters shouting at each other or even flinging plates.