What are the Equipment’s You Need to Start a Restaurant?
Let’ Start Equipment is your biggest expenses when planning to start a restaurant business. Understanding the required equipment will serve as the starting point of knowing if you have what it takes to get started in the first place. Although there always will be compromises to make in regards to the size of the restaurant you are going for the overall concept and your budget. However, the equipment is a must for any decision you make. You dive in too much investment in equipment and you encounter running cost in the long run. You skimp and end up not getting the desired results. I bet no aspiring entrepreneur wants any of these to happen. Here is a guide giving by Casa Albergo Positanonews to help you make the best choices when it comes to restaurant equipment. Read on for inside scoop!
FOH and BOH equipment FOH AND BOH are abbreviations in restaurant slangs used to refer to as front of the house and back of the house respectively. The front of the house includes where service takes place and areas that re visible to customers such as the dining areas and bars. The back of the house is where food preparation takes place and it is not visible to the customer. Analyze your restaurant equipment in regard to FOH and BOH. FOH for both the dining areas and bar. BOH for the kitchen.
Restaurant Kitchen Equipment Your kitchen is where the culinary skills is brought to life that is why it needs to be equipped with the right tool to ensure proper functioning. The kitchen equipment varies widely on the type of meal you want to go for. Equipment required for running a pizza restaurant is different from the bistro. Thus, tweak this list according to your needs.
Production Area • Refrigerators and freezers for storing perishable items • Food preparation counters that are easy to maintain • A commercial oven specifically for the menu you want to serve • Food warmer to make workload easy • Preparation sinks and hand-washing sinks. Ensure it meets the requirements of the local health authorities. • Storage areas such as shelves and racks to keep food items, supplies, pots, pans and many more. • Other small appliances needed for production. These include food cutter, slicer, food processors, griddle-tops, cheese melted, steamers, pots, steam kettle, Toasters.
Service area • This is where side orders such as salads, sandwiches are prepared and finishing touches are done on the meal. This area is most times separated from the food production area and equipment include: • An ice machine to make serving cold drinks easier • A stand, coffee maker for the beverage area • Glass fillers • Utensil rack, Cutting boards, toasters and so much more.
Front-of- House Equipment • The FOH is where your customers will be and the equipment is what they will come in contact with. Chose according to t the theme of the restaurant but ensure it is durable, comfortable, presentable and easy to maintain. Equipment includes: • • Tables and chairs are the primary requirements • Dishes, silverware, glasses, coffee cups and so on, purchased according to the table capacity and settings. • If you aim to provide top-notch service, you will need to provide napkins, placemats and table cloths. • For other things that don’t require the help of the kitchen such as salads, pre-plated desserts, beverages, a refrigerator is essential. • Salts and pepper shakers are also important.
Bar Equipment • If you intend to incorporate the bar in your restaurant, then, you need to be prepared for its own equipment. You will need a beveragedispensing system, glasses and glassware storage area, ice machine, mixers, ice machine, bottle openers, and a dishwasher. • Restaurant equipment involves huge investment that will benefit you in the long run if done properly. “For the heavy ones, you can decide to go for leasing, second-hand equipment or purchase new ones. Whatever, the case, ensure they are exactly what your restaurants need,” advises Casa Albergo Positanonews.
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