A seed sown for growing business needs a lot of thoughts, efforts, and currency to let it bloom widely. When it comes to the restaurant, the pilot starts with the kitchen. A kitchen requires both professional staff and sharp kitchen equipment. The agenda is to attract customers, and the key to that is good food served smoothly in an ornamented place.
In addition to chefs, servers, and equipment, space matters too. If you have space, you can fill it with equipment (which can be done gradually). But if the place isn’t spacious enough, what to do! This links the resources with profit.
Contribution of a kitchen in a Restaurant
If a restaurant is a life, the kitchen is soul. Everything from tip to toe happens here, from making dishes out of groceries to cleaning dishes. It is 5 times the size of the kitchen we work in at home. Hence increased production but also more risks of accidents and/or wastage. So it is better for the team to be more careful and organized.
The kitchen shares an equivalent and enormous amount of total investment. It can be started with basic things such as ovens, grills, mixers, and exhausters. Upgrades or new items can be installed later on. Also, the items you already have would require maintenances from time to time, so it is better to carry warranty cards.
It is necessary to work under budget. Spending blindly could get you to end up in a mess. Thus while purchasing, try to keep the temptations in control. With good fortune, you can get stuff from sale or auctions.
List of Equipment
- Deep Fryer
- Walk-in Cooler
- Saute Pans
- Baking Sheets
- Baking Pans
- Chef’s Knives
- Fire Extinguishers
The size of the kitchen decides the variety of equipment. Tip of the day is spent wisely, buy smartly.