Restaurant Basics

 

After your building and your kitchen, the biggest bulk of your investment is your restaurant equipment. Your investment on your equipment depends largely on the size of your restaurant and its kitchen.

These days, you can browse, select and purchase your equipment online (including shipment) which will eliminate all the old hassles of purchasing, transport and setting up equipment on their proper areas in your kitchen.

Kitchen items

One note to take is you may not need every item you initially listed as important equipment piece. You may need only the extra items that are specific to the concept of your restaurant. Concentrate on the quality of your basic equipment necessities and you are good to go.

Depending on the size of your restaurant and its support kitchen, you may not need every item listed as important equipment or kitchen supplies. You may need only the items that are specific to your restaurant equipment online Brisbane concept.  

Here’s a random list of your basic equipment for your use.

Cooking utensils

You need to get all of the sizes and shapes of your known pots and pans, all the types of mixing and tasting spoons, the spatulas and ladles, all the bowl sizes, squeeze bottles and all the other essentials.

You can always add to your cooking utensils sometime later. Also, you might need more than one or more items to each group. You can’t wait for the dishwashing to finish should you have your sauté pans dirty.

Serving

If you have no place to put your food on, you won’t have a restaurant equipment online Brisbane. You also need to double the number of your plates, cutlery, glasses, and bowl from your initial estimates.

The general rule of thumb is counting the number of your tables you have and how many guests it can carry. This would give you some numbers on how many eating equipment you need.

Also include the average number of plates or glass you will lose everyday due to breakage.

Coolers

All kitchens need refrigeration. They are to keep your food fresh. They should be the correct ones for the type of restaurant equipment online Brisbane you have.

Freezers are also important. You have to have one to keep uncooked food materials from spoilage when not yet in use.

Some industrial grade refs are designed for unique needs. Some can cool large pots of sauces to a safe temperature in record short time.

Storage shelves and racks

Installed shelving is great in storing the various appliances for perishable (and non-perishable) food. Typically, workers love seeing new extra liter containers, hotel pans and other needed at the prep table

The mobile storage racks are also handy because some stored materials are needed in some places and needed to be transported.

Prep counters

 Cutting surfaces are basic to any commercial kitchen and these are the work of prep tables and counters. A stainless steel cutting surface cannot absorb bacteria from the food and meat juices and can withstand harsh cleaning.

Slicers do the precise cuts of meat and cheese with speed. If your menu is heavy on sandwiches, you need one. If your slicer needs are low-volume, use the manual slicer, a less expensive option.