Banquet halls of Moscow
By and large, all banquet halls in Moscow can be divided into four types. The first type is a very pathos restaurant, a bill for a banquet in which can…

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Restaurant business plan. Is it profitable to open a restaurant?
It takes six months to a year to create a new restaurant business, not counting the time of "inclusion in the process." The costs of design, interior and equipment are…

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Culinary School as a Business
The business in the field of educational services is becoming more and more popular: early development schools for children, language courses, drawing schools for children and adults, etc. The number…

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15 tips for choosing restaurant equipment

#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just the addresses of the sites that are presented on the first. Why? On the first pages, usually there are online stores that invest significant budgets in SEO promotion, but at the same time do not “bring directly” anything from manufacturers, and certainly they do not have their own production. As a result, the price is on average 10-15% higher and, importantly, there is no proper service in the event of a breakdown.

# 2 Look for video reviews on YouTube, sometimes it’s an expanded video that can give you an idea of ​​whether you need it or not.

# 3 Have a clear idea of ​​the format and culinary theme of your institution? Before making a purchase, work out the planned menu, which can be mainly from dishes of national cuisine or have a multicultural composition. If we talk about the widespread variations of the “European” cuisine, most brands will fit here, limited only by the plug of your budget. But for national cuisines, more specific appliances may be required. For example: for a Chinese restaurant, a WOK cooker; for Japanese, respectively, Japanese Robat grill; For Latin cuisine, the Argentinean grill of Paris is suitable.

#4. Plan your cooking volumes. It is not advisable to purchase excess equipment at the start. Usually from the moment of opening to a full and constant workload of a restaurant a certain period of time passes, on average it is 3-6 months. During this period, you will definitely decide what exactly is missing, a combi steamer, a refrigerator or a tenderizer.

#5. On your own or with the help of lawyers, review your restaurant business requirements. First of all, this concerns the requirements for fire and sanitary safety of visitors and institutions. As an example for grills and barbecues with open fire, they should be located on the street or indoors, but with a special exhaust hood, plus be equipped with fire extinguishers.

# 6 Relate the technical specifications of the purchased kitchen or bar equipment with the capabilities of your establishment. Most electric ovens and stoves require a connection of 380V – will the restaurant power supply? Or a powerful industrial gas stove consumes a lot of gas, and there is not enough pressure in the gas pipeline. Not to mention the overall dimensions.

# 7 Choose professional equipment for restaurants and bars. Of course, it costs more than household, but also designed for longer and higher peak loads. And believe me, there is nothing worse than in season, and even at rush hour – a broken convection oven or stove, on which 80% of your menu is cooked.

#8. Buy domestic and / or well-known brands that have long been on the market and provide a full range of information, technical and service support. That is, when buying a combi steamer, you must explain and show each of its functions; If necessary, service or repair, do this within the shortest possible time.

#9. Perform routine equipment diagnostics. This will significantly increase the resource and quality of work. But before concluding a service agreement, carefully study the history and experience of the company with which you want to cooperate.

#10. Do you have or plan to purchase an industrial dishwasher? It will be correct if you use consumables recommended by the manufacturer, for which the density and consistency are specially selected for optimal flow and spraying of the solution through the nozzle nozzles and, accordingly, a high-quality dishwashing.

#eleven. Take refrigerators, chests and chambers with a margin, both in volume and power. The first is useful if suddenly one refrigerated cabinet fails, and you will need to take products and workpieces located there somewhere. Regarding the power reserve, this is relevant for summertime, when refrigerators and chambers are working at full capacity, due to the increased ambient temperature.

#12. Properly organize the workplace of your employees by equipping kitchen shops and a bar: shelving, refrigerated display cases, shelves, etc. Ergonomic and “friendly” arrangement of inventory and equipment will contribute to improving the quality and speed of service for guests of your institution.

#thirteen. Decided on the equipment for your restaurant? Decide which company you will buy from. Look at completed projects, whether there are famous or chain restaurants, as well as supermarket chains. To become a supplier of such large customers, companies undergo rigorous selection and must adhere to strict requirements in the supply and availability of working capital, all this is an indicator of the reliability of the supplier’s company.

#14. The restaurant project today remains one of the most sensitive topics. The thing is a catastrophic lack of qualified

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