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Editor’s Note: This is the sixth edition of a regular column on www.elrestaurante.com. Pepe Stepensky, a veteran restaurateur and a long-time member of the el Restaurante Advisory Panel, is offering his advice to any el Restaurante reader with a question. When he does not have a specific question to answer, he will write about the steps to opening and running a restaurant. Click here to email him a question.
One of the largest expenses in opening a restaurant is undoubtedly the equipment you will have to buy. Although there is a minimum list of equipment that you will require, don’t buy more. Wait until you open to the public and then determine what else you need.
Each chef and his staff have a particular way of working and creating their dishes; even more so if they have worked in other kitchens before. Thus, it’s important to have your chef and staff help you create the list of required equipment. They will guide you in the most essential things they will need to fulfill their mission. Also remember that the purchase of equipment goes hand in hand with the design of the place, so consider working together with your architect before making any decisions.
Remember that the most important thing in a professional kitchen is that the traffic of dishes flows towards the customer area in a uniform and orderly manner. As you prepare the list of equipment you’ll need, also take into consideration the space available. Everything needs to fit!
The kitchen is the heart of your restaurant. It contains everything from ovens to grills to freezers. Here is a basic list that will serve as a starting point to equip your restaurant.
Kitchen equipment:
1. Fire suppression system: Apart from being required to open, this system is basic in the event that a fire starts in the kitchen, whether it is open or closed.
2. Extraction hood: This is essential to maintain ventilation and air quality in the kitchen, eliminating odors and fumes. There are different sizes and you can also have them made to measure. Some are made for drawing out steam and others for grease; make sure you are getting the right kind, based on your menu.
3. Fryer
4. Grill
5. Convection oven: Provides uniform and fast cooking in the cooking of your dish.
6. Microwave: Useful for reheating food and speeding up some processes.
7. Freezer and refrigerator
8. Ice machine: Rent this; don’t buy it. Its maintenance is very expensive and it is one of the pieces in the kitchen that breaks down the most.
9. Industrial dishwashing machine or sink with three compartments: If you are going to use disposable tableware, it is not necessary to buy a dishwasher.
10. Kitchen utensils: Do not forget to buy pots, pans, knives, ladles, spatulas and all the necessary utensils for preparing food. Buy the essentials and as we said before, adjust as you see the need.
11. Cutting boards: These are sold in different colors to avoid cross contamination.
12. Mixer and blender
13. Food processor: A versatile tool that will speed up food preparation, from chopping vegetables to grinding meat.
14. Preparation tables: They must be made of stainless steel.
Furniture:
15. Tables and chairs for diners
16. Storage shelves
Other tips
- In my personal experience, buying used equipment has not been wise in the long run. We do not know how the previous owner treated or maintained the equipment. Most likely, in the end, you will end up spending more on repairs, gas leaks, and parts, than if you had just bought new equipment from the beginning and with a guarantee. If you add to this the loss of time or the risk of not being able to function properly, the conclusion is that the savings were not worth it.
- You will learn that it is more expensive to repair certain pieces equipment than to replace them with a new ones.
- There are many price options for equipment manufactured in different parts of the world. Ask for more than one quote and be sure to compare apples to apples because there is a wide variety of brands and they all have different characteristics.
- Make sure that all your purchases have at least a two-year warranty on parts and installation.
- Many pieces of equipment can operate with either with gas or electricity. Make sure you order the correct one.
- Remember that once you open you must give your equipment monthly maintenance, especially everything related to refrigeration.
Although it is good to work as a team, remember that at the end of the day you are the one who has the last word so that there are not, as they say: "too many chefs in the kitchen" and you cannot move forward.
Remember, Pepe wants questions! Fire away: Click here to email him a question.
Pepe Stepensky has 35 years of experience as a restaurant owner. He also is a published author and a three-time Emmy winner as a documentary producer and director. He and his wife Deborah own five fast casual restaurants in San Diego, CA. Click here to email him a question.