Opening a restaurant...Basic restaurant Supplies and equipment

Getting into the restaurant business is surely one of the best decisions you could ever have. People with a passion of cooking and have taken culinary courses or cooking lessons can definitely make it a career path. But in order to run the business successfully, apart from good cooking skills you need the best restaurant supplies as well as management skills.

The requirement should be decided before the start of each project. The budget will also be a great constraint. But if you have an army of highly skilled chefs and top quality kitchen equipment, you will still be able to successfully run your restaurant business. Even if the basic things have been planned very well, the restaurant will have more chances of doing better.

For example, cold storage options and other proper storage facilities will be needed. There should be sufficient refrigeration capacity and the freezers of top notch quality. Lack of it could lead to bulk damage of food that will spell huge losses for you. The number of meals that are served in your restaurant, the type of recipes that are prepared, the total crowd on each day in the restaurant, will determine the amount of restaurant supplies.

It is also important to consider the amount of space needed. If the hotel is too small to accommodate all these equipment, then it is better to buy lesser items of high quality. You will have no other alternative but to work in a cramped space, if you don't. There won't be enough space for the workers to work in.

The market is practically teeming with many stand-alone high quality equipment that are reasonably priced. The most important restaurant supplies include ovens and stove top. Depending on the space availability plus the needs, the model and the design of ovens can be chosen. Convection ovens are used in many places. Those who have limited space in their kitchens can choose an oven that acts as both a normal oven and a convection oven. There must also be sufficient space for the burners and broilers. Steam tables are also available in some hotels. This will keep food at a hot temperature for prolonged periods.

Keeping the kitchen well-equipped with sophisticated equipment is a very wise decision. It will greatly aid you in speeding up the work in your kitchen and generally making it capable to meet even larger projects. It is a trend among restaurants to use walk-in refrigerators. Pots and pans are also of equal importance. They should primarily be placed at the top of your list of needs. Stockpots of a wide range of sizes (from 4 to 25 quart) and capacities need to be kept in the kitchen. It would also help, if you have a wide range of sizes for saut-pans, sauce pans, Dutch ovens, and skillets to accommodate all those types of dishes you will be preparing. Equally important are loaf pans and baking sheets. You should also have food weighing scales, spoons, forks and other cutlery, juicers, peelers, chopping boards, knives, spinners, can openers, graters and zesters.