11:20 AM restaurant kitchen equipment | ||||
#Acquiring Kitchen Equipment for Your Restaurant New York has the Bowery. Chicago has Restaurant Row. Most major cities have this kind of restaurant supply street. Whether the products are new or used, you'll likely buy it here. If you're not located in a major city, going to one may be worth the trip, just for the money you can save and for the used equipment, but bring your bartering hat and do your homework. Know what equipment you need for your operation and the menu you've chosen. Know what it costs new and used. Shop around. Check out equipment Web sites, national companies, local companies, and restaurant equipment auctions. Talk to other people in the business about their good experiences and bad ones. Get names from them about good companies to work with. If they can introduce you to someone specific, you'll be a step ahead. Building a big kitchen is a huge expense. Consider hiring a consultant to advise you about purchasing equipment. Here's what a consultant can do:
In a restaurant situation, the simpler the equipment, the better. For example, skip the equipment that boasts internal sensors. They're virtually useless and just another part that can break. Looking at leasingFinding financing for equipment is tough until you're an established high-volume restaurant. But feel free to check with your bank if you need a piece of equipment you really want to purchase. Leasing equipment has certain advantages. You pay for equipment only for the time you use it. When your lease is up, you get a brand-spanking-new piece of equipment with all the latest gadgets by signing a new lease. And when a piece of equipment breaks, it's not your responsibility to fix it. Things shouldn't change between the time you talk to your salesperson and the billing department sends you a bill, but sometimes they do. Spell out all the financial details in the agreement so you're not surprised when the bill arrives. Get it in writing and check your invoices. Here are a few items, in particular, that you are prime candidates for leasing:
Depending on your volume of purchasing, food suppliers such as U.S. Foodservice, Gordon Food Service, and SYSCO give you a computer with their ordering software that you can use for other business applications. They want to make it as easy as possible for you to place orders with them. Buying used versus newWhen buying restaurant equipment, negotiating is acceptable and expected. For example, say, "I'll buy this oven and grill if you throw in the stainless steel table." You may walk out with a mixer and food processor instead, but you probably need them anyway. With used equipment, get some kind of a guarantee in writing. It may not be an extended warranty, but you need some assurance that it's gonna run for a while. When you buy used equipment, you trade off extended warranties and factory support in favor of a lower price. The only way that used equipment benefits you is by saving you money. If you don't save money buying used equipment, you might as well have bought new equipment in the first place. Don't worry about missing knobs and handles. You can usually add them. Focus on the all-important questions: Does it work? Will it work tomorrow? Is there a guarantee that it will work a week from now? Don't buy very specialized pieces of equipment used, such as a combination oven (a combination steamer and convection oven) or a conveyer oven. You benefit from a warranty and complete information on the ideal cleaning and maintenance regimen that comes with a new oven. You can buy many pieces of equipment used, like those in the list below, and sleep soundly:
| ||||
|
Total comments: 0 | |