Chapter 10: Choose The Proper Equipment
THE RIGHT EQUIPMENT FOR THE JOB
The excitement of getting new equipment, coupled with the legitimate desire to have the right tools, can be a stumbling block for unseasoned restaurant owners. Overspending or going heavily into debt for restaurant equipment puts a new business in a financial “hole” that is not easy to overcome. Selecting poor quality or inadequate equipment can cost you significantly more in the long run than investing in the best piece of equipment for the job. To help you choose the right equipment, tools, and utensils for food preparation, storage, dispensing, and cleanup, you will first need to consider the following issues:
• How will I know what type of equipment I need? Thumb through food service equipment catalogs. Look for capacity figures, energy ratings, materials used, and construction methods.
• Hire an equipment specialist. An experienced consultant is invaluable in equipment purchasing. He can handle the research, calculate life cycle costs, determine suitability, and negotiate pricing on your behalf. Look for a food facilities designer in your area. Equipment dealers and manufacturers also have consultants to assist you. Beware of potential biases though; these people are ultimately salespeople.
• Match equipment to your immediate needs. Over-equipping your kitchen is a poor use of resources. Since growth is not guaranteed and needs frequently change, do not over plan for the future. It is better to use and depreciate equipment fully than to take a loss on resale or trade.
• Visit the Food service Equipment Reports’ site at www.fermag.com for evaluations, manufacturer resources, and buyer’s guides.
Establish basic equipment needs
Review your menu offerings, food service style, and projected number of guests in order to establish basic equipment needs and capacities:
• Determine whether you need a dedicated piece of equipment or a multifunction unit.
• Calculate capacity requirements.
• Will you be able to deliver enough hot fries during lunch?
• Will you need to purchase extra dishes or a faster dishwasher?
• Compare purchasing prepared/preprocessed products against the cost of the necessary equipment, raw materials, and labor costs to prepare your own.
MAKING WISE EQUIPMENT PURCHASES
Restaurant needs differ. But getting the best value for every dollar spent is a universal concern. Here are some helpful suggestions to ensure you get the necessary quality, service, and performance out of your equipment:
• Seek out recommendations. Unfortunately, there is no Consumer Reports for restaurateurs. But asking peers, used equipment dealers, industry association members, and food service equipment specialists can help you learn about desired features, life expectancies, and brand names to consider or avoid.
• Contact your local gas and/or electric utility company. Many utility companies have fully outfitted test kitchens where they promote gas or electric equipment from major manufacturers. Ask about available rebates and promotional programs.
• Do not overlook custom-built equipment. To get the quality, service, and performance you need, the solution may be custom-built, which can be the best choice when: looks are important; you have unique specifications; or your usage exceeds the capacity of stock equipment.
• Comparison shop. Have your consultant or equipment dealer give you “good, better, best” recommendations. Compare features, operation costs, and life expectancies.
• Establish substitution rules. Sometimes the equipment you select is not available due to excessive lead times, product discontinuation, or unforeseen price increases. Carefully examine substitutions for suitability.
Commercial-grade materials/construction
• Choose high-grade stainless steel with welded joints.
• Choose equipment doors that open away from the nearest worktable to facilitate removal of hot and heavy pans.
• Verify that the gauge of steel used is as quoted. The smaller the number, the thicker the steel.
• Do not have equipment delivered until you are ready to install it. Or you risk dents and dings. Dust can irreparably damage fragile equipment.
WHICH QUALITY LEVEL?
Should I invest in the top brand on the market or purchase a serviceable low-end model? Who would not want the latest and greatest in restaurant, office, and business equipment? However, investing wisely and within your budget are both key contributors toward your long-term success. Ask yourself the following decision-making questions:
• Does it fit within my budget?
• Would a smaller model save precious space?
• Will my food or service quality improve with this equipment?
• What is the ROI? For specialty equipment: Will I sell enough products or attract enough new customers to pay for it?
• Will it save energy costs, reduce overhead, or make employees more productive?
• Is it the most productive and energy-efficient equipment for the job?
• Is it difficult or expensive to operate daily?
• Will it be on display where looks are important?
• Does it meet sanitation, plumbing, or building code requirements?
• What type of routine maintenance does it require?
• Is local service available and affordable?
• Is an economical service or maintenance contract available?
• Is the lifespan greater than the payment or lease terms?
• What is the resale value if I need to sell or trade up?
• Are there trade-in/trade-up programs available?
EQUIPMENT BUDGETING
The number one question asked is, “How much should I spend?” Quality and pricing levels vary so widely that there is no easy answer. Successful restaurateurs tend to spend no more than they actually need. Consider the following:
• Fit for purpose. For some light-duty equipment, a less expensive, yet highly serviceable, brand may be the best choice. Alternatively, heavy use may require the best quality manufactured.
• Keeping within budget. Develop an equipment/fixture/tool wish list. Divide your list into three priority categories: “Cannot Live Without,” “Would Make Life Easier,” and “Wouldn’t It Be Great.” Allocate your budget primarily to the first category. This is the equipment that makes you money. Review the items in category two for potential time and money savings. Be very objective about items in category three. Will the $14,000 espresso machine make a difference in your bottom line? Analyze your second and third category items for their potential return on investment.
• Repayment. Do not forget that all your equipment has to be paid for — eventually. Ask yourself how long it will take to pay for itself. Will it make you money or just make you look or feel better? Or is leasing a wise alternative?
• Review every decision from your CPA’s viewpoint. Buying cooking equipment can be like getting a new toy. Do not let your excitement or a salesperson’s pitch eat up your budget.
• Work closely with a food service consultant or do your own research. Compare features and benefits to your acquisition and maintenance costs. Compare cost-per-year figures.
• Negotiate for a better price. Start by asking for 50 percent off the list price. Depending upon the equipment and the dealer’s purchasing power, there is almost always some negotiation room.
• Shop with major restaurant supply houses first. Factory discounts to volume distributors could give you some additional negotiating room that is not available with smaller suppliers.
• Ask about last years’ models. Incentives may be available on older or overstocked models.
• Check the Web for discounts. Search under “restaurant equipment.” Commercial equipment is frequently shipped directly from the manufacturer, so freight costs from a distant supplier may not be a factor. Ask whether they charge sales tax. This is a “gray” area for online purchases and some states have no sales tax on restaurant equipment.
EQUIPMENT LEASING
For some restaurateurs, leasing can be a way to extend your available capital. Leasing is 100 percent financing. Depending on your lease, you may receive better tax benefits and lower monthly payments while preserving your working capital and borrowing capabilities. To help you determine which financing method suits your needs, here are some helpful ideas and resources:
• Do not think of leasing as easy money. The true cost of leased equipment can be greater than the purchase price. You are paying “interest” even when you lease.
• Avoid personal guarantees if possible. If you sign it, you are liable even if your restaurant closes or the equipment does not last.
• Educate yourself about leasing before shopping for a leasing company. Leasing companies pull credit reports. Too many inquiries can negatively impact your credit report. Remain open-minded, however, and ask about used equipment leasing. It can be a cost-effective way to obtain top-quality equipment at reduced rates.
• Confirm who is responsible for service and maintenance. The manufacturer’s warranty is extended to the lessee. You are responsible for keeping the equipment in good working order and resalable condition.
• Compare your total annual lease costs to your annual depreciation benefits. Restaurant equipment has a seven-year depreciation rate as compared to that of a 36- to 60-month typical lease.
• Do not lease items with a short life or items that are fully deductible in the purchase year, such as flatware, glassware, or dinnerware.
• Be aware of leases with no or low buy-out provisions. The IRS may classify it as a purchase agreement, subject to depreciation rules, instead of a 100 percent expense.
• Insurance. Make certain your insurance covers leased equipment adequately for fire, theft, or other losses.
• Get the fair-market-value information in writing. Equipment with unrealistic residual values can have excessive buyouts. Check the used market for comparison figures.
• Read the lease before signing. A lease is a legal contract. You may even want your lawyer to review the fine print.
• Estimate your monthly payments and learn more about how leasing works from GE Leasing Solutions at www.geleasingsolutions.com.
EQUIPMENT RENTAL
Renting may be the solution for high-tech office needs, special occasions, and for equipment with high maintenance costs, rapid obsolescence, and low resale value. Renting, unlike leasing, is a straight month to month agreement with no potential ownership benefits, in which the rental company is responsible for service and maintenance. Some rentals are tied to the purchase of consumables, such as soft drinks, coffee, tea, detergents, or printer ink. Before embarking upon equipment rental:
• Understand the terms before signing the rental agreement. The agreement should clearly detail the cancellation terms, who maintains ownership (important in communities where equipment is taxed), your maintenance/service responsibilities, and the guaranteed level of service (will they repair it quickly?).
• Watch out for the fine print and hidden costs. Are you obliged to use only the rental company’s supplies and consumables? Are you overpaying for these? Is there an accompanying minimum purchase requirement? Are the “extras” too costly? Are you prohibited from using the competition’s products?
• Check close to home when renting. Seek out local party stores, restaurant supply houses, catering supply specialists, and Auto-Chlor Systems (a 60-year-old national dishwashing service).
• Check your Yellow Pages. Investigate such categories as office décor, computer systems, linens, restaurant equipment, telephones, and dishwashing equipment. Below are some additional ideas and resources for renting décor, equipment, and supplies.
Consider renting:
• Indoor plants and aquariums
• Commercial dishwashers
• Portable refrigeration units
• Beverage dispensers
• Seasonal décor.
• Serving equipment (carts, warmers)
Other reasons to consider renting:
• Your need is temporary.
• You would like to “test drive” before buying.
• You want to change the décor regularly.
• You would like to add something — a saltwater aquarium, for example, that requires regular expert care or rotating to look fresh.
• You do not want the maintenance hassles.
• You do not want the commitment of a lease.
• You do not want another capital expenditure.
SHOULD I BUY USED EQUIPMENT/FIXTURES?
Buying used restaurant equipment and fixtures can be a very wise decision. Just like those of a used car, equipment depreciation rates are greatest during the first year or two. Because of the unfortunately high failure rate in the restaurant business, there is always plenty of “almost new” equipment available. Explore the following possibilities:
• Before searching for a used piece of equipment, shop for new. It will give you a benchmark of features, quality levels among manufacturers, and pricing. A used Mercedes is a safer investment than a used Yugo; in restaurant equipment you should focus on top manufacturers with a reputation for quality.
• Ask about the repair history of the make and model. Institutional equipment typically has a long projected lifespan. Your dealer will probably have personal experience with the equipment.
• Learn the terms “reconditioned” and “rebuilt.” “Reconditioned equipment” is cleaned, with worn/ broken parts replaced, and a short dealer warranty, priced at 40-50 percent of new. “Rebuilt equipment” is totally dismantled and rebuilt, with a longer dealer warranty. It should provide performance equal to the manufacturer’s specs and is priced at 50-70 percent of new.
• Verify the equipment’s age and history. Use manufacturer’s serial numbers and service records to check age and care. Do not rely on an “only driven on Sundays by Grandma” story.
• Ask the used equipment supplier about their trade-in policy. Some suppliers will give you above-average trade-in values when you return to purchase a new version.
• Online. Shop for used equipment online (auction and direct-purchase sites), at bankruptcy auctions, and from new equipment dealers and food equipment groups.
• Ask if they have demo models available. Trade-show, showroom, and test kitchen models can have a few “miles” on them and reduced, “scratch ‘n dent” prices.
• Save time by buying used. Manufacturer’s lead and delivery times on new equipment can be lengthy.
Items You Should Not not buy
• Cosmetically damaged equipment or fixtures that will be visible to customers.
• Anything with moderate rust (except restorable cast iron).
• “Married” equipment (where the legs from one model have been attached erroneously to another model).
• Foreign-made equipment that was not made specifically for the U.S. market. Unknown electrical conversions can be a problem.
EQUIPMENT SUPPLIES
Your local restaurant equipment supply house is an obvious choice when shopping for commercial food service equipment. Here are some other sales outlets, suppliers, and resources that you might consider when researching and shopping:
• Food service equipment representative groups. These sales organizations represent a variety of manufacturers. Some only sell to distributors; others will sell direct.
• Utility companies. Your local gas or electric company may have a test kitchen outfitted by major manufacturers. You can “test drive” equipment, comparison shop, and meet with factory reps here.
• Web-based distributors. Dozens of distributors have gone national with websites, such as:
o Restaurant Equipment World at www.restaurantequipment.net.
o Independent Restaurant Equipment at www.foodequipment.com.
o Global Restaurant Equipment at www.globalrestaurantequip.com.
• Procurement specialists. Companies like ecFood at www.ecfood.com provide purchasing support. Many food service consultants also offer this specialty.
• Auctions. Local auction houses regularly liquidate the tangible assets of defunct commercial kitchens; however, only the Web offers 24/7 shopping and unsurpassed availability. Online auctions have become increasingly popular and offer vast “supplies” of all types of office and food service equipment and fixtures.
Some sites also post local auction activities:
• eBay at www.ebay.com and eBay Canada at www.ebay.ca
• Charyn Auctions at www.charynauctions.com
• Restaurant Auction at www.restaurantauction.com
• Able Auctions at www.ableauctions.com
• Check the Internet Auction directory at www.internetauctionlist.com for current online activity
EQUIPMENT SPECIFIC TIPS
Here are some purchasing tips on common heavy-use equipment:
• Fryers. Look for an insulated fry vat to reduce heat loss and idle energy use. Purchase units with solid-state temperature controls for precise temperatures. Investigate built-in filter systems to decrease oil costs and improve safety.
• Water heaters. Install quick-recovery booster water heaters for specific high-temperature needs. Insulate water heaters and all exposed pipes.
• Ovens. Visit your local test kitchen to compare standard ovens and convection ovens. Select programmable ovens for consistent quality of standard food offerings and reduced labor costs.
• Pasta cookers. Select the most energy-efficient model available, as boiling water is costly. Look for units with easy “idle” adjustments.
• Broilers. Be aware of costly and extensive venting requirements in some communities. Compare separate units (cheese melters and salamanders) to combination oven/broiler units.
• Griddles. Choose the right griddle for your menu: smooth or grooved. Investigate manufacturers that offer combo smooth/grooved griddles. Select the best quality steel plate you can afford for better energy efficiency.
• Ranges. Consider 30 kBtu/h open gas burners that produce more flame/flare for display kitchens. Explore induction cooking for quick-response cooktops. Caveat: flat-bottomed cookware is required for proper contact with the cooktop surface.
• Braising pans. Install a versatile braising pan (tilting skillet) to boil pasta, fry bacon, or braise meat. This unit can be a cost-effective solution for busy kitchens.
• Refrigerators. Look for the EPA’s Energy Star label for solid-door refrigerator/freezer units with an energy-savings payback of less than one and half years. To maximize a perishable’s life, add separate units based on temperature needs. Some fruits and vegetables like it warmer and moister than dairy products. Make certain all walk-in units have safety systems to guard against accidental lock-ins.
• Blast chiller. Refrigeration units are engineered to store already-cool food. For added food safety, a blast chiller should be installed to reduce food temperatures in 120 minutes or less.
• Ice machines. Buy ample capacity. You will need about two pounds of ice per dining room customer, three pounds in bars, and about ½ to ²⁄³ the drink’s weight in ice for self-service and take-out beverage units. Be certain that your ice machines/bins are not located near any heat source. Include a floor drain for maintenance and cleaning and provide nonskid rubber mats for safety.
• Beverage dispensers. Select longer levers or button operations for self-service soft drink units to minimize potential sanitation problems when customers refill. Look for units with removable tubes that can be cleaned easily and thoroughly.
• Espresso machines. Thoroughly research these, as this equipment can be difficult to maintain and repair. Since many units are made in Europe, ask how long the U.S. distributor has carried the product and source a local repairperson before purchasing.
• Mixers. Select a mobile mixer to share among workstations. Be certain the mixer has ample horsepower for your task (mixing pizza, cookie, or other heavy dough). Choose non-reactive stainless steel bowls for longer use. Add a timer to avoid over-processing.
There are a great number of items you need to run a successful restaurant. Some are obvious: commercial stove and refrigeration unit; and others not so obvious: cutting boards and scales. In addition to equipment, you need to meet certain facility requirements and this part of the book is designed to be a general guideline for the things you will need to get started in the restaurant business.
KITCHEN AND SERVICE EQUIPMENT
A restaurant designer or consultant may be brought in to analyze your setup. In order to design the most efficient system possible, this person will need to know everything about your equipment, staff, menu, preparation procedures, and sales. This is why it might be advantageous to contact one of these individuals after you have been operating for a while and have made all necessary changes. However, a designer certainly would be valuable in the initial planning stage. The savings derived from the increase in productivity and in employee morale created by your new setup will offset the cost of this consultant.
Kitchens will be based on how and where food products are received, stored, prepared, served, cleaned up, and disposed of. A basic kitchen will need the following:
• Separate work surfaces for food-contact and non-food-contact areas.
• Work sinks for preparation and cleanup.
• Enough cutting surfaces to prevent cross-contamination.
• Storage for utensils and small equipment, cooking equipment, food products that have been prepared for service and unused food products.
• Adequate refrigeration and freezer storage.
• Garbage facilities.
You may need to make some adjustments before you begin. If you are starting fresh, here are some considerations to keep in mind when designing and building:
• The type of operation. Will you have large or small restaurant events? What type of food will you be preparing?
• Type of menu and food service you will offer.
• How food is received. This is probably the most important area in your entire installation. In general, you will need a counter scale with a 500-pound capacity, a portion scale, space for inspecting incoming products, a stand-up desk or shelf for checking packing slips, and a heavy-duty hand truck for moving goods.
• Where will food be stored?
• How often food is received?
• Types and amounts of ingredients that need to be stored. How much cold and dry storage will you need? The dry storage should be dry, well ventilated, and maintained at a temperature between 55 and 60 degrees Fahrenheit. A thermometer should be placed in a prominent position to prevent temperatures fluctuating outside this range. Dry storage shelves ought to be at least six inches off the floor and should be convenient for FIFO rotation. Avoid high stacking of cereal, flour, and sugar. For expensive foods and equipment, a lockable valuable-items cabinet should be available. Depending on the size of your operation, you may need one or several refrigerated storage areas. Keep in mind, however, that unnecessarily large refrigerators and freezers waste energy, thus increasing operating costs. Greater refrigerated storage requirements may be justified when extra delivery charges are incurred for small quantities.
• Anticipated volume of work.
• Access. Avoid establishing a kitchen in a building where you must use an elevator, either to enter the kitchen or to pass from one department to another.
• Lighting. Install adequate lighting (both gas and 220-volt electric). Maximize on natural lighting
• Ventilation. Organize kitchen layout so as to make the most of natural ventilation. Also, take the extra precaution of placing ovens, ranges, and steam kettles so that the mechanical exhaust units above them can operate at peak efficiency. Exhaust hoods above cooking areas should include automatic fire-fighting equipment.
• Open space. The placement of equipment should allow for sufficient aisle space. For a commissary-style operation, you will need extra space for counting, organizing, packing, storing, and shipping.
Before you design your kitchen and choose equipment, be sure to find out whether the location and layout meet with local zoning laws. Check the zoning laws and the local board of health to determine what type of permit you need to set up a commercial kitchen. What are the restrictions regarding hours of operation? Is the parking space adequate for deliveries from vendors or for your employees? Also, check out whether there are waste and septic systems in place.
MAJOR EQUIPMENT
Every year new pieces of equipment, large and small, expensive and inexpensive, are introduced that will save time, labor, and energy. Aside from saving additional labor costs, new mechanization will reduce product handling, eliminate work drudgery, and make each task — as well as the overall job — more enjoyable for the employee.
The large initial capital expenditure for new equipment can usually be financed over several years through either the manufacturer or distributor. The total cost may be depreciated over several years and written off as a business tax-deductible expense. Heavy kitchen equipment is expensive and should last a long time.
Henny Penny is a manufacturer of food service equipment including pressure fryers, open fryers, rotisseries, heated merchandisers, island merchandisers, display counter warmers, SmartHold humidified holding cabinets, heated holding cabinets for floor or countertop, bun warmers, SmartCooking Systems™, combis, blast chillers/freezers, and breading systems. Do your homework to guarantee that you get what you really need, not just what the salesperson wants to sell you. Visit www.hennypenny.com for more information or call 800-417-8417.
It is quite possible to manage without a range for a long time. One low-cost solution is to be licensed as a “cold” kitchen. You could also start with a half-sized convection oven, which can handle three large turkeys. Convection ovens are light, portable and very convenient. But with the SmartCooking System™ from Henny Penny cooking a complete menu is simple. Press the SmartCooking Control™ key and select the type of food. It cooks everything from roasts to fish to casseroles to pies, literally at the touch of a button. For even greater control, simply press the moist heat or dry heat mode keys and set time, temperature, and special functions.
Alto Shaam Restaurant Equipment offers a large selection of equipment for your restaurant. These include ovens, warming compartments, fryers, and much more. The full line can be seen at www.altoshaam.com or you can call them at 800-558-8744. Pictured at right is the Alto-Shaam Combitherm® Model 10•18ESi flash-steam combination oven/steamer.
RANGES AND OVENS
Commercial kitchens generally favor gas stoves, which may be expensive, but they can be purchased at second-hand stores or auctions.
If you are buying a regular commercial oven, you can purchase a range oven combination or there are stackable ovens. Stack ovens are good because you can buy one at a time and add as your business increases. They also take up less floor space.
Flat-top stoves are useful because you can fit any size pan on the burners. They come with four or six burners in the standards sizes. These stoves provide fast, high heat needed for items like omelets and for sautéing.
Griddle stoves are good for quickly sautéing small amounts of food, such as diced onions that you are going to put in another dish. These stoves can also be used to keep foods warm and as a griddle for items such as French toast and pancakes. .
The Blodgett Oven Company is the leading manufacturer of commercial ovens. Many businesses rely on the Blodgett name. The company’s ovens come in various sizes and configurations. Your choice depends on the volume of business you do. To see a complete selection of Blodgett’s combi ovens, visit www.blodgett.com or call 800-331-5842 or 802-860-3700.
One of the latest trends in ovens is induction cooking. The induction cooktop is becoming increasingly popular. They come in a variety of forms, from full-sized ranges to portable hot plates. They cook food quickly, are easy to use, and easy to clean. Induction cooktops can be used with any type of food, and will cook as thoroughly and evenly as any electric or gas range. Induction cooking can be used with any type of cookware from frying pans to woks. However, it only works when used with magnetic-based materials, such as iron and steel, that will allow an induced current to flow within them.
Combi ovens are also known as steamers. These ovens combine the browning capacity of a regular oven with convection steam cooking, keeping meats moist, and preventing cooking loss. They also cook 30 to 40 percent faster than conventional convection ovens. Roasting in combi mode reduces shrinkage 20 to 30 percent (and food cost), yielding a juicier product. Shellfish cook rapidly in steam mode without washing out flavors or dealing with heavy stockpots. Hot-air mode operates as a normal convection oven for baking cookies, cakes, and flaky pastries. High-sugar recipes are less likely to scorch when using combi mode. Breads, pastries, and other yeast-raised products bake up higher and lighter with combi mode.
Baker’s Pride’s mission is to be the leading supplier of quality bake ovens, char broilers, conveyor ovens, and convection ovens for the food service industry. They are committed to providing leadership and innovation by delivering value-added benefits to customers through excellence in communication, problem solving, on-time delivery, and world-class, worldwide after-sales service. Visit their website at www.bakerspride.com, call 914-576-0200, fax 914-576-0605, or 800-431-2745 U.S. and Canada, or e-mail sales@bakerspride.com.
Other oven options include:
• Deck ovens. These horizontal ovens can be used for baking and roasting and usually have one shelf each.
• Rotating ovens have rotating shelves and are used as high-production ovens.
• Conveyor ovens are useful for fast, continuous production such as pizzas or steaks for large parties.
• Roll-in ovens are constructed so you can roll racks of food directly into the oven. These are great ovens for large events. Roll-in ovens designed for baking have steam injectors and some come equipped with automatic thermostats to keep the food at a desired temperature.
• Low-temperature ovens cook at a temperature so that a hood is not required. Like the combi oven, meat cooked in a low-temperature oven stays moist and shrinkage is minimal.
Amana’s Commercial Division offers an oven that cooks 12 times faster than a conventional oven. Visit www.amanacommercial.com. This page explains the benefits of the Amana Veloci compared to a conventional oven. The infrared radiant element works with the direct air flow to enhance browning, toasting, and crisping. Contact Amana at 866-426-2621 or fax 319-622-8589.
Restaurant shows and food service magazines are the best places to look for the announcement and review of new equipment. You can also visit manufacturer’s websites or other sites that let you compare brands and prices, such as:
• www.horizonfoodequipment.com
• www.business.com/directory/food_and_beverage/restaurants
• www.business.com/directory/foodservice/equipment
• www.business.com/directory/supplies/cooking
• www.business.com/directory/baking/ovens
GRILLS, SMOKERS, AND ROTISSERIES
Grills provide a cooking source that gives food an attractive appearance. The grill marks on steaks or vegetables add to a winning plate presentation. For most restaurants, grills are used to mark food and to pre-cook it. Then the food is finished in the oven.
You can find gas, charcoal, and electric grills. Although charcoal grills are seldom used in restaurant kitchens, you may want to add this or a wood stove if you are serving dishes that require a particular smoked flavor or if you are thinking of creating a signature dish. Gas grills have lava stones. The fat dripping onto the stones gives flavor to the meat.
If you will be catering specialty items, such as barbecue, you may be interested in a grill or rotisseries. There are numerous types and many manufacturers to choose from. Check out:
Big John Grills & Rotisseries has designed, manufactured, packaged, and distributed outdoor cooking equipment for over 42 years. The extensive product line includes gas grills, portable gas grills, smokers, roasters, portable griddles, steam tables, gas towables, utility stoves, smokers, portable fryers, countertop fryers, ovens, and ranges, as well as countertop griddles, broilers, and fryers. The E-Z Way Roaster is a product of Big John Grills & Rotisseries. You simply open the hood, place a pig inside, fill the smoking trough with wood chips, start the fuel-efficient 80,000 Btu gas burner, and walk away. Come back hours later to enjoy a delicious pig pickin’ party. The entire process of preparing a moist, tender, flavorful pig roast is that easy. For full information, visit www.bigjohngrills.com or call 800-326-9575.
Belson’s PORTA-GRILL® I Commercial Barbecue Grill is a charcoal-fired model big enough to feed large gatherings, yet light enough to be transported without a trailer. It has casters for short trips and removable legs for long trips. With a sanitary nickel-plated cooking grate made from round steel bars, it easily adjusts to four different cooking heights. The patented flip-back grill feature allows for easy charcoal servicing and cleaning. For more information, www.belson.com/grills.htm or call 800-323-5664.
Holstein Manufacturing offers custom-built products and has numerous products popular with the catering and special events industry including a six-foot towable barbecue grill, a corn roaster, a deep-fat fryer, and portable concession trailer. For more information, visit www.holsteinmfg.com or call 800-368-4342.
Cookshack offers state-of-the-art electric smoker ovens, such as the SmartSmoker with electronic controls, pre-programmed for brisket, ribs, and chicken. It is available in four sizes and eight models to fit your needs. For more information, visit www.cookshack.com or call 800-423-0698.
REFRIGERATORS AND FREEZERS
At least one separate refrigerator and one large freezer are essential. As for their size, double the minimum capacity needed for your refrigerator to keep food for a good-sized event. Do not forget that you need space for usable leftovers as well. In addition, you will need refrigerated space for deliveries such as dairy items, salads, vegetables, meats, fish, and poultry. In general, a large commercial refrigerator will accommodate all these requirements. Problems can develop, however. It is a good idea to have a second freezer and refrigerator available for emergencies.
Walk-in freezers and refrigerators are used by most larger operations. These allow plenty of room to roll in carts of food as well as providing shelf space. You will also want smaller reach-in refrigeration to store small items and you might want to consider mobile refrigerators for transporting food.
Leer Limited Partnership manufactures stock and custom walk-in coolers and freezers. They offer standard nominal sizes to special configurations. Visit www.leerlp.com to see their product line.
U.S. Cooler manufactures premium walk-in coolers, freezers, and combination units at competitive prices. These are used for all types of cold storage. These can be constructed to suit your needs and will arrive at your shop pre-assembled to ensure a quality product. Check the website for the various configurations that are available. Each accessory that you need can be purchased from U.S. Cooler to accentuate your walk-in cooler. These can include: outside ramp, rain roofs, strip curtains, shelving, glass doors, and many others. U.S. Cooler utilizes the latest technology to manufacture walk-in coolers and freezers which can be purchased from a dealer or an online discount dealer. For more information, visit www.uscooler.com or call 800-521-2665.
DISHWASHERS
Dishwashing is the “Rodney Dangerfield” of the kitchen. It gets no respect. What other restaurant activity is a major health concern, takes up so much space, costs so much, and is only noticed when you do not do it right? Whether you serve meals in paper bags or on fine china, you will have to wash something. Proper sanitation depends on a washing system that protects your customers while being efficient and cost-effective. Whether your establishment requires only a multi-sink configuration or you need the performance of a conveyor system, dishwashing decisions are important.
Sanitation occurs when water, chemicals, and heat are properly combined. Your basic needs in dishwashing are: waste removal, washing, sanitizing, rinsing, and drying. Do not overlook the following:
• Make certain your water pressure is ample to operate your chosen commercial dishwasher. Poor water pressure may slow cycle times, inhibit automatic settings, and not meet sanitation standards.
• Calculate your water hardness. Rinse aids may not be sufficiently effective without a separate water softener.
• Review your hot water capacity and recovery times. You will need consistent temperatures of 150 degrees Fahrenheit and above depending on your usage and your machine’s capabilities.
• Research low-temp dishwashing units that use chemicals to sanitize and require lower water temperatures. Check with manufacturers such as Auto-Chlor Systems, Hobart, and Champion for their recommended units.
• Invest in a hot water booster. Check with your local utility company regarding subsidies and rebates on select equipment.
• Minimize cross-contamination, noise, and unsavory smells. Position dishwashing away from food prep and dining areas whenever possible.
• Determine what you need to wash and when. Will quick turnaround of expensive stemware require a separate glasswasher? Will you require a large storage area for soiled utensils or pots that are only handled after the rush is over? Will you have uniquely shaped equipment that will require soaking?
• Consider what you will need to wash off. Lipstick stains on stemware? Grease on plastic?
• Install a small under-counter glasswasher in lounge/bar areas and front-of-the-house workstations. Also, install a low-flow (1.6 gpm) pre-rinse nozzle at your dishwashing station and save up to $100 a month in energy, water, and sewer costs.
• Non-automated washing. In smaller operations or those with limited dish- or warewashing needs, a multi-sink configuration that complies with local regulations may be all you need. Be certain to:
• Add ample counters and drain racks. Local codes dictate widths and lengths.
• Separate dirty and clean dishware to avoid contamination.
• Install a detergent dispenser to reduce waste.
• Maintain a consistent and high-enough water temperature by placing sinks near a dedicated water heater.
Commercial Dishwashers
Consider a commercial dishwasher with more than two racks. It saves time when storing glasses on dishwasher trays. Heat generated by dishwashers can be a problem. Solve the problem by installing a condenser over the dishwasher. Choose a dishwashing system that is engineered to meet your kitchen’s requirements. Base your decision on such factors as the space available, layout, traffic flow, amount and type of food soil, and the hardness of the water.
Select the right dishwasher for the job. There are under-counter, standing (door), and conveyor models. Some are designed to handle a variety of dishware and larger pots; others are best suited to glassware and small items. In choosing the right dishwasher, ask about:
• Capacity. Consider the average number of place settings per hour. Estimate 90 to 110 settings per hour for a small- to medium-sized restaurant.
• Water use. Different manufacturers and models have different water needs. Compare gallons per load, water pressure, and minimum temperatures. Some store and recirculate clean rinse water to minimize water waste.
• Cycle times. Time needed to wash and dry a load can range from 90 seconds to three minutes.
• Dry method. Can water spots or streaks be minimized? Will it require chemical rinse aids and/or water softeners?
• Footprint. Do you have enough space? Compare overall size to work capacity.
• Openings and racks. Can racks slide through easily? Do the doors open easily? Do you need a straight or corner configuration?
• Ventilation. Will additional ventilation be necessary?
• Accessories. How costly are additional racks?
• Detergent requirements. Compare the cost of recommended consumables (detergents, rinse aids).
• Research equipment rental/chemical purchase programs. The supplier owns and maintains the equipment. You pay a rental fee and purchase the supplier’s chemicals. Auto-Chlor Systems, a well-known national supplier, can be found in your local Yellow Pages.
• Create ample, convenient, and secure storage (with no potential cross-contamination) for chemical dishwashing agents. Rental/supply programs with monthly service require less chemical inventory.
• Add a three-compartment sink in your dish room. This is really useful for bulky or unusually shaped utensils and equipment components and as a backup for your commercial unit.
• Stains. Ask how specific stains or food residues, such as lipstick, eggs and grease, are removed.
WASHER AND DRYER
There will be aprons, towels, napkins, and uniforms to clean regularly. Invest in a robust washer and dryer from the start. Choose a large-capacity, heavy-duty model.
SMALL EQUIPMENT
You should analyze a number of factors in order to determine your small-equipment needs. The number of guests that you intend to serve as well as the type of menu items are factors in what equipment you should purchase. For example, if you sell cold canapés, you will need to invest in rolling racks and refrigerated storage; if you sell deep-fried hors d’oeuvres, you could store the raw product in plastic containers. Although the type of equipment needed is very specific to your type of operation, the following section contains a basic overview of what most operations will need.
There are a variety of sources for small equipment. It is a good idea to compare various sources for price and quality. Small equipment can also be very personal. Many chefs have a preferred brand or manufacturer.
Browne-Halco is a prime supplier of small equipment in the United States. They offer in excess of 3,000 smallwares products. Browne-Halco’s objective is to provide food service operators with high-quality and cost-efficient smallwares products. For further details and to view the Browne-Halco product line, visit www.halco.com.
Franklin Machine Products is another leading supplier of parts and accessories for the food service industry. Their annual catalog is over 1,000 pages and offers an enormous selection of products. For further details and to view the FMP product line, visit www.FMPonline.com.
Braising Pans and Tilt Kettles
These pans come in many sizes and can be used for soups, stocks, stews, and even frying. They should have a water spigot for cleaning and a deep trough on the floor to catch any liquid when the pan is titled. These are used in large commercial kitchens. Smaller restaurant operations will probably not have the space.
Blodgett has long been recognized as a manufacturer of premium equipment for the food service industry. Available in electric or gas, Blodgett’s braising pans have four different tilting mechanisms from which to choose: tabletop or floor model, manual, gearbox, power, or hydraulic tilt. For the choices that are available, check the website at www.blodgett.com or call 800-331-5842 or 802-860-3700.
Slicer
A slicer should have a large blade, control handle, heavy body to prevent sliding when used, and a safety on/off switch.
Salamander
This handy device is used as an overhead heat source to brown food. The Blodgett Infrared Salamander Broilers broil in half the time with a third less gas than ordinary broilers. The burners reach operating temperature in just 90 seconds and their intense infrared energy quickly heats the food, not the surrounding air. The broiling grid adjusts to five heights, and rolls out for easy access. See www.blodgett.com for more details or call 800-331-5842.
Steam Kettles
Steam kettles are surrounded by jackets that have steam injected into them to heat the kettle. This piece of equipment is available in a variety of sizes from 5 gallons to 100 gallons. Like tilt frying pans, these should have a facet and a trough for draining.
Direct-steam kettles are available in a variety of sizes (from 6 to 100 gallons) for connection to an outside steam source, such as the Blodgett steam boiler cabinets.
Pots and Pans
The type, number, and size of pots and pans you will need is highly dependant on the menu you offer. Make sure to purchase plenty of hotel pans, half-hotel pans, sheet pans, and half-sheet pans. You will find a multitude of uses for these — cooking a chicken stew to baking cookies, transporting individual appetizers, and using them as shelves in cambros.
Following are some sources for pots and pans:
Regal Ware Food Service, a division of Regal Ware WorldwideTM, specializes in providing top-quality beverage and food preparation products to the food service industry. Visit www.regalwarefoodservice.com or 262-626-2121 for information.
Sitram Cookware has, for more than 40 years, has supplied chefs across Europe with a comprehensive range of heavy-duty cookware. Sitram’s success is the result of the heavy copper bottom sandwiched between two layers of stainless steel. Copper is a good conductor of heat and guarantees fast, uniform heat distribution. Extremely durable, the cookware is also impervious to acidic foods: It will not pit, discolor, or alter the flavors of foods. It is dishwasher safe and carries a lifetime limited warranty. Visit www.sitramcookware.com or call 800-515-8585 for more information.
Polar Ware Company a wide selection of food preparation, serving, and storage products— from heavy-duty mixing bowls to kitchen utensils and storage canisters. They also offer a wide variety of stainless steel and tri-ply stainless steel stock pots and matching covers. The aluminum cookware line is manufactured using deep draw techniques perfected by Polar Ware. Visit www.polarware.com or call 800-237-3655 for more information.
Browne-Halco offers an extensive line of high-quality cookware that is both durable and reliable. Eagleware® Cookware is their premier line of professional aluminum cookware. It features a thick bottom construction for even heat distribution as well as a heavy top with a smooth rim. The beadless rim eliminates food traps and makes cleaning easier. Other product lines include Futura Stainless Steel Professional Cookware and Thermalloy Aluminum Cookware. To view the online catalog, visit www.halco.com or call 888-289-1005 for more information.
FOOD PROCESSING EQUIPMENT
Depending on your menus, you may want to consider purchasing the following items to use for food prep:
• Meat grinder
• Food processor
• Hand-held mixers
• Stand mixers
• Immersion blender
• Vacuum machine for vacuum packing food
Knives
Invest in the best chef’s knife (sometimes called a French knife), carving knife (slicer), large serrated knife, and several smaller paring knives that the budget will allow. Complete the collection with a knife sharpener and a sharpening stone. For special purposes, you may also need a boner and a fillet knife. Learn how to sharpen and hone your knives. Hone them regularly and sharpen them about once a year.
Cutting Boards
Have at least two small and two large cutting boards. Look for HDP (plastic) cutting boards as opposed to wooden ones, as any odor or stain on polyethylene boards can easily be removed with a chlorine soak. .
When using cutting boards, be aware of the possibility of contamination, especially with raw foods. Colored cutting boards are an ingenious way to avoid contamination. Each board is for a specific food item. Available from DayMark Safety Systems, the durable construction provides superior heat, chemical and warp resistance in commercial dishwashers. Tough surface won’t dull knives and prevents unsafe cut-grooving where dirt and bacteria can hide The color coded cutting boards help protect against cross contamination in the work place. For more information call 800-847-0101 or visit www.daymarksafety.com.
Scales
Have at least three scales: one so sensitive that it can weigh a cinnamon stick accurately; one less accurate that can weigh anything from three to ten pounds; and a third larger scale that can weigh at least 25 pounds. They should also be used to help you accurately measure portions.
Thermometers
Thermometers are critical to food safety. You will need to check temperature frequently to make sure you are preparing and holding food properly. There are a wide variety of thermometers available. Visit www.atlantic-pub.com to see a complete selection specifically for food service.
Browne-Halco offers a wide selection of cookware and bakeware accessories. These products are invaluable in your recipe preparation. Some of the items are shown below and the full line of products can be seen at www.halco.com or you can call 888-289-1005.
Food Whip
For delicate operations or desserts, whipped creams, and sauces that need to be prepared at the last minute, you may want to have a food whip on hand. iSi NorthAmerica makes a variety of whippers. For information, visit www.isinorthamerica.com/foodservice or call 800-447-2426.
EQUIPMENT FOR SERVING FOOD
If you are a smaller operation or are considering catering or special events, you may want to leave the china to the rental companies. It takes up a lot of storage space and is very heavy to move from location to location. When providing off-site catering, many of the locations you use may also have their own china sets, so you may not need to rent or buy; be sure to check when doing your pre-event work. Or consider disposable options.
If you do purchase china, at a minimum you should purchase the following types of dishes:
• Service plates
• Relish trays
• Dinner plates
• Platters
• Bread plates
• Ramekins
• Luncheon plates
• Ashtrays
• Salad plates
• Sherbet/ice cream cups
• Soup bowls
• Dessert plates
• Cups and saucers
How much of these you buy depends on the size of your restaurant, the foods you plan to offer, or any special events you will handle. You may also want to consider:
• Champagne buckets and stands
• Compotes (footed candy/nut dishes)
• Creamer and sugar sets
• Salt and pepper sets
• Display trays
Flatware
Depending on the volume of work you do and the types of events you cater, you may want to consider renting rather than buying flatware. If you do purchase flatware, you will want it to be an attractive pattern. Open stock designs are the least expensive to purchase. You basic flatware needs will be:
• Dinner fork
• Butter spreader
• Salad fork
• Steak knife
• Fish fork
• Soup spoon
• Dessert fork
• Teaspoon
• Dinner knife
• Iced tea spoon
You will also need serving pieces such as:
• Salad tongs
• Large serving spoon
• Large serving forks
• Cake knife and server
Browne-Halco carries many different lines of flatware suited to different tastes and budgets. Below are a few options. To view their online catalog, visit www.halco.com or call 888-289-1005 for more information.
Glassware
Glassware, like china and flatware, can either be purchased or rented. Dining room glasses should include:
• Fruit juice glass (5 ounces)
• Water tumbler (8 to10 ounces)
• General beverage glass (9 ounces)
• Iced tea glass (12 ounces)
If you serve alcohol, you will also need:
• Wineglasses (red and white)
• Beer mugs or glasses
• On-the-rocks glasses
Coffee Service
You want to purchase a good coffee urn. They typically come in 35-cup and 85-cup models. You can also purchase attractive serving containers for your servers to take around the dining room. The following are some coffee service manufacturers and options:
Regal Ware Food Service offers a variety of commercial coffeemakers including stainless steel and aluminum. They also offer vacuum-insulated thermal carafes and vacuum-insulated airpots. Visit www.regalwarefoodservice.com or call 262-626-2121 for more information.
The Gravity Flow Beverage Dispensers by Zojirushi provide an ideal way to keep coffee hot and fresh-tasting while using the force of gravity for quick and easy serving. These dispensers minimize the coffee’s contact with air; the freshly brewed taste is sealed in. They also provide exceptional heat retention to ensure the coffee remains hot until served. Products include the Steel Lined Thermal Coffee Server, the Satellite Coffee Servers, and the Gravity Pot® (Coffee Thermal Gravity Pots®, Stainless Server). To learn more about the entire collection of serving products by Zojirushi, call 800-733-6270 or visit www.zojirushi.com.
ASTORIA espresso and cappuccino coffee machines by General Espresso Equipment are available in a variety of commercial lines. The Astoria JADA Super Automatic is the most productive espresso and cappuccino machine in the world. Two independent brewing groups can dispense four espresso servings simultaneously. The JADA is controlled by an advanced user-friendly micro-processor system with easy-to-read, easy-to-operate touch pads and an illuminated electronic functions display. The Astoria Sibilla is available in one, two, or three brewing heads (groups) with six programmable/volumetric portion selections and an override semiautomatic button. It can produce up to 240 espresso servings per hour. For more information, visit www.espressobrewer.com or call 336-393-0224.
Trays & PLATTERS
You will need trays for all sorts of tasks in your business. Make sure to have a ready supply of waiter trays (22” x 22”), kitchen trays (15” x 20”), and bar trays (12” x 14” with a cork surface). In addition to trays, you will need serving platters. These can be used directly for service on a buffet or carried by wait staff. Stock a variety of sizes or look into renting platters for larger occasions. Browne-Halco carries stainless steel oval serving platters that range in size from 14” x 9” to 26” x 18.” Round platters are also available.
Busboxes
These are used to carry dirty dishware from the dining room to the back kitchen area for washing. They are usually made of plastic and measure 12” x 18” to 18” x 24”.
Tables
You can never have too much work space when preparing food. For off-site events, purchase stainless steel worktables that have shelves to store equipment. Make sure tables are placed close to electrical outlets so you can use slicers, mixers, blenders, etc. You may also want to purchase mobile worktables.
EQUIPMENT FOR CATERING AND SPECIAL EVENTS
Depending on your menu and the locations you cater, you may find the need to cook some things on-site. If you do, make sure this equipment is portable. Some items that many caterers find useful to include in the pantry are:
• Electric frying pan
• Small microwave
• Hot plate
• Crock pot
PORTABLE COOKING AND HOLDING EQUIPMENT
Chafing Dishes and Steam Pans
You will also want to invest in two or three chafing dishes or steam pans to use for buffet services. These dishes are used on buffets to keep dishes hot. They usually are silver pans with a cover that sit in a stand. A heat source is placed under the dish to keep food items warm during service. They are generally available in 2-, 4-, and 8-quart sizes. There are a variety of chafers available and range from utilitarian to artistic display pieces. Following are some options:
Browne-Halco offers a full line of chafers and buffet servingware. To view their online catalog, visit www.halco.com or call 888-289-1005 for more information.
Polar Ware Company has a wide selection of chafers, components, accessories, and serving utensils. Visit www.polarware.com or call 800-237-3655 for more information.
Warmers
In addition to steam pans and chafers, there are other types of warmers available, usually specific to certain types of foods. If you cater numerous soup and sandwich luncheons, you may want to look into a soup warmer.
Micom Soup Warmer is a free-standing appliance with five keep-warm temperature settings. This warmer keeps soup at the perfect serving temperature. It also works for keeping chili, nacho cheese dip, and other items hot and ready to serve. It also features a dry-type keep-warm operation that requires no water for keeping the inner pan warm.
Select the desired temperature setting and the unit’s direct thermal sensor system will automatically regulate the heating elements around the inner pan to ensure the selected temperature is maintained. It has a two-gallon capacity and the stainless steel inner pan can be used directly on a stovetop burner to prepare soups of many varieties — this eliminates the need to use and clean an extra stockpot when preparing soup. For more information on the Micom Soup Warmer and other products by Zojirushi, call (800) 733-6270 or visit www.zojirushi.com.
Cooling Equipment
Many dishes need to be held and served cold. There are a variety of products that make this simple:
The Party Table from Chillin’ Products can be placed in any convenient location, loaded with 75 pounds of ice, and filled with food and drink. It features rugged yet lightweight construction and has a durable, easy-to-clean, one-piece, FDA-approved, polyethylene top. The bottom is tapered with a centrally located drain. It is easy to transport and store. The steel legs are collapsible. For more information visit www.chillinproducts.com or call 866-932-4455.
The patented Satellite Cooling System is the chef-designed innovative solution for food safety, presentation, and mobility. It solves the problem of how to keep buffet appetizers, entrées, and desserts cold at a consistent, regulated temperature while maintaining a fresh, attractive appearance. It eliminates ice and decreases labor costs and food waste. The Satellite Cooling System is NSF approved, can be set up virtually anywhere, and is completely mobile. For more information, visit www.satellitecool.com or call 888-356-2665.
EQUIPMENT TO TRANSPORT FOOD
Caterers need equipment to use for transporting food. On-site caterers will need to get food from the kitchen to event rooms that may be on the other end of the building and off-site caterers often will need to transport food across town. This equipment will be useful if your restaurant does catering, special events, or other serving outside your restaurant.
Carrying Case
Make sure you have carrying cases for all your equipment needs:
• Glass boxes for glassware such as wineglasses, iced tea glasses, and water tumblers.
• Boxes for your chafing dishes.
• Plastic containers for flatware, linens, kitchen utensils, serving utensils, and pitchers.
• Boxes and packing material for any platters you take.
• Boxes for china and coffee cups.
You can find a wide selection of food transport items at www.cambro.com.
Wes-Pak offers pop-up food service carriers, which are an affordable alternative. Perfect for one-time, temporary use, no assembly is required. The Pop-Up Carriers are quick and easy to load. They are lightweight yet durable and, with their leak-proof liners, these carriers are great for cooling drinks and storing ice and they handle hot food pans with ease. Once the food is unloaded, disposal is easy — simply flatten them with a quick push and place them in the recycling bin. No assembly, no retrieval, no cleaning necessary. For more information, visit www.wespakinc.com or call 800-493-7725.
Truck and Van
You will need at least one vehicle for transporting food and supplies to the event location. Buy a professional-looking and practical vehicle. Larger operations, however, will need refrigerated trucks. Determine first which truck size is the best for you (no matter what amount you anticipate carrying, your vehicle is always too small). Vans, for example, are practical and very economical for off-premise caterers that rent tables and chairs for events, instead of supplying them themselves. Trucks, on the other hand, are expensive and you may find it is more cost-effective to rent them.
You may decide to have a self-contained refrigeration unit with a built-in generator or a refrigeration unit that can be plugged into an outside power source. As for the arrangement inside, you should have a set of fixed shelves for small- to medium-sized items and plenty of floor space for large equipment. Make sure that the shelves are sturdy and have a barrier of several inches to prevent slippage during transportation.
If you do not own a large vehicle, check into renting one. Compare rates when you call and make sure the rental company knows you are a business. If you do use rental vehicles, make sure to include the cost in your estimates.
Holding Oven
During transportation and set up, a holding oven is usually required to keep food hot. These are used to keep dinner rolls, roasts, turkeys, chicken breasts, and all other hot food at the right temperature when you are transporting to the site.
Ice Chests
It is also a good idea to invest in some large ice chests. You will have drinks, fruit, vegetables, and dairy products you will want to keep cool during transport.
Rolling Racks
If you are an on-premise caterer or working a large event, rolling racks can hold a lot of food in a small space. These racks can hold sheet trays of prepared foods or raw foods that can then be placed in the oven to cook.
Kitchen Grips and Mitts
You will need these when transporting hot dishes. It is a good idea to invest in quality mitts with a good grip. You do not want to have food loss due to dropping and spilling.
Duncan Industries produces a full line of hand safety products including oven mitts and hot pads. They are designed to increase safety, hygiene, and sanitation in your kitchen and catering operation. They repel water, steam, and liquids and provide maximum protection from painful steam burns caused by wet protection equipment. Textured crosscut fabric provides a safer grip and increased control in busy operations. They are dishwasher safe and stain resistant. They are also sub-zero safe, so you can handle freezer foods, even dry ice. For more information, visit www.kitchengrips.com or call 800-785-4449.
DayMark Safety Systems also offers a complete line of oven mitts and burn protection gloves which offer protection in temperatures up to 900˚F. For more information call 800-847-0101 or visit www.daymarksafety.com.
Cell Phones
Cell phones are great investments. Sending cell phones with your crew to event sites lets them stay in contact with you if things go wrong or if they forget something and need to send someone back. It is also a good safety measure in case the crew has vehicle trouble along the way.
DISPOSABLE EQUIPMENT
Disposable equipment, such as cutlery or containers can be very usable for catering. It is also helpful to have on hands for customers that want to take portions of their meal home or to-go orders. Here area few options:
WNA Comet, www.wna.biz, manufacturers a variety of disposable products that are versatile and attractive. These timesaving products can help achieve a high-class look. Following is a summary of some of their product lines:
• Reflections™ cutlery has a look that takes disposable cutlery to a new level of sophistication. Reflections has the same shine and silver-sparkle as stainless steel cutlery, giving consumers a unique, formal alternative to white or black disposable cutlery. Available in a spoon, knife or fork, Reflections single-use silverware is the only solution addressing both the need for a formal presentation and the high costs associated with renting or owning permanent flatware. Caterers estimate that loss and accidental disposal result in the need to replace 15 to 30 percent of permanent flatware annually. A 600-unit case of Reflections™ has the same average cost of 11 permanent flatware settings. In addition, for the cost of renting just one stainless flatware setting, Reflections provides at least 5 settings.
• Masterpiece™ dinnerware combines the expensive appearance of painted china with the convenience of a premium, heavyweight disposable. Offered in two standard designs and a holiday print, Masterpiece is a distinct upscale line that enhances food presentation and distinguishes with impeccable style and grace. The Premiere stock pattern is simple sophistication printed gold on ivory, while the Bordeaux stock design is a more contemporary burgundy imprint on white. With Masterpiece dinnerware, breakage, cleanup costs, washing and transportation expenses are all eliminated. The Masterpiece dinnerware is perfect for caterers who specialize in event or corporate catering and food service management companies that specialize in stadium and arena skybox catering, restaurants, country clubs, and hotels and resorts with pool patios.
• Classicware’s® timeless elegance captures the look of fine china, adding a touch of class to any occasion. A heavyweight yet disposable design in clear, black or white makes this attractive dinnerware a durable alternative to china, paper and foam products. Offering four plate sizes, 10-ounce bowl, serving bowl, trays, utensils, and a wide variety of drinkware, Classicware completes any occasion. The graceful curve of the Classic Crystal drinkware complements the scalloped edge of Classicware dinnerware to deliver a stunning presentation equivalent to fine crystal and china. Fluted tumblers and stemware create the impression and sparkle of fine-cut crystal. Conveniently, Classicware single-service drinkware eliminates glassware breakage worries.
• Classicware® beverage products. One-Piece Wine Glass and One-Piece Champagne Flute capture the timeless elegance of fine-cut crystal and combine it with the convenience of single-service. With single-service plasticware you eliminate glass breakage worries and reduce labor costs for cleanup, washing and return transportation. Plus, the one-piece construction saves over $4 (per 100 count case) in costly assembly labor versus two-piece disposables. The Classicware One-Piece Wineglass and One-Piece Champagne Flute, with their sophisticated designs, can be used in place of crystal when a disposable product is more practical. The Classic Crystal™ 50-Ounce Pitcher is perfect for any cold beverage, from water to carbonated drinks, sangria to beer, and iced fruit drinks to margaritas. The sleek clean lines of the pitcher silhouette are accented by a crystal-cut design that offers the elegance of glass or crystal combined with the convenience of single-service.
• CaterLine®. From rigid platters and bowls to compartment trays to serving utensils, CaterLine products offer versatile beauty in strong, durable designs. This servingware is designed for strength and will not bend or buckle under even the heaviest loads. Sophisticated shapes of round, rectangle, oval, triangle and square are offered in assorted sizes and colors allowing caterers to differentiate themselves by mixing shaped trays and bowls for a truly unique display. To fully complete any presentation, CaterLine® brings you strong, disposable serving utensils that reduce the costs to clean and replace lost permanentware and allows “drop and go” convenience. Offering a utensil for any occasion, CaterLine truly delivers the whole catering presentation.
• CaterLine® Pack n’ Serve. Ease the transition from preparation to presentation with CaterLine Pack n’ Serve bowls, which combine the convenience and value of a disposable bowl to transport food with an upscale look that allows you to utilize the same product for display. The subtle fluting on the bowls and lids enhances the food presentation and package appearance. These bowls are available in clear and black with clear dome lids. Bowls are offered in sizes from 24 to 320 ounces. The bowls offer superior sidewall strength and leak-resistant lids that seal in freshness. In addition to the ample-size tabs on both the lid and bowl to facilitate openings and closings, Pack n’ Serve bowls stack for stability during transport. Each size bowl nests into the lid of not only that size, but also the next size up.
Sabert Corporation, www.sabert.com, also offers a wide variety of disposable products. Sabert’s elegant product styling makes food look great. All platters, bowls and utensils are available in an extensive selection of styles and sizes. All products are food service tested for superior performance and designed with food service operators’ needs in mind. Sabert’s product solutions incorporate superior resistance to cracking and crushing since they are manufactured from the same tough materials used in beverage packaging.
Sabert knows that people eat with their eyes first and its product solutions are designed to be easy on the eyes. From the crystal clarity of the lids to the array of sophisticated colors, customers will be impressed. Like clarity and color, design is important when you are trying to turn a good first impression into a lasting one.
Following is a summary of Sabert’s product line:
• The Queen Ann Collections. A traditional design with a touch of royal formality.
• The Europa Gold Collections. Designed to convey a sense of European charm and panache.
• The Mulberry Hill Collections. A chic and contemporary motif with unpretentious sophistication.
• The Seashell Collections. Designed to evoke an air of fresh refinement, the distinctive curved contour is perfect for the tasteful serving of condiments.
• The Nova Plus Collection. An exotic jet-black color is emphasized by an embossed, swirl pattern that dresses up any special event.
• Round and Oval Platters. Classic simplicity just right for any occasion.
Genpak is another manufacturer and supplier of food service packaging. Their Quality to Go® Line features snack, sandwich and dinner foam hinged containers, foam bases with clear lids, foam and plastic serving bowls with lids, clear hinged containers, paper cones and soufflé cups, foam serving trays, and several lines of foam, laminated foam and plastic dinnerware. Visit www.genpak.com to view and order samples or call 518-798-9511 for more information.
For the environmentally conscious, Biocorp, Inc.,www.biocorpaavc.com, offers biodegradable and compostable bags, liners and food service ware. Their extensive line of cost-effective, quality products makes organic recycling feasible. Biocorp has developed an exciting line of food service ware including plates, cups, bowls, lunch boxes and cutlery.
ADDITIONAL EQUIPMENT
EMPLOYEE UNIFORMS
How you and your employees present themselves can be as important as the food presentation. If you wear uniforms, make sure they are clean and neat. Have aprons available for staff. Many linen rental companies will supply items such as jackets for cooks and waiters. Or you may want to invest in chef’s coats and hats. Following are some sources:
Dickies Chef. Since 1922, Dickies has stood for the quality, toughness, and pride that embodies the spirit of the American worker. Dickies and Selecta Corp, LLC are proud to present the Chef Collection. It offers a wide selection of shirts, coats, pants, aprons, and hats with the same quality and durability of the Dickies brand. To view the collection online, visit www.dickieschef.com or call 866-262-6288 to order a catalog.
Aprons, Etc. If you are looking for an apron, smock, or vest with your logo printed on it, Aprons, Etc. is an excellent source. They have a huge selection of fabrics, colors, and styles from which to choose. They also supply restaurant, chef, wait staff, and bar apparel. Visit www.apronsetc.com to view the collection online and find a distributor in your area.
PAPER GOODS
If you cater informal events, you will want to have a supply of paper plates and napkins and plastic cups and flatware. You can purchase these items in bulk at stores such as Gordon’s Food Service or Sam’s Club.
You will also want a supply of various sizes of doilies for dessert and appetizer trays, as well as paper cocktail napkins for bar service.
SMALL STUFF
Make sure your crews always go out with the following items:
• Dish towels
• Garbage bags
• Plastic storage bags
• First-aid kit
You should be sure to have a comprehensive first aid kit in a prominent location in your facility. DayMark’s patented first aid cabinet is stocked with OSHA compliant first aid products for those accidents that typically occur in the food service industry such as burns, cuts, sticks, and common workplace injuries. With the high risk of accidents in the food service industry, it’s always challenging to maintain a first aid program that’s both cost effective and up-to-date on current safety regulations. This process is easy and cost effective with the only first aid program with guaranteed OSHA compliance. For more information call 800-847-0101 or visit www.daymarksafety.com.
Logos
If you want to have your logo inscribed on your china and glassware, be discreet; you do not want to appear to be advertising. Offer individual house drinks and special desserts in large footed hurricane glasses, or oversized parfait glasses, etched or imprinted with your business name.
Decorative Items
Ranging from tiny to huge, you can find inexpensive baskets from various sources. In addition, you will need attractive candle holders, vases, and other décorative table pieces. Start a collection of special items for specific events. Let the client think that the preparation was designed personally for them. Check out:
• Floralytes, Submersible Floralytes and LED Candles. Enhance any atmosphere with battery-operated lighting. Perfect for affairs with low lighting to create an elegant touch. For more information, visit www.chillinproducts.com.
• Gourmet Display, www.gourmetdisplay.com, offers a wide variety of presentation products including beverage housings, pastry cases, cubes and staircases, ice carving pedestals, juice dispensers, ornamental iron, tiers, epic edge trays, riser rim mirror trays, serving stone trays, and acrylic and mirror trays. An example is pictured at right.
ADDITIONAL RESOURCES TO FIND EQUIPMENT
Now that you know what you need for your operation, how do you find it? I have listed many manufacturers in this chapter from which you can purchase directly. There are also many other avenues to try when searching for equipment. Make sure you are creative when looking for the larger items; you are likely to save some money.
• Restaurant equipment stores are a good place to start. Make sure to check the Yellow Pages for second-hand stores. It may also be worth a trip to the National Restaurant Show held each May in Chicago. Major areas of focus include food, beverage, equipment, apparel, furnishings, and design. You can get information about the show from the National Restaurant Association.
• Retail stores such as Homegoods and T.J. Maxx are a good option for china and hotel-quality pans. These types of stores are often hit or miss, but, if you can find what you are looking for, the price is usually right.
• Networking is also a way to find equipment. Talk to friends in the business.
• Restaurant equipment auctions are a good place to look for the large and small items. You can find everything from ovens to rolling racks to boxes of flatware. Since these are usually going-out-of-business sales, the prices tend to be pretty attractive.
• www.chefscatalog.com and www.chefswear.com. These are not the most cost-effective sources for equipment and uniforms, but they are convenient.
• Institution sales. Some colleges make their old equipment available to the public at dirt-cheap prices. The items for sale can include desks, fluorescent lighting, industrial fryers, and steam tables. Call around to your area colleges and universities to see if such a program exists.
Equipment is an area where you do not want to scrimp. Spend the money up front for quality items and avoid the hassle and expense of having to replace pieces only months later.