Tell your friends you’re starting a business, and you’ll get hearty congratulations. Tell them you’re starting a restaurant, and you’ll get chilly stares.
Sixty percent of restaurants don’t survive their first year in business. One reason is that restaurant managers don’t consider essential kitchen items. They stock their restaurant kitchen with tools they don’t need while neglecting the kitchen essentials.
You can buy all the tools you need at a low price. You just have to know what they are first.
Here is your quick kitchen essentials list.
Refrigerators and Freezers
Refrigerators and freezers are absolutely essential kitchen items. If you cannot keep food safe, you will make your customers sick.
Consider what type of food you will use and serve. Select a refrigerator that matches that food.
If you have a lot of large products, you may need a walk-in unit. This will let you suspend food from the ceiling, which is ideal for bulky cuts of meat.
Reach-in units are less expensive but more cramped. Most contain separate units for meat, produce, and dairy. Find one that provides separate units with plenty of space for each.
Knives and Slicers
Most chefs have their own knives. You can provide knives for less experienced or more specialized chefs. Buy products for cutting cheeses, filleting fish, and shucking shellfish.
Provide tools that chefs can use to sharpen their knives. A simple gritstone can suffice.
Electric slicers can chop fruit, vegetables, and nuts with precision. They create consistent cuts that a person cannot replicate.
Make sure that chefs have space to chop things. Provide cutting boards they can use and plenty of counter space. Place bowls close to them so they can throw in their chopped foods without having to reach over their boards.
Meat and produce should be cut separately from each other. Designate knives and spaces that are used for one and the other. There should be several feet between them.
Sinks should be close to the major stations. Supply plenty of disinfecting soap and towels so employees can dry their hands.
Every commercial kitchen should have a triple-sink wash station. This is the location to wash and clean dishes. Workers can use other sinks to clean, but those sinks are primarily for washing food.
Kitchens can use dishwashers, though they may be expensive. Avoid buying one if you can.
Make sure you have space to place dishes that have been cleaned. Place at least one drying rack next to every sink. Place labels on each shelf indicating which dishes should go where.
Stocking Your Restaurant Kitchen
Your home kitchen and your restaurant kitchen are two separate worlds. You need specialized tools for your restaurant to succeed.
Get large refrigerators that will store a wide range of food. Use electric slicers for more precise cuts. Give cutting boards and counter spaces for several different chefs.
Keep the major stations close to sinks. Stock the sinks with soap and rags for easy cleaning. Use a triple-sink station to clean dishes.
Your restaurant can succeed if you have the facts. To learn more, keep browsing our site for other business guides.