Procuring Restaurant Equipment and Supplies
For restaurant owners that are just breaking into the industry, the search for the right equipment and supplies can be daunting. Figuring out exactly what you need is a difficult task. For any restaurant, there will be a long list of equipment and supplies that need to be procured before opening, and that list is different for everyone.
The equipment you need will largely depend on your menu and your restaurant’s concept. However, here are a few general guidelines to follow when you first make up the list of equipment you will purchase:
Limit yourself. When deciding how much equipment you need, the key is to limit your equipment. Evaluate your menu to determine the fewest pieces of equipment that are needed to produce all of the dishes. For example, if you own a sandwich shop, your absolutely essential equipment needs might be limited to a commercial refrigerator, refrigerated prep table, ice machine and meat slicers.
Add strategic extras. The list of essential equipment should be your basis for purchasing. However, if you have extra room in the kitchen and enough extra capital, you can purchase extra pieces: for example, a commercial food processor or cheesemelter. While this equipment may not be a necessity, it can reduce the kitchen labor required to produce your menu, enhance the final taste or appearance of the food or make your kitchen more flexible in case you need to change your menu in the future.
Most commercial kitchens need basic kitchen utensils on hand, such as scoops, spoons and spatulas. Often, fledgling restaurant owners overlook purchasing these necessities until the last minute, so before opening, be sure to consider even the smallest things you will need.
Speed up your kitchen. Purchase handy food prep supplies, like vegetable cutters and slicers or even bulk choppers for high volume produce. Commercial kitchen tools like these can help increase your workers' productivity.
Stock up for storage. The last thing you want to do is overlook your storage requirements. Every restaurant will need food storage and shelving to hold its supplies, both perishable and non-perishables. Many full-service restaurants will also require food service carts to help move supplies from one area of the kitchen to another.
Do not overlook the tabletop. Every restaurant will need smallwares. Quick-service establishments will need disposable restaurant supplies, while full-service restaurants will need reusable dinnerware and drinkware. Most restaurants will also need other supplies for their tabletop, like condiment containers, tabletop signs and table linens and coverings.
Remember food safety supplies. Gloves, pot holders, hairnets and thermometers are easy to overlook, but they include essential items that any commercial kitchen needs to meet strict health codes and keep workers and customers safe.
To help you choose the best new equipment and supplies for your operation, please consult our restaurant supplies buying guides.
Every restaurant is different and therefore has different equipment requirements. Using a buying guide or speaking directly with an expert will empower you to make the best possible decisions when purchasing equipment.
Think about going green. Purchasing eco-friendly restaurant equipment and supplies is a good way to help the environment and attract customers at the same time. It will also help you save a significant amount of money on your utility bills. Shop green restaurant equipment and supplies
Consider used or discounted equipment. On a tight budget? You may want to look into buying used equipment or equipment that is cosmetically damaged. Although there is some risk involved, for some restaurant operations, this is a viable option. » More on Used vs. Used Restaurant Equipment
You can often get a better deal if you choose one restaurant supply dealer and stick with it. Since you order all of your supplies from one business, you are likely to receive a discount. To find a dealer that is right for you, you must first consider your priorities. Usually, your priorities will include one or more of the following:
- Price. While a local dealer may offer excellent pricing, usually the least expensive products can be found online. However, the cheapest online dealers usually offer low prices but lack the customer care services and expertise that can be found with higher-priced online or brick-and-mortar dealers.
- Expertise. Speak directly with salespeople to determine their level of expertise. If the salespeople seem to be experts at making a sales pitch, rather than having knowledge about the actual products they are selling, it may be time to find another dealer.
- Customer Service. When buying expensive equipment, any restaurant owner should make sure that their dealer offers superior customer service. Without good customer care, if you receive damaged equipment or your equipment does not live up to your expectations for any reason, you may be stuck with it.
- Installation. One of the major advantages of buying from a local restaurant equipment dealer is that they will often provide you with equipment installation, for a fee. If you buy your equipment online or at an auction, you are less likely to find installation included in the package. However, some online dealers, such as FoodServiceWarehouse.com, will help you find someone to install the equipment.
When looking for a good dealer, it is also important to look into the following:
- Shipping costs
- Return policies
- Parts availability
Finding the right equipment and supplies at a good price from a reasonable dealer is a major aspect of opening a restaurant. If you do not have the right supplies from the right dealer, it will end up hurting your bottom line in the long run. Be sure to carefully consider your equipment and supply needs, as well as your choice of dealer, before you begin to purchase.
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