| The list of equipment necessary for opening a | | | | a lower end personal home model, but if you |
| restaurant is as varied as the type of | | | | have to rely on it extensively, it's worth the |
| establishment you're going to run. Some of the | | | | investment to obtain something that's equal to |
| equipment that crosses all lines include the | | | | the job both in size and durability. |
| following: | | | | - adequate pots and pans to facilitate the easy |
| - adequate cooking facilities (stove burners, oven, | | | | preparation of your menu offerings. These items |
| salamander or other warming equipment like food | | | | can include things like stockpots of 10 gallons or |
| lamps needed to keep food warm, etc.) to | | | | larger, large sized baking sheet pans or |
| prepare your food at peak times so the patron | | | | sauté pans that would allow the |
| doesn't have to wait undue amounts of time to | | | | preparation of larger food amounts than those |
| get their order. The stove and other cooking | | | | traditionally found in home kitchens. In the case of |
| appliances don't have to be big, just reliable and | | | | the preparation of specialty items like those used |
| adequate enough in size to handle what you are | | | | in weddings (cakes, etc.) or bakeries (cupcakes, |
| likely to prepare as a part of your menu offerings. | | | | individual cookies, small quick breads, or brownies) |
| - proper refrigeration/freezer storage to keep | | | | it would be necessary to include any specialty |
| your food supplies fresh and spoilage free. Again, | | | | pans needed. Appropriately sized kitchen utensils |
| the refrigeration and freezers that you use do | | | | like knives, mixing tools, large ladles, etc., would |
| not have to be big, just sturdy and of enough | | | | likewise need to be chosen. |
| size that you can comfortably accommodate | | | | - food preparation devices like slicers or food |
| what you are likely to have in storage to make | | | | processors to facilitate the preparation of the |
| your menu selections. | | | | various components needed for your menu items. |
| - a dishwasher or appropriate dishwashing facilities | | | | When properly used by trained employees, this |
| so that you can continue to keep your food | | | | can save the restaurant time in prepping the food |
| preparation utensils sanitary. If you don't own | | | | needed on a regular basis like components for |
| some sort of dishwashing machinery outright, you | | | | salads, sandwiches, or dishes that are regularly |
| might want to consider the addition of counter | | | | prepared, allowing the delivery to the patron in a |
| space where dishes may dry properly or perhaps | | | | more timely manner. |
| adding a spray head with flexible hose as a part | | | | - adequate dishware and linens for a dine-in locale. |
| of the sink to facilitate rinsing and washing or | | | | (It goes without saying that if take out fare is |
| obtaining water for cooking without running the | | | | offered, supplies would need to include disposable |
| risk of cross contamination from unclean | | | | packaging.) The minimum amount you should |
| dishwashing water. | | | | figure on is whatever is sufficient to serve 100 |
| - a sturdy mixer of commercial grade to facilitate | | | | patrons. |
| the mixing of any batters, sauces or doughs, etc. | | | | While there are other, more specific lists available |
| needed in the preparation of menu your particular | | | | elsewhere, these are just a few of the choices a |
| offerings. If your menu doesn't regularly need | | | | prospective restaurateur should consider when |
| items like these, you might be able to get by with | | | | making choices for restaurant equipment. |