Opening up a restaurant is a great business for those who love food and, at the same time, make money. The restaurant industry has been a stable market for decades obviously since everyone wants and needs food to survive. Looking for commercial-grade kitchen equipment fit for a five-star restaurant, however, can be overwhelming for first-time business owners. The variety of commercial kitchen equipment that exists nowadays are simply mind-boggling, with knives having dozens or more sharpness variations and frying pans with a myriad of sizes and depths. Here are 4 tips to consider when looking for new and used kitchen equipment.
The Debate Between New and Used
Who doesn’t want to trim down costs on their commercial kitchen equipment? While used equipment is a budget-saver for many commercial restaurants, one must first verify the source to avoid malfunctions in the future due to cheaply made equipment. Secondhand equipment and appliances are cost-effective purchases for your restaurant, but those brought brand new tend to last longer and can actually save you more money in the long haul. As the restaurant manager or owner, it’s your duty to strike a balance between new and used supplies when outfitting your kitchen with the necessary equipment.
Consider Lease to Own
If used kitchen equipment doesn’t sound as great as brand new to your ears, a lease-to-own option is available. This will allow you to use brand new equipment and appliances without necessarily having to take the financial blow all at once. Just like leasing a car or house, you only pay for the kitchen equipment you use, which makes more sense from a financial standpoint. After the lease contract expires, the restaurant owner has the option to purchase the equipment at a fraction of the original price they would’ve paid for originally.
Consider Minor Damages
Most kitchen equipment are used in the back-end of the restaurant away from public attention and scrutiny. Purchasing kitchen equipment with minor damages can save you substantial cash without affecting capacity to operate. Shipping bulky and heavy equipment can be physically difficult hence some shipments end up mildly dinged up. Dents and scratches can look cheap, but the general quality and condition of the equipment remains close to if not identical to undamaged counterparts.
Invest in Good Cutlery
The same with plates, glasses, and anything that the customer sees and touches. Any budget you save from used kitchen equipment should be directed into improving the whole customer experience. Keep in mind that restaurant dishes are not the same as household dishes. Restaurant dishes will undergo tons of use and abuse over its lifespan whilst a regular household plate can break after a few months.
Final Thoughts
Simplify your search by only considering kitchen equipment that are certified by organizations, such as the Commercial Food Equipment Service Association. This ensures the equipment and appliance have undergone rigorous testing and have passed quality standards. You can find more resources available at the Silver Chef Canada website.
