|By Tmarta (Tmarta) on Friday, October 19, 2001 - 02:25 pm: Edit|
Yikes! We're trying to get into our new digs and are overwhelmed with what everyone is trying to sell us. If there is anyone reading this, can you let me know where you think the best money is spent, and where it is least dangerous or painful to economize? We do everything from meals to carry-out to catering to bakery and candy. We've been in a rented kitchen, and really know what we need and can't use, but we're always opened for deeper insight, if you have any to share. Thanks.
|By George (George) on Friday, October 19, 2001 - 05:33 pm: Edit|
Just as a general overview a kitchen should be designed around your menu menu.
IE- are you going to be doing deep fried foods? you need a deep fryer, and a good hood and ansul.
Also check with the local Health department You will definately need a three holer and a hand sink.
|By Tmarta (Tmarta) on Friday, October 19, 2001 - 09:50 pm: Edit|
George, we have been in business with a rented facility, (so we have all the local health regs under our belt),but now are ready to move to a better market...(actually NEED to get out of a dead end to pretty much where we can really do it right, AND be close to our homes.)Thr trouble is, as they say, location, location, location...the rents are much more than we had anticipated, and need to get the most out of what we need to buy, with no room for luxuries right now.(The essentials are going to kill us!)
The new facility was a pizza restaurant, so all the hookups we need are in place. Thank God, we don't need a deep fryer! But we need to put in everything else as it was recently gutted. I'm just looking for suggestions on what others have found really helpful or really unneccessary. I was a bit spoiled in my last kitchen, except for exccessive oven trouble. But this one also has a great deal of kitchen workspace.
|By Cheftim (Cheftim) on Saturday, October 20, 2001 - 10:46 am: Edit|
It so depends on your menu as George said but here is some general thoughts gleaned from my past.
Good Refrigeration and plenty of it. Some times when you buy used refer equipment you end-up paying more for repairs. Having enough refer space can let you be efficient in your production and save money in the long run.
Enough stove space. Stove space can make up for not having other equipment like fryers and tilt skillets and even char broilers.
Oven space. Like the above, oven space can help efficiency. Nothing worse than having to make small batches because you don't have the oven space to process one large batch.
If your starting from scratch, make a list of your menu items and next to that make a corresponding list of what equipment is needed to make the items. Then work that list to prioritize your needs.
|By Tmarta (Tmarta) on Sunday, October 21, 2001 - 07:33 pm: Edit|
Thanks, guys...As I said, I have been in the business, worked in other people's businesses, but since I have had my own business the facility I was renting included their equipment... I was wondering if there was anything you couldn't do without, or you found made things much easier...or for that matter, found darned useless!
Especially as we are working with a limited budget.
Tell me about oven space! One big reason for leaving where we were was because the ovens kept losing heat or blowing out mid-baking. Replaced the ovens twice, between months of multiple repairs and stupid questions like, "Did you try re-lighting it?" and " What were you baking when it went out?"!!!!!!! We found that the lines to the bakery were insufficient, household lines, 1/2 inch, instead of 1 inch. They replaced all of the above ground lines after fights, but would not do the tank lines, or move the tank. They cranked-up the pressure instead! We have taken everything out that is irreplaceable, and nearly everything else. Thank God, our lease was up. We wanted to stay month-to-month for a while while we set up new business, but are running out fast.
Time is of the essence here, as we need to get set up before the holidays.