Restaurant Equipment Repair, Inc.

Personalized Beach Towels for ONLY $14.99 Limited time offer.

Care to guess what people look for most in a restaurant? According to a recent National Restaurant Association survey, "taste" is high on the list. Many diners believe superior food -- the kind available in a good restaurant -- is difficult to duplicate at home. "Grab your purse, honey. It's time for dinner!"

When starting a restaurant, it is a good idea to have a clear, concise concept of what your menu will be. Having a broad, varied menu may seem like a good idea to bring in customers, but the bigger your menu, the more equipment you have to buy.

When thinking about restaurant equipment purchases, bear in mind that electric equipment is typically easier to use, making a more efficient and consistent solution when cooking large volumes of food. Electric tools and equipment may require routine maintenance and do require an outlet.

If you have a small restaurant with a few dedicated employees, you're in good company. Actually, a majority of restaurants are independent operations with limited staff. Care to guess what percent of restaurants employ fewer than 50 employees? That would be 90 percent.

Restaurants commonly use single huge, two large, and/or three tub sinks. Be sure to look at your clientele, menu, and the tools you use to cook, serve, and feed to best understand how many and what types of sinks are needed for your business as well as where those sinks should be placed.

When investing in restaurant equipment, it's important to look at life-cycle costs and not just the sticker price. This includes annual energy costs and other long-term maintenance costs associated with the equipment.

When buying commercial kitchen equipment, proper research and planning is an important part of the process, as this can save you money and hassle later on. This includes determining your optimal kitchen layout, setting priorities, and consulting with your chef to see what will work best.

When investing in restaurant equipment for your business, consider going green by upgrading to an Energy Star model. Although you may need to pay a little more at the beginning, that additional cost will be quickly recouped through energy savings.

When investing in equipment for your restaurant, be sure you do your research first so you have a good understanding of your needs. This includes ensuring you have large enough capacity in terms of cooking and storage.

Do you run a high-volume bakery, pizzeria, or deli? If so, you must equip your kitchen with a floor mixer. Floor mixers are large-scale mixers that accommodate the needs and demands of a busy restaurant that must produce fresh dough daily. Don't forget to equip your mixer with the proper dough hooks, wire whips, beaters, and bowls.

Restaurant equipment is not limited to the kitchen. We have everything that is needed for the front as well. Dishes, glasses, cutlery, and serving pieces are all necessary items.

A home kitchen probably has one combination refrigerator/freezer, but a restaurant kitchen can have a walk-in fridge, walk-in freezer, under-counter fridges, cold storage for salad stations, and more. This adds up to a lot of refrigeration equipment, but a restaurant equipment expert can help.

When it comes to restaurant equipment, energy efficiency is important. According to Pacific Gas and Electric's Food Service Technology Center, 80 percent of the commercial food service industry's $10 billion annual energy bill is expended by inefficient cooking and storage equipment.

A good commercial kitchen layout will take into consideration good food safety practices. Be sure you have adequate refrigeration and freezer space set in strategic locations, so food isn't left to sit out before cooking.

Properly maintaining your ovens is vital to make sure they cook properly. To make sure it is properly calibrated, place an oven thermometer inside ovens set to 350? to make sure it matches the setting.

When buying restaurant equipment, it’s important that you stick to commercial grade equipment only. This is important, as it will ensure that you are in compliance with local health department codes and regulations.

You may have noticed that restaurant dishes cost more than the dishes you would use at home. That's because restaurant dishes are much made to be much more durable to withstand the wear and tear of a busy restaurant kitchen and dishwasher.

It’s recommended that you pay particular attention to the type of commercial refrigeration units you invest in. You want refrigerators, freezers, and ice machines that will be able to handle the hot months without overheating.

Before you invest in equipment for your commercial kitchen, it’s recommended that you first consult with your local health department, fire inspector, and building inspector. They will be able to provide you with a spec sheet on what is allowed.

When buying restaurant equipment, make sure that you always look for the blue sticker on the equipment that signifies that the unit has been approved by the National Sanitation Foundation (NSF). This indicates that it is suitable for use in a commercial environment.

When looking at restaurant equipment, be sure to pay attention to the utility specs to make sure they align with what you already have in your kitchen. This should include all water, gas, and electrical hookups.

Warranties can be a lifesaver for large, expensive equipment. These items are a huge investment, and you want to make sure you're protected just in case anything should go wrong.

Do you advertise using social media? Do you have a website? Do you have free Wi-Fi? If not, it might surprise you to learn that one in five consumers admit technology plays a role in their choice of a restaurant. In the 18 to 34 age group, that figure jumps to one in three.

Before purchasing restaurant equipment, make sure you know the local health codes. This information will assure you that your business is properly outfitted and will not have problems during inspections.

If you're trying to decorate your restaurant and are having trouble getting started, look to your menu. The look and feel of your dinning room shouldn't clash with the type of food you will serve. For instance, you wouldn't put Italian sculptures in a Chinese restaurant.

While it can be easy to get caught up buying the big ticket items, don't forget the essential smaller items that your kitchen needs, such as tongs, spatulas, ladles, and whisks.

Re-calibrating an oven, griddle, or other cooking item is a fairly easy task. As a precaution, however, contact the supplier or manufacturer to get specific instructions on how to do it.

Trying to figure out what size stations you need in your kitchen? Take a look at the concentration of food you’re offering. For example, if a lot of your dishes are grilled, then you’ll need a larger grill station, but a lot of salads means you need a large salad station.

Care to guess the top restaurant trends based on information compiled by the National Restaurant Association? Here they are: locally sourced ingredients like produce, meat, and seafood; environmentally sustainable offerings; healthy meals for kids; and gluten free options.