All posts by Jay Stefans
Get ready for our Black Friday Sale! We’re offering our TigerChef Heavy Duty French Fry Cutter Set for $99 + FREE SHIPPING! Original price $150.¬†Sale goes live 12am Friday, November 28th and we’re running it all weekend long!
Here’s what the set includes:
- – French Fry Cutter
heavy duty commercial grade cast iron body
- – 3 blades and pusher blocks: 1/2″, 1/4″, 3/8″
perfect for standard size french fries
- – 2 wedge blade and block sets: 6-wedge and 8-wedge
for those thick, crispy fries
- – Suction feet
no more wall mounting!
Fast casual restaurants are minimizing the required amount of restaurant staff. At many fast casual venues, waiter training only needs to focus on ensuring that the floor is operating smoothly. However, like almost all fast food restaurants, fast casual restaurants also need to take orders and serve food quickly, usually with no empty space between the customer and the computer. The reduced number of employees, due to less need for wait staff, is an obvious benefit for fast casual venues. However, this business plan is not an ideal solution for how to run a restaurant for all businesses. Some venue concepts demand high levels of waiter training in order to provide the best customer service possible. These venues are not considered fast casuals, but in some cases great customer service can increase restaurant business in equal measure to offering fast casual dining.
Don’t Leave Out Staff
Though fast casual restaurants do not need many waiters, they do need people manning the cash registers and taking orders, as well as more kitchen staff on shift to supply meals faster than a typical venue. In a study done by the NRN, it was found that about 85% of Americans visit fast casual restaurants at least once a month. These numbers show not only the potential success of fast casual restaurants, but also their urgent need to have
No restaurant runs smoothly without an efficient and trustworthy restaurant supply system. The key to how to build a restaurant business is to start from solid foundations, doing research about each topic, and observing the solutions of other companies in the area. Though other food businesses in the area may be hesitant about sharing their tips, befriending those that are not considered “competition” can be very helpful for getting to know the area and how businesses run in the area. It can also help a new business discover the best solutions for restaurant supply.
Getting the Best Deal
One of the main goals for restaurants in searching for restaurant suppliers is getting the best deal. Shopping around and bargaining with multiple restaurant suppliers, before choosing who to work with, will help guarantee top quality at the best prices. The process of choosing restaurant suppliers may take some time for new businesses, since sometimes it boils down to shopping around and making decisions through trial and error. One supplier may have the best prices, but maybe
Keeping a commercial kitchen efficient and able to withstand the pressure of service requires keeping on top of many different components and gracefully blending responsibilities of all restaurant staff. A restaurant manager should be constantly aware of how the kitchen is running and any issues that may arise. He/she should also observe the synchronization of all the different aspects of a restaurant kitchen in order to ensure that it can run as efficiently as possible.
Drafting a List of the Basics
Lists can be a great way to keep organization. The following is a list of basic lists that can create order in kitchen logistics:
- A list of all the factors that must be considered. This list will differ slightly from venue to venue. However, in order to prevent shortcomings in service and disorganization in logistics, basic aspects of running a restaurant must be taken into account in every venue.
Restaurant start-up costs are inflated hugely by the cost of a commercial kitchen. Commercial kitchen equipment, though crucial in starting a restaurant business, can also prevent many potential businesses from opening. Shouldering the cost of commercial kitchen equipment can be eased with a few existing options, making it possible to build an award-worthy commercial kitchen even under $30,000. By downsizing and planning what to purchase and how to structure it to be as multi-purpose as possible, those starting a restaurant business can make the most of small kitchen spaces and/or small budgets.
Lease to Own and Financing
Lease-to-own programs are similar to financing in that they allow the burden of cost of a commercial kitchen to be spread out over an extended period of time. This option decreases the initial financial weight when starting a restaurant business and, instead, allows some of the profits of an existing business to be applied towards helping pay for the restaurant start-up costs. Financing options are a very similar alternative. By looking into the options commercial kitchen equipment suppliers offer and doing the necessary research, a business can decide whether financing and lease-to-own programs are right for them.
Used Commercial Kitchen Equipment
Buying used commercial kitchen equipment is a great way to cut down on costs; however, it can also be risky. Some commercial kitchen equipment such as ice machines and deep fryers tend to last for shorter periods and must be cleaned and maintained
How to build a restaurant is a process paved with advice of which commercial kitchen appliances to purchase. However, once the restaurant kitchen is up and running, it is crucial to consistently and frequently work on maintaining commercial kitchen appliances that were purchased. By applying commercial kitchen equipment maintenance techniques, a business can provide itself an added safety blanket against difficult service because of inadequately functioning kitchen equipment.
Precautions to Take
First and foremost, purchasing high quality commercial kitchen appliances will lower the chances of having to invest time and money in intense maintenance, by providing durable kitchen equipment that can withstand the wear and tear of service. This step in how to build a restaurant is complicated, since prices for commercial kitchen appliances can be extremely high, and there is often a battle to stay in the budget. Regardless of the quality of the commercial kitchen appliances in a restaurant kitchen, the first step after purchase should be to read the owner’s manual. By knowing how to use the equipment, how to clean it, and how it is supposed to function, a detrimental mix-up in use or cleaning that will damage the kitchen equipment, is less likely to occur. Employees should also know how to use the equipment in the kitchen. Part of restaurant kitchen employee training should be instruction about the equipment, how to use it, how to clean it, and what to do if it stops working. For example, employees should be told to never pour water directly on a range, as that will ruin the gas
Commercial kitchen design must lend itself to functionality, but within that frame, there is a lot of freedom. Commercial kitchen appliances are a very significant investment, so when considering how to build a restaurant, businesses should make sure to purchase high quality appliances for the most mandatory items. Smaller, less crucial purchases can be bought used and not top-of-the-line, but for these 5 restaurant kitchen items that your restaurant kitchen can’t be without, businesses should invest in the appropriate quality commercial kitchen appliances. This will make the chef and cooks’ jobs a lot easier, and make a restaurant business run more smoothly.
During service, an oven is usually used for heating up dishes or cooking meats or fish to doneness above rare. Before service, however, ovens can be used to create the components that will make up the dishes on the menu. Roasting vegetables, smoking, and baking are all methods that yield the best results when done in the oven. Braising, confit, and poaching can also be done in the oven for some food items. If an oven breaks, a restaurant can be in serious trouble during service. Purchasing a good quality oven gives a food
The ambience of a restaurant is one of the most defining factors of the customer dining experience. From cleanliness to presentation, the appearance of a venue is crucial to its success. Even the slightest restaurant update can give a venue a facelift and make it more appealing to customers. If budget is an issue, by researching restaurant design ideas, a business owner can decide which changes are most worthy of an investment. Here are five sure ways to make a restaurant update count.
Adding a fresh layer of paint can brighten up a dining location and make it seem cleaner and newer. Over time, with chairs constantly being pushed back and people brushing against the walls, paint will inevitable start to look old. Sometimes water damage and air conditions can cause a layer to peel. By investing in a fresh layer, the entire restaurant interior design will look newer and brighter.
2. Restaurant Furniture
Restaurant furniture receives one of the largest portions of wear and tear of items in
Ideally, a business would have the space and funds available to choose how to build a restaurant and be able to have a spacious dining area and restaurant kitchen. However, in reality commercial kitchen design is limited to confined spaces made even tighter by large commercial kitchen appliances. Though a small restaurant kitchen will limit the amount of restaurant employees able to work at once, with careful menu planning and restaurant design, an efficient restaurant kitchen layout can be designed.
Menu Planning for a Small Restaurant Kitchen
When space is limited in a restaurant kitchen, menu planning should be done with the aim of minimizing the amount of raw ingredients and restaurant kitchen equipment that will need to occupy the space. Though compromises will probably have to be made during the menu planning stages, the limitations can provide a creative challenge for chefs and other restaurant employees. For example, forgoing the deep-fryer and pasta cooker in favor of a high quality, space-efficient range that can achieve the same purposes, will save space and costs of the restaurant kitchen layout. It may be worth eliminating deep-fried foods from the menu altogether, in order to save the time, hassle,