When it comes to stocking your restaurant, it pays to consider what items are essential to help the staff do their jobs efficiently and safely in order to best serve the customers. While every restaurant is unique, one thing most have in common is the need for equipment that allows employees to do the basics such as prepping food items, preparing meals, and cleaning up day in and day out.
Another consideration is the fact that team members will be moving throughout the kitchen and dining area during their shifts. In addition to having a good traffic flow that allows for this movement, here are a few other must-haves:
1. Ovens
This may be the first item that comes to mind when thinking about equipping your restaurant. Commercial ovens can withstand high volumes of cooking with larger capacities and higher power outputs than residential ovens. There are many different ones to choose from, so make sure the one you pick will suit your needs. A multipurpose oven is a great overall choice and can save space in the kitchen.
2. Kitchen Display System (KDS)
In order to complete customer orders accurately, a kitchen display system has the ability to show all the open orders on one screen. This makes it easy to relay information from the front of the house to the kitchen staff quickly.
3. Storage Shelving and Racks
A well-organized kitchen needs proper storage, and that means considering items that can be moved around easily to accommodate staff and changing needs. Racks and shelving on casters, or polyurethane wheels, make moving them a breeze. These mobile racks can also be used to transport food quickly and safely. Labeling all items allows everyone working to see where things go and where to find items quickly, and a well-organized system can make operations run smoothly. As a health code reminder, make sure to keep the lowest shelf six inches or more from the floor.
4. Sinks
Speaking of health codes, sinks are a top priority for any restaurant kitchen. You’ll typically need a triple basin sink for cleaning items. These compartment sinks have space to rinse, wash, and sanitize items separately to reduce the spread of bacteria. At least one sink solely for handwashing purposes is also needed. This will help minimize cross-contamination with food items. A mop sink, which has a low faucet and sits on the floor, makes it convenient to fill and dump a mop bucket.
