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Why Espresso Machine?

Tuesday, 15 May 2018 12:14:00 pm Australia/Sydney

First of all, what is this popular beverage called espresso? The word espresso is derived from the Italian word meaning express as because espresso is ordered by and delivered quickly to the customer. Best espresso must taste sweet with a strong aroma whose flavor is like a freshly ground coffee.

The wonders of modern science have made it possible for people to make their espresso using coffee espresso machines at home – instead of having to just visit commercial coffee houses for it. Before, coffee houses have to employ professional baristas to brew each cup of coffee for their customers. Now, people can just buy a commercial espresso machine to enjoy their coffee at their convenience.

How does one select the best espresso coffee machine for their purposes? Ideally, consumers should test-run each espresso machine and judge each of the different devices based on the coffee taste, build quality, features, and ease of use. However, since this is not practical, consumers can only rely on testimonials from their friends or turn to the reviews published by popular coffee aficionado magazines. They can also go to the stores and window-shop, asking pertinent questions from salespeople to get the best buy.

So how does an espresso coffee maker work? An espresso machine shoots out water that is 90 degrees Centigrade hot or at a temperature of 195 degrees using 9 bar of pressure into a puck of freshly ground coffee. The oils in the finely ground coffee are thus extracted and emulsified to create that rich, nearly syrupy liquid.

A machine can ideally churn out a double shot of espresso within 25 to 30 seconds from when its pump is initially switched on. The amount of time necessary can be adjusted by putting in the coffee that is either of a finer or coarser blend. Or you can always change the tamping pressure.

Individual espresso machines are combination devices that rely on a steam wand to create milk-based espresso beverages like the cappuccino and latte. The machine brews and then froths milk to produce these drinks.

There are various kinds of espresso coffee machines, which include the pump-driven machine, piston-driven machine, steam espresso machine, stovetop machine, automatic espresso maker and lastly the super automatic espresso machine.

The key to a good espresso is using an excellent espresso blend. Coffees must be specially blended to produce the smoothness, aromatic and sweetness inherent in a good espresso. However, the blend must be freshly ground and brewed within four days from roasting.

Another element of making a good espresso is that the espresso must be roasted light so that its aroma will not be lost. Darkly-roasted espresso produces a bitter liquid that will taste like charcoal. You must filter water used for brewing since if the water tastes weird, it can then affect the outcome of brewing. Make sure that the espresso machine you selected can maintain water temperature between 92 to 96 degrees Centigrade to assure a consistent espresso.

F.E.D is the largest distributor of commercial coffee and Expresso Machines in Australia and New Zealand, So just visit our website to browse the extensive range of trusted brands commercial espresso and coffee machines for your business

Comments | Posted in Coffee Machines By F.E.D

Espresso Machine Buying Guide

Monday, 16 April 2018 10:39:10 am Australia/Sydney

Espresso Machine Buying Guide

Super-automatic commercial espresso machines are generally used for large-scale commercial purposes, whereas small-scale businesses like small cafe tend to use semi-automatics or fully automatics. A few guidelines for buying one are as follows:

Choosing the Type of Espresso Machine

Conventional coffee machines can be reliable, require a lower initial investment, often need only in-house maintenance, and are perceived as the traditional way of
preparing espresso. However, these require substantial staff training. Super-automatic machines are easy to operate and require less staff training. They also reduce product cost by 20 to 25 %. On the negative side, most super-automatic machines require have a higher maintenance cost, grind adjustment, are more expensive to purchase, and require a trained technician for maintenance.

There are several different definitions of machines expresso; they generally fit into three categories.

  1. The manual espresso machine needs the full participation of user; the user adds water and coffee grinds and maintains control over the beverage until it is completely brewed.
  2. The semi-automatic espresso machine is a combination of user and machine wherein the user starts the machine, it takes over to brew the coffee, and the user turns the espresso machine off.
  3. The Fully automatic espresso machines This type of machine goes through the entire brewing process from start to finish. Finding the perfect home espresso machine is as easy as visiting your local commercial hospitality retailer. There, you will find different machines that differ in components, colour, and price. Online shopping can also be a great idea for finding that commercial espresso machine that works best for your space restrictions and lifestyle. You can also find consumer reports that can alert you to brands that have performed well in the marketplace.

Now, if you want to make sure that you get the top of the line, cream of the crop expresso machine, you’re going to want to look at some of the features. However, if you’re just looking for a basic, back-to-basics expresso machine for your everyday coffee needs, there are many choices out there.

Finding that perfect espresso coffee machine means determining what level of convenience works best for you. How much you want to be part of the espresso making process will determine the right espresso coffee machine for you. Some of the more complex coffee machines can be pricey. You can limit your research guidelines depending on the buyer’s space considerations & budget.

The Internet can be a reliable source for research purposes. Consumer sites can lead you in the right direction to choosing the perfect expresso machine as far as brand popularity and quality. Shopping around at your local stores will also give you an idea of what models are selling and the prices you should expect to pay.

Choosing a Dealer
It is important to gather information regarding the dealer’s distribution network. In addition, the service dealer should be available 24/7. The sale of the machine should include professional installation; parts warranty; labour warranty (if possible), and a 24-hour callout during the warranty.

Federal Hospitality Equipment (F.E.D) does have a collection of Espresso Machine, please visit to our showroom or call us: 1300 659 409 and explore all the features and get it in a competitive price.

Comments | Posted in Coffee Machines By F.E.D

Selecting the right restaurant equipment

Wednesday, 4 April 2018 9:29:47 am Australia/Sydney

Selecting the Right Restaurant Equipment

Learning the type of dinner which will be started out can be important for you to understand the kind of diner gear that ought to be obtained. A tiny restaurant will not need nearly just as much dinner gear than the usual sweet, full-scale dinner will need. The size in addition to proceed dinner including McDonald’s could have unique requirements than the typical semi-fast foods dinner including Applebee’s.

There are many fundamental needs that each the kitchen will need, though the dimension in addition to sort required will change. For example, just about all eateries will need good quality refrigeration; nonetheless, not all will need some walk-in refrigerator. Some eateries can use sliding off the road door refrigeration products. Additionally, just about all eateries will need some deep freeze involving some kind. Freezers can be present in walk-in dimension or maybe throughout free products that will resemble home freezers.

Many dinner cooking area should include commercial oven. Once again, the type of oven will probably be based on the type of dinner. Take away food eateries may well only need smooth, prime ovens pertaining to food preparation cheese burgers; full degree eateries may need a smooth mixture prime in addition to petrol burner oven with stove. Nonetheless, some other eateries may need only petrol burner ovens.

Fryers tend to be an additional typical part of dinner gear that many just about all eateries use. They’re about deeply frying many foods. Some sorts of eateries may well only need a single modest fryer, while others, including fast food eateries, ought to have got many fryers.

Ovens, while typical when they might seem, tend to be an additional part of dinner gear which could changes from a single place to an additional. Substantial, full-scale eateries ought to have got extra-large cookers; specialty eateries including pizza parlors may need exclusive solid wood using up cookers, although fast-food eateries may well only need microwave cookers.

Food processors in addition to professional mixers may also be important bits of dinner gear. Toast, abolish moves along with other pastry items needed the use of mixers in addition to home types usually are not useful pertaining to use. Not all eateries will need these people although many may in addition to they should use professional grade types to obtain the many for funds.

Drinks devices may also be important bits of dinner gear. Equally sizzling in addition to cold drinks need to be paid for pertaining to in addition to you’ll find devices for the children the two.

Cool drinks equipment, including soda pop fountains, are typically supplied in addition to maintained directly by suppliers which offer the items. Many people can be obtained after which it packed simply by suppliers. They’re usually self-service sort set-ups; yet, in high-end eateries, they’re not self-serve. Very hot drinks areas consist of professional java manufacturers and perchance espresso/cappuccino devices.

There are various bits of dinner gear that needs to be regarded whenever launching some diner. Quite a feature can be to make certain that the gear can be massive sufficient for you to service the actual eateries requirements without having to be very costly for dinner also manage. Start using guidelines in addition to ensure that the real diner will be able to provide precisely what is necessary for a successful organization.

Comments | Posted in Catering Equipment By F.E.D

The Right Restaurant Marketing Campaign

Tuesday, 19 December 2017 10:47:54 am Australia/Sydney

Restaurant Marketing Formula

Restaurant marketing is simple. Not easy — just simple.
Yet it may not always seem that way. Flipping through the pages of an industry magazine or listening to some “guru” talk about all the things you need to do every day — on top all the other stuff you’re already doing — can be frustrating.

There is no end to marketing and business management approaches, tricks, and techniques. The worst part is that oftentimes the new trick you learn will conflict with another one that has been working for you just fine. And when that happens, the big question is, where do you start? And most importantly, what actions will give you the biggest bang for the buck?

The answer to these questions is easy to find if you know the Restaurant Marketing Formula:
F + R + M = $$

Anything you do or will ever do to generate more profits in your restaurant business can be described by this simple formula.
F is your first-time guests.
R is your repeat or returning guests.
M is your profit margin.
That’s all there is to it:

F + R + M = $$
Let’s now look at each element in the formula in greater detail.

F: First-Time Guests
Many marketing books and seminars will get you focused on the “F” in the formula. Buying Yellow Pages ads, doing Val-Pack coupons or Internet marketing — all these methods address the “F” in The Formula. While it’s important to keep doing things that help the “F,” this is the hardest point to improve and typically the most expensive one to deal with.
You may make very little profit — or no profit at all — off your first-time guests. And that is okay, as long as you’ve got the other parts of The Formula right.
If you’ve been in business for a little while, chances are you’re getting enough first-time guests coming through your door to build a sustainable business.

R: Returning Guests
These are the people who dine at your restaurant regularly. Getting your existing customers to come more often is a lot easier and far more profitable than trying to find new guests. If you are like most restaurant owners, you have yet to realize the full potential of the R in The Formula. Creating a VIP Club, a membership program or a newsletter are great ways to dramatically improve the “R.” Here’s the big issue with the “F” and the “R” in The Formula: Before you work on them, you need to get the basic business economics of your restaurant right. Otherwise, increasing the “F” and the “R” will only suck out your profits faster. If you’re losing money on every check, you just can’t “make it up in volume.”

M: Profit Margin
In the restaurant business, profit margins are thin and fragile. Any unwise marketing or business decision can completely wipe out your profits. A small shift in your staffing or food costs can significantly impact the amount of money you make from every check.
“M” is always the right place to start. You need to measure and manage the profit margin of your restaurant business, and you need to do that consistently and regularly.

Here, we will provide a lot of tips, ideas, and tools to help you improve your restaurant’s bottom line. We’ll review this formula many times, and show you how to apply it to your business to create more bottom-line restaurant profits.

Comments | Posted By F.E.D

Finding a Restaurant Equipment Supplier

Tuesday, 24 October 2017 12:53:23 pm Australia/Sydney

If you are in the restaurant business, you presumably already know just how vital it is to find a restaurant equipment supplier who can take care of your specific needs. For those who are thinking opening a restaurant, finding a dependable catering equipment supplier should be one of your first priorities.

Restaurant Equipment and Supplies Ensures Smooth Operation of the Business: 

Restaurant equipment and supplies are essential for successfully operating a restaurant business. The restaurant can work efficiently with stocking restaurant equipment and supplies to face every customer demand and is needed to prepare, store and serve food and beverages. Restaurant equipment and supplies comprise of products that are required for food preparation, preservation, storage and consumption. Restaurants need good management and adequate materials and supplies to function competently. Restaurant supplies such as refrigerators, food processors, dishwashers, and cutlery need to be maintained and repaired regularly. This will prevent the sudden breakdown of equipment and help in the smooth operation of the restaurant business.

Restaurants need to have a unique décor and furnishing that not only help them to maintain individuality but also attract customers with its unique style and elegance. It is important that all the equipment and supplies in a restaurant use to their full capacity. Restaurants purchase supplies for sanitation, maintenance, dinnerware and serving trolleys. Restaurant equipment includes heaters, food warming devices and storage units. Detailed instruction is imparted to the restaurant staff regarding maintenance of materials and supplies so as to ensure longevity and productivity from this equipment and supplies.

During the start of the restaurant business, one of the biggest expenses is of restaurant equipment and supplies. Choosing right and appropriate restaurant equipment and supplies is also a complicated process since different kinds of restaurants require different things. The best place to start the search for best restaurant equipment and supplies is to visit online shops on the Internet. One can check online equipment dealers that offer quality and affordable restaurant equipment and supplies.

Some of the restaurant equipment that one will need is bakery equipment, bar equipment, refrigeration, ice machines, steam equipment, coffee and tea equipment, service kitchen, ventilation equipment, dishwashers, etc. It will mostly depend on the kind of restaurant, and the budget one has for starting a restaurant business. Restaurant supplies that will be needed are kitchen supplies like cutting boards, mashers, measuring cups, measuring spoons, pan grates, peelers, tongs, and whips, bakery supplies, bar supplies, cookware sets, cutlery, etc. Restaurant supplies are essential in preparing recipes and while serving dishes to customers.

Management of the restaurants regularly supervises available restaurant equipment and supplies. The daily analysis allows them to order sufficient equipment and supplies that are needed on a regular basis. There are strict policies and procedures in restaurants regarding the usage of computers and supplies, and it should be implemented to generate profits for the restaurants.

Comments | Posted By F.E.D

Food Processor

Thursday, 5 October 2017 4:08:12 pm Australia/Sydney

food processor

Weeknight dinners can be a concern, especially throughout the holiday season. With extra social gatherings and school activities, you'll need quick filling meals. The one-hour ham and bean soup will easily fit the bill.

Best food processor tip: Your processor will make it simple for you to make a thick creamy bottom to your soup. While your soup is simmering, bake up some cornbread from a mix and cut up some fresh fruit or vegetables. You'll have complete meal very quickly. This makes a great meal for families with staggered schedules, because soup may be quickly reheated.

Best time-saving tip: Keep your food processor out in plain sight or in a drawer in your kitchen. You'll realize that you use it far more often when you've it out. If you use it more often, you'll continue steadily to uncover more and more approaches to speed-up your daily cooking jobs. You could even try recipes you would not have thought about before, simply because your mini food processor makes it more convenient. Move out your food processor once to produce several batches previously, then freeze for a quick meal later.

Best nutritional tip: Beans are high in protein and reduced in fat. Pork can also be fairly lean if you look for the proper cut. Be considered a tag reader to ensure you are obtaining the cheapest fat content you can. Apart from the protein content, this soup is loaded with more vegetables. Remember that together with the ham and canned beans can really push the sodium content up. Pick either water for the broth or perhaps a low-sodium chicken broth to keep the salt under control. This soup also packs a monstrous 14.1 grams of soluble fibre per serving. That's a little more than half the necessity for each day. It could be difficult to get enough fibre each day. In the event that you serve it with some fruit or vegetables and some whole grain bread or cornbread, you'll be well on your way to better digestive health.

Best money-saving cooking tip: is a great soup to make from your pantry. Buy up cans of beans and tomato sauce once they go on sale or when you have coupons (even better, both at the same time). Ham frequently goes on sale in a rotating cycle with other meats in your grocer's meat counter. You can get regular circulars in the store itself, in the paper, and several can be found on the web (and can even be sent right to your email inbox). Keep an eye on these sales and buy enough ham as you are able to use some now and freeze some for later. This can keep you from returning to the store for more ham once the price increases again. The vegetables in this soup will even keep reasonably well in the kitchen or the refrigerator.

Comments | Posted By F.E.D

Restaurant Marketing Secrets: To Groupon or not to Groupon?

Wednesday, 6 September 2017 10:50:39 am Australia/Sydney

Commercial catering equipment

Marketing Secrets: To Groupon or not to Groupon?

Groupon coupons for restaurant business About two years ago, a new word was entered out lives: Groupon. This company came seemingly out of nowhere & created an entirely new industry. Thousands of coupon junkies are immediately glued to their computers serving for the next daily deal to show up that they can experience with their friends. Groupon is now arguably the quickest growing company ever encouraging to reach the $1 billion in sales mark within two years of its history. 

Seth Godin, a marketing philosopher & the best-selling author, says that if other people are copying you, you have done something remarkable. By this standard, Groupon is an outstandingly successful company that has over 200 copycats in the United States alone & over 500 worldwide. 

Andrew Mason, the originator of Groupon, has created an extremely successful business model. Groupon sure does understand how to make money for themselves.  The big question is, does it or does it not make sense for your restaurant to participate in the “daily deals” operations? 

Let’s take a look at how “daily deals” campaign work. 

You offer a plenty of gift certificates redeemable at your restaurant at a significant discount (usually around 50%). The offer is valid only if the target number of licenses sold has been reached. The money your campaign generates is then split between you & the vendor (Groupon or one of their competitors). 

An offer like this is meant to bring in a lot of first-time guests who have never more heard of & have never visited your restaurant before. Such a campaign can put your restaurant business on the map.  As it is usually the case, the positives come with quite a few negatives. 

This type of massive couponing is going to bring in price-conscious clients. Many restaurants who have tried the daily-deals style of marketing report that the guests who show up with a coupon in their h& tend not to buy beyond what the coupon offers. Many don’t bother to read the terms & try to combine the coupon with other deals or interests you may have to go on that day. 

Several restaurant partners commented that these guests tend not to tip a lot or not tip at all & are on a lookout for a “gotcha” even though you offer the same food & level of service as you do to non-coupon companies. What’s worse, few of these guests end up coming again. 

When you plan a marketing campaign around a daily deal, you have to be prepared. Yes, it’s nice to have a lot of new guests to come in & discover your restaurant for the first time. You, however, need to make sure you know how to make money & how to bring these people again after their first visit. 

Train your team on how to run with coupon holders. Add first-time guests to your newsletter, VIP club, birthday club or another type of consumer loyalty program you may have in place. Teach your waiters how to capture guests’ contact features table-side. Consider programming your POS system to automatically include the tip into the check. 

Offer Groupon deals only on days & hours when your restaurant is slow & only on the items that offer you a high-profit contribution margin. Your food cost is probably anywhere from 28 to 36% of the menu price. Given that you only get 25% of the price from Groupon, you are almost guaranteed to lose money on this campaign, even if some of the coupons do not get redeemed. 

Remember: Each customer with coupon walking in door puts you further in the red unless you do something to drive more add-on & repeat sales. 

Comments | Posted By F.E.D

The 7 Ways To Get Children To Eat In Your Restaurant

Friday, 1 September 2017 10:35:12 am Australia/Sydney

commmercial catering equipment

7 Ways To Get Children To Eat In Your Restaurant

Whenever parents take their children out to eat, they still want them to eat healthy. This is important to keep in mind whenever you are trying to create a menu for the children who visit your establishment. With this in mind, here are some things that you can include that children will enjoy. 

Serve Fresh Vegetables 

Fresh vegetables served with a dip or a smaller sized salad with zesty orange carrots and bright red tomatoes served with either a low fat or a fat-free dressing is one of the options you should have on your menu. You could also offer a plate of vegetables that are cut into strips or bite size pieces (i.e. green peppers, cucumbers, carrots, etc.) and serve with dip as another option. 

Serve Fresh Fruit 

Garnish children’s dinner plates with fresh fruit (i.e. strawberries, oranges, or watermelon) and a little bit of yogurt. While this can be a bit expensive, it doesn’t take a lot of work – simply chop and serve. 

Offer Yogurt As A Side Dish 

Either low fat or no fat yogurt can be offered as a healthy side dish because it not only is low in calories but it is also high in the calcium that children’s growing bodies need. Prepackaged yogurt has a long shelf life (usually several weeks) and can be purchased, inexpensively, in bulk. 

Serve Fruit Juice 

While you probably already have orange and cranberry juice available, try keeping some individual fruit juice boxes or bottles available too. Make sure that they are 100% fruit juice. Whenever you purchase these things in bulk they are reasonably priced and will keep for quite a while. 

Serve Low-Fat Milk 

To cut down on the fat and calories in children’s meals, offer them skim or 1% milk to drink. This is a much better choice than soda and shows parents that you value their children’s health. 

Serve Whole Wheat Bread And Pasta 

Get rid of the soft, white bread and offer whole wheat, whole grain or multi grain bread, rolls, and dinner rolls instead. You can purchase this for an affordable price at a commercial bakery

You should also do this with the noodles that you use in spaghetti, macaroni and cheese and other such meals. This is also an easy and affordable way in which to improve the nutrition on your children’s menus. 

Serve Healthy Meats 

Children love hot dogs so try offering turkey dogs. This is much better for children’s health, especially when it is served on a whole-wheat bun. You may also want to try serving grilled chicken, especially if you already have it on hand for the adult menu items that you serve. Offer grilled chicken strips for on children’s salads or to dip in a low-fat dressing. 

Follow these 7 tips to getting children to eat in your restaurant.  it cheaper than mass media. 

Comments | Posted By F.E.D

5 Key Principles of Restaurant Marketing

Thursday, 24 August 2017 2:52:57 pm Australia/Sydney

1. Marketing online has to pay for itself (it’s never an expense, it’s an investment) 

The whole idea of a “marketing budget” is wrong. Most restaurants define it as a percentage of their sales. Wrong, wrong, wrong! 

If you had a reliable & proven way of investing $20 & getting back $30, how many of these $20 food bills would you invest? I hope you answered, “All the $20 bills I could get my h&s on. & also all the $20 bills I could borrow!” 

Good! Then why would you cap your marketing at some - largely arbitrary - number? 

A-ha! You probably do that because you are NOT sure if a $20 bill invested in your restaurant marketing can reliably & predictably bring you back $30 or $15 or any money at all and if that’s the case, you need to change the way you approach restaurant marketing radically. There is always a way to measure & know how much money each marketing campaign is generating for you. 

2. If it isn’t broken, break it (to give a way to the new & better) 

In many locales, we see restaurant chains move in & it is believed that this happens because the chains have more money in their corporate offers & because they get better discounts from the distributors. 

These are largely not true. On both counts (I’ll leave this at that now & cover this topic in the future articles.) 

However, the main reason chains are more successful than the independent restaurant is because they always break what’s not broken. They regularly test new menu items, tweak their pricing, adjust their internal processes & marketing campaigns. & once they find something that works extremely well in one locale, they roll it out to all of the other stores. 

Most independents we know change. Aside from new paint on the walls every 5-7 years & the new menu covers every 3-5 years, most independent restaurants are frozen in time. Which brings us to the next point.

3. “The world doesn’t need another restaurant” (& it’s your job to prove them wrong!) 

I first heard this phrase from Bill Marvin (a.k.a. The Restaurant Doctor). Maybe he’s the one who coined it, or maybe he’s heard from someone else, but this is the one that you need to make your mantra. 

I have two huge questions for you: 

  • What makes your restaurant unique and extraordinary? 
  • Why should I, a customer, come to your restaurant versus all the other options I have (including doing nothing)? 

If you can’t answer these questions well, the world certainly can do without YOUR restaurant. Think about it. 

4. Restaurant business isn't easy (however it can be simple if you follow the right formula) 

Do you have an operations manual? If not, why not? How often do you & your staff refer to it? 

For how long can you afford not to be AT your restaurant? Is that one day? or A week? What about a month? 

If your business depends on your being there all the time, you don’t have a business. That simple. What you have is a job. & nobody wants to buy a job, especially yours.  

5. The biggest asset in business is relationships (& it’s better than cash because it can be turned into cash over & over again) 

You may be in love with the commercial kitchen equipment you have in the kitchen. Or with the building you’re in. Or with all the restaurant furniture & fixtures that you have purchased & installed. Or maybe you love your recipe book & the beautiful menus that your graphics designer created for you. 

This is all good. However, all that has very little to do with the real value of your business. 

What you need to be in love with are your customers. You also need to be a freak about maintaining an up-to-date list with all their contact information as well as birthdays & other important dates in their lives. 

It’s the new era in the restaurant business, the era of Relationship Marketing. We have arrived. If you have been slow in getting on the bandwagon, you need to do that now. 

Comments | Posted By F.E.D

Commercial Kitchen Designing

Monday, 21 August 2017 11:55:12 am Australia/Sydney

Commercial Kitchen Designing

commercial kitchen design

Designing your kitchen inside a restaurant you will consider opening is a must if you want to have a successful business. There are many different companies that offer design and consulting services you should consider before signing off on any blueprints to make your project finalized. Many restaurant owners who fail to plan, plan to fail. 

Don't make the mistake of trying to save money in the short-term, only to cause yourself more headaches in the long run. Restaurant equipment is one of the biggest expenses that food service industry owners incur, so you want to make sure it is done properly and professionally. 

Spent some time now designing your restaurant properly and consider what types of equipment you will need. 

Commercial Kitchen Design, Consulting and Planning For Your Restaurant 

When it comes to commercial kitchen design, you will need to talk with some consultants or get some commercial kitchen design software that allows you to see your kitchen in a 3-d model. It takes the correct engineering and planning for an industrial kitchen design to be carried out efficiently, allowing restaurant employees to work efficiently and serve the public. You will need the proper commercial kitchen layout and professional kitchen equipment to go together to make a successful restaurant business. 

There are various commercial kitchen designers that you can do business with to you design the interior of your restaurant kitchen, allowing all of your equipment and supplies to have its own place. The proper consulting and design plan would need to include many different variables such as plumbing and ventilation plans, along with the sanitary and health codes for your local DHEC. Going the most cost-effective route, while adhering to all health codes, will allow you the best chance to succeed in the food service industry. 

What Exactly Will You Need For Your Commercial Kitchen? 

Depending on if you’re opening a full-service restaurant or a small deli food service facility, you will have various equipment plans and custom designs for your kitchen. Your preliminary design that you have your kitchen designer work in the form of a blueprint should possibly contain the following pieces of restaurant equipment;  

  1. You must first make plans for your ventilation. You commercial kitchen hood design with being one of the most important pieces of planning your project correctly so everything else flows smoothly. 
  2. You will need commercial refrigeration equipment and freezer equipment, such as walk-in freezers and walk-in coolers. Many individuals also have smile ice bins and ice makers as part of a back bar storage that will allow quick and easy access to ice. This will save lots of time between going back and forth to huge commercial ice machines and create a smooth flowing work environment for employees. 
  3. There is a variety of refrigerators that you can choose. You can also choose to reach in refrigerators or roll in refrigerators if you opening a bar. 
  4. Your plumbing design and electrical blueprints will be essential to give all of your kitchen equipment such as stoves and ice machines the proper electricity they require to function. Without water and electricity, you cannot have a restaurant business. 
  5. You may also consider storage cabinets in your commercial kitchen design. Storing a variety of food supplies, power supplies, and other accessories is a must in the restaurant business. 
  6. If you’re opening a bar, you can find a variety of used bar equipment to help you along the way. Some items you should consider shopping for our bottle coolers, beer coolers, glass fosters for a cold beer, and other room for blenders to make exotic drinks. 
  7. If you’re opening a deli, you should consider room for all of your meats, vegetables, and cheeses. You will possibly need bread slicer, meat saws for cutting cold cuts and cheese, and hand sinks to adhere to all health codes. 
  8. You will need plenty of counter space for your food operation area. Food preparation normally begins 3 to 6 hours before restaurants of the, so you’ll need to make sure you have all food processors and anything else necessary to make your restaurant business. 

Should You Hire A Consultant or Do-It-Yourself? 

A consultant can help out with our commercial cooking equipment that you will need in this can be the most cost-effective route in the long term. There are many benefits to hiring a consulting and design service that offers a professional service to restaurant owners. Do not take your restaurant kitchen design likely, as your food service facility design needs to be top notch and 100% efficient. This is why you should consider hiring a professional company that offers to consult foodservice services. 

If you’re considering doing it yourself, it is recommended to talk to current restaurant owners and see if they can give you some tips to help you with your commercial kitchen design. Doing it yourself is not always the best route to go, but it may be the cheapest way to do your commercial kitchen. 


Comments | Posted By F.E.D

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