Planning a new restaurant or cafe? Here are some key things you need to consider when looking for commercial food equipment.
Buy what you need
Plan out your menu before you begin buying commercial kitchen equipment, then focus on the menu items and purchase only the equipment you need. Don’t blow your budget on a full-size oven that you’ll only use once a day, and don’t hold back on specialty equipment if the potential labor savings and ability to keep up with demand will make the investment worth it. Estimate how much output you will need from each piece of equipment and purchase the appropriate size. Under-sizing will slow down service and anger customers, but buying too large can cost you thousands more than necessary in energy costs over the life of the equipment. Take advantage of our experience when it comes to commercial food equipment to help you find the right equipment, and don’t hesitate to call and speak with a Mathew equipment specialist on 07 5476 8466.
Understand Product Warranty
Before you invest your money in restaurant equipment, check to see how each manufacturer backs up its products. Service calls on non-warrantied equipment are pricey and can add up quickly. Not only that, but any time equipment spends broken down is time it isn’t cooking or storing food. If an essential piece of equipment breaks down, it can quickly cost you thousands of dollars in lost revenue. When considering a major equipment purchase, learn about the standard warranty and any extended warranties or service programs the company offers. Pay close attention to what maintenance has to be done regularly and what actions can void the warranty. Keep these factors in mind when comparing prices – it may be worth it to pay more for a piece of equipment with a better warranty.
Understand what your local council requirements
Before purchasing commercial restaurant equipment, you should check all health, fire, and building codes to see the specific requirements of your commercial kitchen. Local codes vary widely across the country, so what is acceptable in one location might be prohibited a few miles down the road. Equipment that can be operated without a vent in some areas has to be placed under a hood in other locations. Partner with your local government to ensure the layout and equipment you are considering is in line with local codes. Violations of these codes could lead to hefty fines or closure and can cost you thousands of dollars as you work to rectify the problem.
Need help?
If you need help deciding what is the RIGHT type of commercial food equipment for your restaurant or cafe on the Sunshine Coast contact us today or call us on 07 5476 8466.