Tuesday, February 5, 2013

So, You Want To Open A Restaurant...

So, You Want To Open A Restaurant...
Good for you! Owning and operating a restaurant or bar can be rewarding. Overcoming challenges and exploiting opportunities makes the hospitality industry an addictive environment for the right individuals. Rapids has been there for many entrepreneurs as they have considered this big step toward independence.

When it comes to the tools of the trade, smallwares are the foundation of any food service enterprise. Smart operators realize that consistency in everything from portioning to presentation to prep is important in driving repeat business. The basics such as measuring cups, tongs and spatulas help create signature consistency.

If that sounds like a lot of importance attached to a collection of plastic and metal bits and pieces, think about it this way: these are the products that will be reached for most often in any facility. A set of measuring cups will get touched more often each day than an oven handle. Portion control utensils such as spoons and ladles can mean the difference between profit and loss. Smallwares are important, their cost and acquisition should occupy an appropriate amount of planning and procurement time.

At Rapids we have a series of smallwares checklists created around several of the more popular venues. When we specify the equipment list for our design / procurement contracts we use lists just like these to make sure we don't miss anything. We think that they will make a great starting point for anyone in the planning stages of opening a restaurant, so we have made them available on our website.

When using a checklist like those listed below don't be afraid to edit and substitute. These lists are based on recommendations in type and quantity, not brand and price. Having a set of kitchen floor plan drawings along side will be helpful too. Where a list might suggest two 36" dunnage racks your floor plan might dictate that a 36" and a 48" pairing is a better fit. No pre-published equipment list can anticipate every need or desire, but our lists make for a great starting point!

Browse and download these lists, write up a lot of questions, then give the folks in our catalog sales department a call and let Rapids help you refine your needs. Or go directly to the Rapids Wholesale website and compile a sample order for budgeting purposes.

Choose the closest list type to your restaurant concept:

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