Fraud Blocker
top of page
  • Writer's pictureMaya

The Most Essential Equipment For Your Restaurant’s Kitchen

For a restaurant to keep running efficiently, its kitchen needs to be as technologically up-to-speed as it possibly can. There are supplies you need to run your restaurant efficiently and economically as possible; equipment that best helps you get the job done.

Here’s some starter equipment that your restaurant needs to thrive:

  1. Storage containers. From bins to boxes, you’ll need to store ingredients and prepared foods so that cooks have easy access to them during meal prep. Label everything to optimize your organizational system.

  2. Servingware. Cutlery, plates, bowls, cups, and anything else you need to serve a proper meal are essential to smooth operation. How much you should buy depends on the number of tables you have and how many people you expect to serve; once you estimate that, add a few extras to the cart because some will break and get lost in the hustle and bustle of the kitchen.

  3. Cookware. You’ll need pots and pans of all sizes as well as mixing and tasting spoons, bottles, ingredient bowls, spatulas, ladles, and everything else necessary to make your menu come alive. Stock up on extras because your dishwasher might be efficient but cookware will still get dirty right when you need it the most.

  4. Storage racks and shelving. Both perishable and nonperishable foods should be stowed in arm’s reach so cooks can grab what they need when they need it. Mobile storage racks are particularly useful for transporting ingredients between stations.

  5. Safety equipment. Kitchens are a dangerous place and the staff needs to be safeguarded against danger. In addition to first aid and medical kits for handling burns and knife cuts, you should also have fire extinguishers, safety mirrors, sanitation equipment, rubber floor mats, and non-slip shoes to prevent injury.

  6. Fridges and freezers. Prepared foods and ingredients need to be kept at safe temperatures. Without the right inventory management capabilities, you’re inviting food waste which is a massive waste of profit. You have the choice of walk-in or reach-in freezers and fridges, which can help you buy and store in bulk to save money.

  7. Food prep counters and cutting boards. Buy stainless steel countertops that don’t absorb bacteria and can withstand heavy-duty cleaning solutions. Cutting boards can be plastic or wooden, dealer’s choice; plastic is easier to clean but wood won’t develop grooves that store bacteria. You should also color-code to avoid accidental cross-contamination.

  8. Steam table. Keep sauces and prepped food at the right temperature so they stay fresh throughout entire shifts.

  9. Slicers cut meat and cheeses quickly and uniformly. Electric slicers are automatic and thus save on time and labor, but they’re also more expensive. Manual slicers are cheaper and might be a good option if you don’t use them very often.

  10. Mixers. The one best for you will depend on the volume and frequency of use. For example, spiral mixers work at higher speeds, but planetary mixers work on a wider variety of food.

  11. Food processors. There are four options here, each with different uses and strengths. Batch bowl food processors collect food as it’s processed but tend to be smaller; continuous feed lets you add food while it’s running; buffalo choppers are heavy-duty and can handle tougher foods, like meat; and combination processors are something of a middle-ground between batch and continuous processors.

  12. Sinks are a must-have for any restaurant kitchen. Typical safety standards mandate a triple-basin station for hand washing, defrosting frozen foods, dishwashing, and general running water.

  13. Ovens come in either convention, which are better for baked goods, or standard. Depending on what you serve, you might also invest in deep fryers, flat-top grills, and anything necessary to serve up the menu.

  14. Ranges and ventilation. This is one of the most important pieces of equipment you have. You can power it with gas or electricity, each with its own advantages. Gas changes from high to low temperatures much faster, but electric ranges are easier to clean. There’s a variety of electric ranges to pick from, too, if you choose to go this route.

Kitchen Display Systems, or KDS, are the best tool you have for handling the busyness and complexity of a restaurant kitchen. It takes a lot to make the whole system work, and KDS smooth out the entire process. Mount one on the wall or counter so the whole team can reference it with ease; KDS let the kitchen staff view and fulfill orders more quickly and accurately so customers don’t have to wait long. Receive orders in real-time and improve the overall customer experience with this kind of technology

At eatOS, we make it easy to seamlessly connect your KDS to the rest of your network and save money to boot. Schedule a demo with us to learn about why our Kitchen Display System is the best in the industry.

It takes a lot to keep a kitchen running. Let us help you make your restaurant the best that it can be.

#Kitchen #eatOS #RestaurantBusiness #FoodService #Restaurants

bottom of page