Aside from an evolving business model, reliable staff and a great menu, sweet success for a cafe can be as simple as having the right tools for the job.
Once you’ve finished your business plan, your finances and location is sorted, a kitchen layout mapped, the next step is to fit out the kitchen.
Choosing the right commercial equipment for your cafe or restaurant space can feel overwhelming, especially as it will affect the day to day function of your cafe, which impacts customer experience and your all important potential profit.
Some of the key factors when considering hospitality supplies are:
+ your budget
+ the concept/style of your cafe
+ your menu — what type of food you will be selling
+ the amount of space you have to work with
+ is there any exisiting equipment in good working order
Starting with a basic setup of equipment suits most startups, it also gives you the option to add gear and extra catering equipment down the track as your business grows. The vital items for every commercial kitchen include:
Storage refrigerator & freezer
Choosing the right size and shape commercial fridge to store all ingredients and fit your space is important. Choose from upright and under bench fridges and freezers. Under bench options are great space savers in small kitchens. Preparation fridges are designed for quick access to fresh ingredients displayed in refrigerated sections.
Display cabinet for cold food
An attractive display cabinet is an investment in any cafe kitchen. It showcases pre-prepared sweet and savoury food and is responsible for last minute sales from customers who need something quick to takeaway.
Coffee Machine
Your kitchen layout plan is paramount here. Selecting a commercial espresso coffee machine is largely determined by bench space (consider proximity to power supply, water supply and waste drainage) budget and estimated capacity (1, 2, 3 0r 4 group machine).
Dishwasher and sinks
When choosing a commercial dishwasher it’s important to determine what capacity machine you’ll need. You can estimate this by thinking about how much crockery and glassware per person each table will use at maximum capacity, showing roughly how many dishes will come through your kitchen at peak times.
Crockery and glassware
Perhaps the trickiest choice of all, choosing dishware for your cafe or restaurant has to consider not only functionality but how the design compliments your establishment’s style. Whether you’re after classic or statement dinner plates, always prioritise durability and stick to your budget.
Other commercial equipment you can add to your basic setup includes:
+ commercial microwave oven
+ sandwich press
+ griddle and commercial hot plate
+ gas oven with various cooktop burner variations
+ Knife sets
+ chopping boards
+ kitchen utensils
Upgrading equipment later on can be an inconvenient and costly task. So be sure to plan you kitchen layout well in advance to assess the best configuration of all equipment during service times, know your budget and get advice on tried-and-true brands with warranties.