There are no good or bad restaurants. There are just restaurants, i.e. the restaurants are excellent, and there are no restaurants, but establishments pretending to be them. The restaurant is distinguished from such a porch, not only a cook, a stylish interior and a positive image, but also all kinds of professional equipment.
Table equipment for restaurants, as well as the availability of production technologies, is what is always responsible for the impeccability of the establishment. In the kitchen of the restaurant, there should not be extra items. All that is located is high-tech modern equipment, necessary kitchen utensils, and professional tools.
Too many restaurants have been opened, in our memory. Of those opened 3-5 years ago, more than half either changed the owner or completely closed. Why, do restaurants burn out? After all, always, catering was considered a profitable business. According to experts, the fault is the wrong selection of equipment, and the wrong personnel policy. Let us dwell on the first reason.
At the moment, many resort to the services of consulting firms, with whose help they buy restaurant equipment, for an appropriate fee. Services are provided within six months, and this time is enough for the restaurant to become profitable and independent. Restaurateurs, who first came into this business, choose for their establishments, usually household equipment, because of cheapness, but this is the mistake that will soon turn into a problem. Household equipment, although cheap, but not intended, to work continuously. It will quickly wear out, and will require constant repairs, and this is an additional cost.
Selection of high-quality restaurant equipment is a responsible and troublesome business. It is necessary to select and purchase a large assortment of items that meet the requirements of professional work. With a serious approach to business, this item of expenses may be the most costly, but the thing itself is worth it. When purchasing single copies of tableware, you can do with the services of the nearest store. But when it is necessary to purchase “all at once”, it is better to contact the manufacturer directly. The manufacturer must have a decent reputation, and work in the market for several years. Even if you take into account the cost of delivery, the equipment will be cheaper, at a decent amount, and will get to the restaurant faster than when buying in a store. In addition, if the manufacturer is really efficient, then its experts will help in installing their equipment, and you will not have to look for masters on the side.
What makes table restaurant equipment professional? Firstly, the materials from which it is produced. Since such equipment carries increased loads, is used for years, often at elevated temperatures, then it is made of special durable materials. Secondly, production technology. All the subtleties of the kitchen business must be taken into account. Real, professional, canteen, restaurant equipment should be an assistant in the restaurant business.