When you are in the middle of the process of opening a new restaurant, the amount of tasks and under-takings can be stressful and overwhelming. Even important details can be easily forgotten in the chaos and excitement of the venture. This is where planning and organization come into play. Those restaurateurs that effectively manage these two vital stages will be prepared and those who don’t will be continually trying to play catch up while experiencing the frustration of dealing with emergency-type issues. Making a checklist of needed restaurant equipment will ensure that you get all of the supplies needed to operate.
Having the right kitchen equipment can be the difference between stating in compliance with regulated standards and receiving finds and warnings from inspectors. Beyond that, it will allow your kitchen staff to function safely and efficiently. From the appliances, to the plates, knives, cleaning products and safety equipment, listing out all items that are needed and revisiting that list to cross off what is present versus what is needed will help for accountability purposes. Periodically brainstorming for items that need to be added to the list is important too.
Even though the focus is skewed to the kitchen and to the dining areas there are other vital parts of the restaurant that have to be well stocked also. Wait stations, host stations and bathrooms are just a few of the auxiliary areas of the restaurant that need to be accounted for. Depending on the size of the establishment, the amount and configurations of these auxiliary supply stations will require more or less attention. Little touches such as air fresheners for the restrooms or crayons for the kids can add up to excellent ding experiences needed to keep people coming back. For assistance with cooking restaurant equipment in Missouri contact American Services for assistance.