Opening a restaurant is always exciting and requires careful preparation. One key stage is purchasing equipment. However, many novice restaurateurs make mistakes that can lead to additional costs or operational problems. In this article, we will examine five of the most common errors and give practical advice on how to avoid them.
1. Purchase of equipment without analyzing needs
One of the biggest mistakes is buying equipment without a clear understanding of your restaurant’s needs. For example, you might buy a refrigerator that is too powerful for a small cafe or not enough stoves for a restaurant with a high footfall.
Make a list of the necessary equipment, based on the menu and the format of the institution
Think about what dishes will be prepared most often, and select equipment for these tasks. For example, a pizzeria will need a pizza oven, and a sushi bar will need a refrigerator with precise temperature control.
Also, consider seasonality: if you’re planning a summer cafe, you may need additional equipment to prepare refreshing drinks or desserts.
Consult with a chef or equipment specialist
An experienced chef can tell you what equipment you require for your menu and what you can eliminate. Equipment specialists can help you choose models that fit your needs and budget, as well as give advice on installation and operation.
Consider your kitchen layout and available space
Before you buy, measure the kitchen area and ensure the equipment will fit without compromising the comfort of your staff. Consider how the workspace will be organized: for example, the refrigerator should be close to the food preparation area and the stove should be close to the hood.
This approach will help you avoid waste and organize your kitchen so that it is comfortable and functional.
2. Quality savings
The desire to save money on equipment can lead to frequent breakdowns, resulting in additional costs. Low-quality appliances often require repair or replacement, which can paralyze kitchen operations. How to avoid:
Choose appliances from trusted manufacturers with warranties
Reputable brands tend to offer more reliable models that undergo rigorous quality control. An equipment warranty also gives you peace of mind that you’ll be able to resolve the problem quickly in the event of a breakdown.
Research other restaurateurs’ reviews of specific models
The experience of other establishment owners can help you avoid buying unreliable equipment. Pay attention to reviews about durability, ease of use, and service support.
The money saved on the purchase can turn out to be much more expensive for repairs and downtime, so always choose the quality that will ensure the stable operation of your restaurant. In the end, reliable equipment pays for itself in lower operating costs and increased customer satisfaction.
3. Ignoring energy efficiency
Energy costs are one of the major expense items for a restaurant. Equipment with a low energy efficiency rating can significantly increase electricity and water bills, negatively affecting the business’s profitability. For example, older models of refrigerators or stoves often use more energy than their modern counterparts, resulting in additional costs in the long run.
To avoid this mistake, it is important to pay attention to the energy class of the equipment. Modern models labeled A++ or higher consume significantly less energy, helping to reduce running costs. It’s also worth considering equipment with energy-saving features such as automatic shut-off or load-dependent power adjustment.
Before you buy, do the math to see how quickly the more expensive but energy-efficient equipment will pay for itself. For example, the cost difference between a conventional and an energy-efficient model can be offset by savings on your energy bills in just a few months. Not only will this reduce costs, but it will also make your restaurant more environmentally friendly, which is especially essential for today’s consumers.
4. Wrong choice of supplier
Working with an unreliable supplier can result in late deliveries, warranty issues, or a lack of service. This is especially critical if equipment breaks down in the middle of the workday.
How to avoid:
- Choose suppliers with a good reputation and experience in the market;
- Ensure the supplier has service support and the ability to quickly replace equipment.
Look out for companies that specialize in catering solutions. For example, McDonald Paper & Restaurant Supplies, has been helping restaurants find quality equipment for over 20 years.
5. Lack of equipment maintenance plan
Even the best quality equipment requires regular maintenance. Ignoring this aspect can lead to premature breakdowns and downtime.
How to avoid:
- Establish a regular maintenance schedule;
- Train your staff on how to operate the equipment;
- Establish a service contract with your supplier or a specialized company.
Implementing a preventive maintenance system can significantly reduce unexpected breakdowns and extend the lifespan of your equipment. This includes regular inspections, cleaning, lubricating moving parts, and replacing worn components before they fail.
Create detailed maintenance logs for each piece of equipment to track service history and identify recurring issues. These records can help predict when parts might need replacement and optimize your maintenance budget over time.
Consider designating a staff member to be responsible for equipment maintenance oversight. This person can coordinate with service providers, ensure maintenance schedules are followed, and be the first point of contact when issues arise.
For complex equipment like specialized ovens or refrigeration systems, arrange for periodic professional inspections even if there are no apparent problems. Professional technicians can spot potential issues before they develop into major failures.
Factor maintenance costs into your business plan and budget. Many restaurant owners underestimate these expenses, which can lead to financial strain when equipment inevitably requires service. As a rule of thumb, allocate approximately 2-3% of your equipment’s purchase value for annual maintenance costs.
Regular equipment maintenance helps avoid unplanned expenses and downtime that can negatively affect the reputation of your establishment. Additionally, well-maintained equipment operates more efficiently, consuming less energy and providing more consistent results, which directly impacts food quality and customer satisfaction.
Conclusion
Purchasing equipment for a restaurant is an important stage that requires a careful approach. By avoiding common mistakes, you can save time, money, and nerves, as well as ensure the smooth operation of your establishment.
Remember that the right choice of equipment and a reliable supplier will help you create a successful and profitable business. Use these tips to make the procurement process as efficient as possible and avoid the typical problems many restaurateurs face.
