The Practical Way with Restaurant Equipments
A restaurant has to keep the balance of
things in order to function well and be lucrative. Too much manpower can result
in idle hours of some employees and more salaries to fix. Some food ingredients
will eventually rot if you keep on loading with fresh ingredients. This rule is
also observed in restaurant equipments.
Restaurant owners are already worried about the many aspects of the restaurant
and keeping all the equipments in check can already cause an impending
headache.
Aside from the problem on the management side, too much equipment can distract the customers and would force them to focus on such things other than their food. It is good to keep an interesting list of equipment inside your restaurant for your customers to use, but we should balance the number and keep everyone from being overwhelmed. While it is tempting to buy everything for the good of the restaurant, clear your mind and go over these advices to help you limit your equipments.
Instructions:
· Perhaps one of the innocent mistakes owners make is to think that the restaurant can never have too may equipments. They feel that their restaurants still don’t have that specialty that will separate it from the competition. When this notion hits your mind, never be afraid to ask for a second opinion from people who are directly affected. Chat with customers, leave feedback forms and go the extra mile to actually learn their concerns. Besides, is it not your aim to please them?
· Go for multi- functional equipments that can save you space and money from buying two or three separate machines. The technology is already advanced so use them to make your lives easier. Restaurants with special beverages in their menu will surely appreciate the grind/mixer combinations, perfect for brewing coffee and concocting mixed juices at the same time.
· A restaurant’s physical space can also dictate what equipment can still fit in the area. Never try to squeeze more equipment if the space is already cramped. Not only will you cause inconvenience to all your customers but will keep your staff from maneuvering to certain places that need their attention.
· Restaurant equipment should also suit the theme of the place. Ignore your love for vintage jukeboxes if your restaurant is clearly a modern hub. Not only you will save space and money from resisting to place a big equipment, but you can also save your restaurant from being laughed at. Customers love themes and often go to certain places for the thematic experience. Give them exactly that.
· The budget will certainly narrow your equipments list. Learn to prioritize the most important things and determine a budget range for them. Invest more on things that are needed and less on things that you want to be showcased in the restaurant just for the sake of style.
Tips & Warnings:
Never forget that your goal in building a restaurant is to earn money, not to spend. You may argue that some things are worth the investment but being practical will help you go a long way.
Source: Chefneeds.com
Aside from the problem on the management side, too much equipment can distract the customers and would force them to focus on such things other than their food. It is good to keep an interesting list of equipment inside your restaurant for your customers to use, but we should balance the number and keep everyone from being overwhelmed. While it is tempting to buy everything for the good of the restaurant, clear your mind and go over these advices to help you limit your equipments.
Instructions:
· Perhaps one of the innocent mistakes owners make is to think that the restaurant can never have too may equipments. They feel that their restaurants still don’t have that specialty that will separate it from the competition. When this notion hits your mind, never be afraid to ask for a second opinion from people who are directly affected. Chat with customers, leave feedback forms and go the extra mile to actually learn their concerns. Besides, is it not your aim to please them?
· Go for multi- functional equipments that can save you space and money from buying two or three separate machines. The technology is already advanced so use them to make your lives easier. Restaurants with special beverages in their menu will surely appreciate the grind/mixer combinations, perfect for brewing coffee and concocting mixed juices at the same time.
· A restaurant’s physical space can also dictate what equipment can still fit in the area. Never try to squeeze more equipment if the space is already cramped. Not only will you cause inconvenience to all your customers but will keep your staff from maneuvering to certain places that need their attention.
· Restaurant equipment should also suit the theme of the place. Ignore your love for vintage jukeboxes if your restaurant is clearly a modern hub. Not only you will save space and money from resisting to place a big equipment, but you can also save your restaurant from being laughed at. Customers love themes and often go to certain places for the thematic experience. Give them exactly that.
· The budget will certainly narrow your equipments list. Learn to prioritize the most important things and determine a budget range for them. Invest more on things that are needed and less on things that you want to be showcased in the restaurant just for the sake of style.
Tips & Warnings:
Never forget that your goal in building a restaurant is to earn money, not to spend. You may argue that some things are worth the investment but being practical will help you go a long way.
Source: Chefneeds.com