Dining is involved in almost every area and activity of a club. This means it is crucial a club kitchen is well designed and has kitchen equipment that is in excellent condition at all times.
Unfortunately, a lot of clubs have kitchens that are older and limited in size (especially relative to the high volume they serve in a la carte, banquets, and member activities). And the kitchen is typically at the bottom of the list for renovations and capital expenses. A lot of members don’t often see a club’s kitchen, and because industrial kitchen equipment can be pricey, members might not understand the value and impact upgraded equipment would have on their dining experience. So, when chefs choose new equipment, they usually choose wisely.
Besides budget, the most important factors to consider when choosing equipment are the menu, the amount of space the kitchen has, and efficiency. It is essential to have equipment geared towards what is offered on the menu. However, if club chefs only choose equipment for the current menu, the possibilities of creating a more diverse menu in the future could be limited. Redesigning a kitchen space can reinvigorate underperformed areas and increase productivity. Add in modern equipment with advanced technology and kitchens can speed up cooking times and increase production while also increasing member satisfaction.
While used or older equipment is cheaper and tempting to consider, choosing so could cost more in the long run. Between the cost of repairs or needing to be replaced more often, investing in new and more efficient equipment is usually more cost-effective.
Every club kitchen has different equipment needs based on its size and offerings, but when chefs need to choose what is best for their kitchen they take similar factors into consideration.