A la carté kitchen equipment is used daily so chefs must research and determine needs when buying new equipment.
In order to for a culinary program to succeed, country clubs needs high-quality equipment and a lot of it. Walk-in coolers, flat-top grills, deep-fryers, and various ovens are just a small portion of what it takes for a kitchen to thrive. When purchasing new kitchen equipment, club chefs need to take the time to consider what is needed for the space and menu, what the club can afford, what supplier to purchase through in addition to several other important factors.
When buying restaurant kitchen equipment, start by looking at quality and dependability that will stand up to constant use over the years. Consider which types of equipment will be used most often and then buy the highest quality your club can afford for those items. This will help ensure more efficient equipment with less maintenance and expensive repairs. Other costs to consider beyond the price of the appliance would be the cost of the power and energy it takes to keep the equipment running. While more expensive, choosing energy-efficient models will help keep energy costs down.
Kitchen equipment with modern technology can help to improve a kitchen’s workflow. While high-tech kitchen equipment can be pricier than traditional alternatives, the tools pay for themselves with efficiency. Thanks to innovations in-restaurant technologies, kitchen equipment can play double duty by improving food safety, automating repetitive tasks, and lowering labor costs.
Country club chefs need to consider if new equipment makes sense and is easy for cooks to use day in and day out. Consider ergonomics, ease of opening and closing doors, storage options, and any technological features, which could be either helpful or difficult to operate.
When it comes to cleaning, review how to clean the equipment daily, weekly, and monthly so that you can effectively plan side work for the staff. Equipment made from stainless steel is especially easy to maintain and reduces the chance of harboring dangerous bacteria.
Kitchens have an extensive list of equipment needed in order to run smoothly. Chefs should not rush into buying new equipment too quickly in order to find the best fit and increase efficiency throughout the kitchen.