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Feb 6, 2023 · A restaurant’s capacity depends on its concept, ability to generate revenue, and reservation management practices as much as it does on the limits of the available space. In this article, we’ll tell you everything you need to know about restaurant capacity so you can accurately calculate it for your own establishment and start making the ...
- Cost. Cost is often the primary consideration when buying commercial kitchen equipment, as it lays the foundation for budgeting and financial planning.
- Kitchen Layout. When considering the purchase of commercial kitchen equipment, understanding your kitchen layout is crucial. The layout dictates the spatial arrangement and guides your buying decisions, ensuring the equipment you choose fits seamlessly in size and function.
- Energy Efficiency. Energy efficiency is a multidimensional factor when buying commercial kitchen equipment. Investing in energy-efficient equipment can lead to substantial savings.
- Safety. Failure to consider safety jeopardizes the well-being of your staff and patrons. It also exposes your business to potential fines and legal consequences.
Sep 19, 2023 · For example, a typical requirement may be 15 square feet per person. This means that if a restaurant has a total square footage of 1,500 square feet, the maximum occupancy load would be 100 people (1,500 / 15 = 100). It is important to note that different areas within a restaurant may have different occupancy load requirements.
4. Griddle. A griddle is a versatile piece of restaurant equipment, perfect for cooking everything from pancakes and eggs to burgers and steaks. Its flat cooking surface allows for even heating and easy flipping, making it a vital tool for breakfast spots and diners.
Most commercial kitchens need an ice maker, an ice bin, and a condensing unit. The size of your ice machine is determined by how much ice output you’ll need per day, but you may want to account for growth and the replaceability of the machines. Consider the following specs. 7-10 oz. cup: 5 oz. of ice per cup.
4. Mixers. Mixers are another must-have piece of commercial restaurant equipment, especially if your menu is full of yummy baked treats. In this case, you’ll probably want to splurge on a standing floor mixer, which can hold 20 to 60 quarts of dough (unlike a countertop mixer, which can only hold up to 20 quarts).
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Cooking Equipment. Cooking equipment is the heart of any commercial kitchen. It includes ovens, ranges, fryers, griddles, and charbroilers. Commercial-grade cooking equipment is designed to withstand high-volume use and produce consistent results. The size and capacity of the equipment should be chosen according to the kitchen's needs ...
