| Catering equipment is the driving force behind any | | | | your decision on quality and performance and |
| catering business. It is crucial that you spend | | | | then try to buy at best possible price. Many |
| some time planning your operation before | | | | people try to economise and opt for second hand |
| purchasing any catering equipment. There may be | | | | equipment. Good second hand equipment is hard |
| a huge difference between the equipment you | | | | to find and even when you do find it the chances |
| want and the equipment you need for the job | | | | of break down in the middle of service is high.o |
| and selecting the right ones will contribute to the | | | | Inferior quality equipment is just as bad as the |
| ease and success of your catering operation. | | | | second hand. Remember that you need to |
| Here are some tips on selecting the right catering | | | | depend on the equipment every day to produce |
| equipment:o Plan ahead. It's like your mise-en-place | | | | good quality products and earn your living.o Ensure |
| or your preparation before operation. Your level | | | | there is decent warranty and after sales service |
| of planning and preparation will determine your | | | | with the equipment. Although all suppliers conduct |
| success. Remember: people who fail to plan, plan | | | | the warranty work during business hours Monday |
| to fail.o If it's a new venture, you need to decide | | | | to Friday, it is good to know that they have |
| on how much space you are allocating to your | | | | trained technicians and spare parts to come and |
| commercial kitchen and how much to your | | | | repair your equipment quickly.o Take out a |
| customers. The kitchen space should be | | | | preventative maintenance agreement with your |
| proportionate to the maximum number of | | | | supplier or have your equipment serviced regularly |
| customers you will be serving. Think of your | | | | to ensure it's always working to optimum |
| kitchen as the engine of your catering operation. | | | | performance.o Learn how to use your equipment |
| A small kitchen will struggle to cope with large | | | | and ensure your staff is familiar with the |
| numbers.o Decide on what type of food you are | | | | operational procedures of the equipment. This will |
| going to produce. This will pinpoint your equipment | | | | prolong the life of your equipment, will prevent |
| needs.o Establish the maximum number of people | | | | injuries or tragedies and create staff satisfaction.o |
| you will be serving. This will help you decide on the | | | | Clean your equipment regularly and keep it clean. |
| size or performance of the equipment.o Decide on | | | | Hygiene is very important when it comes to |
| the lay-out. It is best to consult with a | | | | handling and preparing food and beverage |
| professional designer as you need to give | | | | products. |
| consideration to where the equipment is placed, | | | | The above guide should help you select the right |
| the service space for your staff, traffic flow and | | | | catering equipment for your operation. If in doubt, |
| many other factors.o Research the brands to | | | | please consult with your supplier to ensure you |
| ensure you are buying quality equipment. Base | | | | get the best catering equipment for your needs. |