Talk with professionals when picking out restaurant supplies

Before you go out and try to do things on your own as you are picking out the supplies to stock your restaurant’s kitchen, you should consult some friends who have done this type of thing before. Talk with some chefs who you know, and get their opinions on what you will and will not need. They should be very helpful to you, and with the advice that they offer you should be able to stock your kitchen with everything that you need for opening day.
You will want your kitchen to be totally prepared before any customers come into your restaurant, and that is why the advice that you can get from other chefs and restaurant owners is so important. You will want to learn all that you can from them, so that you will have all of the supplies that you need on hand before opening day. Get everything going well with the right supplies, and you will be happy for the advice that you have taken.
It is always a good idea to look to others who have done something and succeeded at it before you whenever possible, and that is especially true when it comes to this. Starting up your own restaurant is a big deal, and you do not want to risk making a bad impression on anyone on the first day that they come in. When your kitchen staff is prepared to take on any challenge, with the right supplies sitting in front of them, you will not have to be worried about making bad impressions. Instead, you can know that you will be well on your way to wowing everyone who comes in to eat.
So go ahead and try to get things going in a good way by taking any advice that you can get. You will feel great when you are to go to others for help and to follow through on all that they have to say. You will know that the restaurant supplies that you are going out to get are all that you need to have success in the business, and that will make you feel great. When opening day comes, you will not have to feel nervous about what will be going on in the kitchen, but instead, you can know that you are going to rock this.

What is the most important tool in the restaurant business:

Knifes are the single most important tool in the restaurant Restaurants are known by their quality of food, service, and decor Knifes help prepare the food for the restaurant clientele. A chef with a dull or poor quality knife is like a hunter without a gun. A good quality knife set is the tools of the trade, Chefs that are skilled in culinary arts find the knife the single most used tool of the trade. A quality knife set can be purchased for a reasonable amount.

What to stay away from when purchasing a good quality knife set:

Cheap knife sets are identifiable by a few very easy to spot quality. One of these quality’s is that the metal of the blade does not go through the shank of the knife. A metal blade that is through the handle ads rigidity and reliability to the knife. A blade that is molded into the handle stock is a poor choice. A soft wood handle is another poor choice. Soft woods allow for breakage. Wood holds bacteria and soft wood becomes fragile when subjected to cleaning. Soft wood handles also break during knife use. Soft wood handles should not be considered as knife choices. A knife blade that is flimsy and constructed from cheap steel is another red flag for knifes. Cheep steel causes the knife to not cut square and precise. The cheap steel allows bends and chinks in the blade. The blade will fracture as time allows. Cheep stainless steel will not last. Stainless steel blades made with impurity in the metal actually will rust. Serrated knifes are not really recommended for restaurant quality knifes. Serrated knifes are difficult to sharpen. Metal brads that fasten the knife shank to the handle should not be steel. The brads should be brass, brass does not rust like steel brads.

What to seek in a good knife set:

Carbon rolled steel blades are the most desired component of restaurant quality knife sets. Carbon rolled steel has been used for over a thousand years to fashion good quality knife blades. The steel of a carbon knife blade is infused with carbon that adds strength to the knife blade. Carbon blades also keep a sharper edge then other metals. Handles that are constructed from plastic that is nonporous is the most desirable handles for knifes. Nonporous handles don’t allow food and bacteria to thrive in the knife handles. Bacteria of this nature can cause sickness and disease. Dishwasher safe handles are another asset for knifes. Hard wood that is sealed very well is OK for knife handle construction. Commercial Dishwasher should never be used when handling or cleaning knives.

What makes a complete knife set for a restaurant:

A number one requirement is two chef knifes. One Chef knife should be 10 inches and the other 12 inches. These sizes allow for different cutlery use. Chef knifes are the primary knife that will do most of the slicing and cutting in culinary arts. A Boning Knife is the next type of knife to have in the knife set. Boning Knifes are sharp, narrow and flexible to allow the knife to follow the bone and cut away the meet. A Boning Knife is perfect for boning a turkey or chicken. A Bread Knife is another selection to include in your knife set. Bread Knifes are generally serrated and are saw like in appearance. The saw like action allows the knife to glide through the bread without tearing the bread. Smooth slicing is accomplished with a Bread Knife. A Paring Knife is a knife with many uses. The Paring knife is used to remove cores from vegetables and fruits. The short stout knife is perfect for utilitarian purposes. A Fillet Knife is a long thin knife used to remove bones from fish or poultry. The Filet Knife flexes and follows the bone while staying very close to the division line of the meat, this allows the separation of meat from bone without much meat loss.

Accessorizing the Culinary kitchen:

Accessorizing in a restaurant setting should be complementary functional. A functional kitchen makes food preparation and production fast and efficient. A fast and efficient food preparer is key to pleasing clientele who frequent a restaurant Clientele that finds their wait times long and without merit soon do not come back to the restaurant A kitchen that has all facets of its design concept geared towards the Chef and food production will thrive.

Some Accessorizing ideas for the Head Chef:

Pots and Pan storage.

Pots and pans are always a factor when it comes to easy reach and fast storage. Typically most Chefs store pans above head storage areas. Reaching under and leaning over to get a pan or pot is tedious A way to utilize pan storage more defectively is by use of an overhead carousel hook and hanging mechanism What an overhead carousel system will do for the kitchen is allow pans and pots to hang over the work area and be easy retrieved when needed, The system is very sterile and effective for mass food preparation

Dish and Cup storage:

Sterility is a very big concern when it comes to Dish and Cup storage. All dishes need to be in an area free from food cross contamination. Easy reach and access is another area of concern. Reaching under an area for a Dish is not good. Dishes should always be reached from above. Contamination is less likely from above storage areas. To accomplish storage that is presently pleasing but effective a custom designed rack should be considered. The rack can be manufactured from Stainless steel, nonporous plastic, or ceramic. The rack will add effective utilization of serving and cooking areas.

Ascetic appeal of the restaurant kitchen:

Nothing more intrigues a restaurant guest more than seeing their food prepared. A restaurant guest can spend much time enjoying a skillful Chefs cooking culinary arts. The individual attention is very attractive to the restaurant guest. A glass or Lexon window can be constructed to allow restaurant guests a full view of the food preparation. The cleanliness of the kitchen is a extreme necessity when incorporating this idea for curb appeal. Organization behind the glass window need to be thorough. The customer sees all that transpires behind the window.

Colors and Restaurant Decor make a difference:

Colors have been long known for there ability to trigger different reactions. A color like pink is used to calm violent moods. A color like blue and yellow trigger sales in human nature. A color that is soft and pastel invites the restaurant guest to relax. A vibrant festive color plan will make the guest feel happy and content. The purpose of these descriptions is that the restaurant color and decor theme should match and look always professional. There is a fine line between over festive and clashing themes of color used in a restaurant

Quality cosine food prep machines vs Cheap cuisine prep machines:

Cheap food prep machines are not recommended for a restaurant Restaurants are mass production places of food preparation The cheap machines like Blender, Dishwashers, Microwaves, and other food prep devices will not last if of inferior quality. This is where the old saying, “ You get what you pay for” ,is true. Cheaply constructed devices are not up to the task that is required every day from restaurant quality devices. Manufacturers that have been in the business many years pride their-selves on using good quality parts in their devices. The research and development prove a device will last. The price is slightly effected by quality devices but the long run proves it’s a worthwhile choice.

Mixers:

Mixers are a kitchen tool that you do not want to go cheep when purchasing. A mixer is a tool that has a lot of vital uses in a restaurant facility. The motors and construction make a big difference when you compare the devices useful life span in the kitchen. Devices like this that are designed around cheep components will cost the restaurant owner many times more than good quality devices. A rule of thumb is to purchase devices manufactured from tried and true manufactures.

Dishwashers:

Here is an area that no skimping on price should be done. A restaurant quality dishwasher is a device that is subjected to much use. The Pumps, Water Jets, And Electronics wear out fast if not industrial quality in a restaurant setting. A dishwasher should be constructed from heavy gauge stainless steel sheet metal. The motors and design should be designed for years of service in an environment that subjects them to long and hard hours of use. A warranty should cover all parts and labor of the device. Warranties are important to keep cost to a minimum on defective machinery. A warranty is also a nice insurance policy against more mounting expenses. Preventive service should also be a consideration when purchasing a dishwasher.

Stoves and Ovens:

All cooking stoves and Oven should be purchased as matched units. Unless the restaurant is a restaurant of unique food concepts the Stove and Oven should come from same manufactures. The reasoning behind this is that the Stove and Oven compliment each other when used in a restaurant Different manufactures have different methods of features designed into their equipment. The idea is to utilize the manufactures matched recommendations of uses for the equipment. Often stoves and ovens of different designs cook complexity different from others. This is why mix and match components are not recommended. Uniform cook times are achieved by using the same designs.

Pots and Pans selection:

Restaurant quality and home use are two different types of uses. The Pots and Pans used in a restaurant setting deference majorly from home used Pots and Pans. Restaurant equipment needs to be constructed with thicker metal and heavy gauge handles. The construction recommended for restaurant use is Copper, Iron and Stainless Steel construction. Aluminum is also another great metal for Pots and Pans. A suggested sandwich of Copper as a core and steel as an outer layer is recommended. Copper core Pots and Pans create uniformed heating temperatures all over the Pan. The sandwich of outer steel keeps the rigidity and durability of the Pot or pan strong. Cooking with this type of Pot or Pan produces perfect culinary creations.

Cast Iron vs Clad or Aluminum Pans:

Aluminum Pans are used to prepare more fragile low heat dishes. Aluminum also is very durable. The aluminum pan can be used over and over without breakage.

Cast Iron Pots and Pans have long been used in high heat cooking. Culinary dishes that require higher temperatures are great cooked in cast iron. Cast Iron seasoned correctly is very non-stick. However, a cast Iron Pot that hasn’t been seasoned well will disappoint the most perfected culinary skills.

Clad Pots and Pans are modern design concepts that are based on the fact that different metals conduct heat better. Copper cored pans sandwiched with other metals are one of the best choices for restaurant quality cooking. The Pots and Pans are very long lived in the kitchen.

Utensils in restaurant use:

Utensils are a very important tool to concern yourself with in regards to your kitchen needs. Utensils that are manufactured from poor quality are not recommended for restaurant use. You can see poor quality very easy when it comes to utensils Utensils that are poor in craftsmanship are general constructed from thin metal. Chrome plating is often pitted and non-uniformed on the finish. The Finished product often has unfinished edges and surfaces. A high quality utensil will be constructed from heavy gauge Stainless Steel or Metal designed to last. The surface should be free from sharp ridges unless designed into the concept. The Finnish should clean very easy and be free from staining.

The final word;

Quality is very important when it comes to restaurant quality machinery and tool. A Chef that is left to perform food creation with inferior tools will not last long in the restaurant business

Quality restaurant vs poor quality restaurant

A restaurant is supposed to be a place where people enjoy their food and have a great time. Relaxation is the idea while pleasing the pallet of the guest. When restaurant conifers choose to skimp in the area of kitchen tools the restaurant suffers quality food service. The guest don’t appreciate the food as well and the help are not prideful in their culinary creations. The results are poor guest experiences, poor revenue for the restaurant owner.

A good quality restaurant is well designed to take into consideration the tools of the trade. Kitchen tools and supplies are costly. The choices are large. The truth is that with some good knowledge the choices can be affordable. This once again is where design and forethought are an asset. Restaurant owners need to purchase the best equipment they can afford. All equipment should be serviceable and parts should be ready available. The idea to save a dollar and suffer quality loss is unacceptable.

Restaurant design should be planed with the direction of an Executive Chef. An Executive Chef can help with correct purchasing of kitchen supplies and equipment. A Chef is the person who is spending the most time in the creation of the food being served. The Chef would therefore know what is needed more than anyone else. A Chef also will know what brands, types and designs of equipment will last. The savings from this information can be many thousands of dollars.