Restaurants are challenging and rewarding businesses. The effective and efficient running of a restaurant depends upon a number of facets. Hiring the right people for both cooking, prep work, and serving can make or break the success of the restaurant over time. Cooks and chefs can aid with menu items, making sure the right Robot Coupe equipment is bought and maintained, as well as enhancing serve out times.
The Role of Chefs
We are all familiar with the television programs that highlight what chefs do in the kitchen. Although, the role of the chef goes far beyond what they do in the kitchen. Before the first dish is cooked, or stock is bought, the chef has a huge impact on the success of the restaurant.
The chef is the number one person who can help speed up service times and minimize the need for expensive equipment. The chef works with the restaurant owners to formulate a menu that is both practical as well as functional. Having the chef work in the process of formulating the menu, equipment lists can be generated, and small hand equipment can be identified.
The chef can also aid with generating a list of items that will not only be needed, but will also help in streamlining the functions of the kitchen. The chef will know which types and sizes of pans will be needed for sauces, stir frys and even french fries. Depending on what is put on the menu will dictate the specific hand tools and pans that will be needed for making those dishes.
Basics To Consider
The chef is the man or woman on the front lines of food prep and delivery. There are a couple of other things that should be considered when deciding what equipment is best for your particular restaurant. The menu will play a large part in these decisions. Depending on the dishes that will be served there will be a variety of pans and equipment that will be needed.
Some basics that every restaurant needs is shelving. This is where pots and pans and prep equipment will be stored until they are needed. The shelving units can also hold food, stock items and cleaning supplies. Be sure to have enough storage space to meet the particular needs of the restaurant. Many choose wire or metal shelves because they are easier to move and easier to clean.
Some other basics for the general restaurant include ovens, stoves, sinks, a refrigerator and even a microwave. How big or necessary these items are again depends on the menu. For instance, a restaurant that deals exclusively with frozen treats and products probably will not need an oven,