Planning what will go into your commercial kitchen is similar to assembling a puzzle. You need to do thorough research and apply careful thought about how the pieces will fit to achieve the best results. If you forget to purchase critical items or put tools and equipment in the wrong place, it can cause your operations to suffer. Commercial kitchen supplies experts know that from massive appliances like refrigerators and ovens to smaller equipment like food processors and mixers, every tool plays a role in helping you create sumptuous dishes for your patrons.

Stick through the very end of this article to know important considerations in your buying journey.

1. Involve the chef in the buying process

The equipment you need to purchase will depend mainly on the menu, and no one knows this aspect better than your chef. Your chef will be preparing the menu once the kitchen is up and running.

At the very least, your chef should prepare a list of essential equipment. But it is best if you get their opinion on models and brands. Their suggestions will be valuable when you compare the features and functions of each product. They could even keep you from spending on features that may not be necessary for your kitchen.

2. List equipment according to priority

Purchase your equipment with a clear strategy in mind. Factor in where you plan to allocate your budget; else, you could be left with a price tag that is much higher than you were prepared for.

Organize your equipment list from the most essential to help you decide which pieces you are willing to pay a premium price for and which you shouldn’t. In this case, the insight of your chef is precious.

3. Energy Star ratings

Commercial kitchen supplies experts know that purchasing equipment for a restaurant requires more than just considering the cost of each piece. You must also factor in the lifetime maintenance costs of utilizing them, including their energy requirements.

This aspect is particularly crucial when choosing pieces that require high energy, such as refrigeration systems that run 24/7. Therefore, a model that is more efficient with energy will surely benefit you in the long run, even if it means spending more initially.

4. Regulatory compliance

Your establishment must be compliant with codes and regulations that protect the health and well-being of your customers, staff, and the general public. Restaurants also have the added responsibility of maintaining the cleanliness and safety of the food they serve.

5. The size of your kitchen

Measure your space carefully to really make sure the equipment you purchase fits. In your buying journey, you must have a blueprint of where each piece will be installed. You might be tempted to switch up your kitchen layout to free up space for a unit you have set your heart on. But a mismatch can set off a chain reaction that will ultimately make it more difficult to build your kitchen.

6. Your kitchen operations

The flow of operations in a commercial kitchen must be strategic and seamless. Therefore, the equipment you purchase must complement these activities. Consider how the food and your staff will be moving through the kitchen space. Which equipment will help maximize movement?

Conventional ovens might be great for heating menu items to the right temperature, but they may not be suitable for quick service restaurants that prepare dishes via an assembly line.

In this case, conveyor ovens might be your best choice to keep the food moving in a systematized manner while it cooks.