Opening a restaurant has long been part of the American dream for those who want to be their own boss, build a legacy, and serve their community. The hospitality industry continues to reflect the character of each town and city, blending longstanding establishments with the newest eateries on the block.
Leena Heiman, a Minneapolis-based restaurant consultant and CEO of the commercial remodeling company Contier, tells East End Taste that building the kitchen is likely to be the most costly endeavor in opening a foodservice establishment, including all the permits required.
Unless you’re a professional chef, chances are you haven’t spent much time in a commercial kitchen. Luckily, Leena’s company is a dealer for some of the best kitchen equipment brands in the industry, and she has managed numerous full kitchen buildouts across a wide range of clients and cuisines.
“It’s especially important to know what appliances your desired menu requires in advance, whether you’re choosing a second-generation restaurant space or doing a complete remodel, so you can better understand your budget and kitchen layout,” says Leena.
Leena shared with us the basic kitchen equipment most restaurants need to simplify your entrepreneurial journey.
Food Preparation Equipment
While food preparation equipment might sound obvious, Leena says it involves more than just machines like blenders and slicers used to prepare food for consumption. You should become acquainted with the different chef and prep tables available on the market and pick the ones that best fit your needs. For example, Leena says if your menu is big on sandwiches, you’d benefit from a sandwich prep table which comes with refrigerated compartments specifically for ingredients needed to assemble sandwiches. Likewise, if your menu includes pizza, you might choose a pizza prep table with refrigerated compartments to keep toppings fresh and within easy reach, while also providing a spacious work area for assembling pizzas.
Refrigeration and Ice Machines
It’s hard to imagine any foodservice establishment operating without proper refrigeration and ice machines. Leena says your refrigeration system should support your desired level of food production, taking into account your seating capacity and takeout goals. A mom and pop restaurant might manage well with a standard reach-in refrigerator and freezer, while a larger restaurant located in a mall or high-traffic area may require a walk-in freezer to handle higher volume. Leena says a lot of prep tables come with refrigeration in order to maximize a kitchen’s square footage. And, of course, an ice machine will keep your drinks flowing.
Cooking Equipment
The cooking equipment is where the magic happens. From convection ovens to griddles and fryers, Leena says there are many innovations in commercial kitchen equipment that restaurateurs should take advantage of. Once again, you’ll want to ensure the equipment you choose can support your desired level of food production, which will determine whether you need a four- or six-range stove.
Storage
Behind every successful commercial kitchen, Leena says, there’s adequate storage space to meet all its needs. While refrigeration is a form of storage, Leena notes that this also includes shelving, cabinetry, and other storage for utensils and smaller equipment.One kitchen equipment manufacturer that has particularly impressed Leena is Atosa, which her company represents as a dealer. The kitchen equipment company has rolled out food solutions that integrate storage into the cooking process, such as the Chillstream Undercounter Frozen Food Dispenser, the Auto Seasoning and Auto Packaging Solution, and the Wing Sauce Master. She says all of these solutions combine storage and automation while facilitating prep, resulting in precise portions, less waste, and faster, high-quality service.
Cleaning Equipment
Beyond good taste and quality service, customers also expect excellent hygiene from food establishments. A proper dishwasher naturally comes to mind, but Leena says that if you’re opening a restaurant, you need to familiarize yourself with all the sinks required to ensure your space is up to code. While each business owner should check local regulations, Leena says you will likely need a hand sink, a prep sink, and a dishwashing sink, all separate from one another.
Contact Contier at (952) 994-8408 if you’d like a consultation to order commercial kitchen equipment with shipping available nationwide. (Installation available in the Twin Cities.)
Contier is a DBA of Minneapolis Contractor’s Choice.