Points to Consider while Purchasing Foodservice Equipment
These are the factors that should be considered when purchasing foodservice equipment:
1. Availability of Capital
The availability of cash with the promoter or management governs the quality and quantity of all categories of service equipment required for foodservice operations.
Equipment made of very fine material that is long-lasting, involving less maintenance cost, and requiring less storage area, will always be expensive.
2. Types Of Clientele
The type of target clientele determines the quality of equipment required. The upmarket client expects service equipment of high standard for the value of money he or she pays from the catering equipment suppliers.
Whereas, middle and lower-middle clients do not expect high-quality service equipment but want the dishes at a reasonable price.
3. Styles Of Service
The food service style influences the type and quantity of foodservice equipment required. Hence before initiating purchases, service styles that are planned for each dish/meal should be ascertained.
The location determines the profile of guests and style of service, which in turn influences purchase decisions on service equipment. The number of varieties of cutlery required will also be very less at such outlets.
5. Efficiency and Durability
The service equipment chosen for a particular type of restaurant must be efficient and durable. It must serve the purpose for which it was procured and it should be long-lasting.
6. Cost of Maintenance
The maintenance cost of any equipment should be minimum. It calls for constant maintenance by cleaning, polishing, laundering, and so on.
The operator should find it easy to replace damaged service equipment without any hassles.
The restaurateur using designed full plates of a particular shape for the main course should be able to get plates of the same pattern and shape to replace the broken plates in the future.
8. Menu Items
The manufacturers of cutlery, crockery, and glassware deal with a wide range of products of various material, shape, finish and cost.
The menu items dictate the type of service equipment required. The operator should then select wisely depending on what and how he sells to what type of customers.
9. Type of Meal on Offer
Some restaurants operate only during lunch and dinner, others remain open throughout the day offering all three major meals, along with snacks and beverages.
Foodservice equipment selected for an establishment should not occupy a lot of storage space and should be easily stored.
For example:- Banquet tables, Stackable chairs, Cups, and Saucers into tiers would reduce the storage area.
11. Suitability for Multiple Applications
Cutlery, Crockery, Glassware, and other service equipment under consideration for a restaurant should be suitable for multiple applications which will save cost and storage space.
12. Design and Pattern to Suit the Decor
The consideration of the design and pattern of service equipment is very important as the equipment must go well with the theme and decor of the restaurant. It contributes to the overall ambiance and dining experience.
13. Operation Cost
The cost of handling the equipment under consideration should be less compared to other equipment. As mentioned earlier, the energy, labor, and maintenance cost of the machine should be less compared to the machine of the same output.
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