While your kitchen may do most of the food preparation, your waitstaff and hosts/hostesses are responsible for managing the happiness of your guests as soon as they step foot in your restaurant. Add stations and stands throughout your restaurant to keep workstations organized and to help retain restaurant flow for both employees and customers alike.
Undercounter units can only truly retain their usefulness with the installation of countertops. These extra table spaces can be used for presentation or preparation purposes, while beverage counters and tables achieve the same purpose but with specificity towards undercounter beverage storage in mind.
One cannot understate the importance of kitchen storage. Bulk products, overflow items, and extra products can be safely and securely stored in back-of-house operation with the addition of well-placed shelving units. These units are also beneficial in the kitchen and prep areas where dishes, towels, and other daily-use items can be stored in bulk.
From work centers to prep tables, there are a variety of countertop prep and work areas available in a multitude of sizes and styles to fit any commercial need. Whether you’re looking to add more room for more employees to prepare items or you’re in need of some extra dish drying space, there’s a table, workstation, or countertop for you.
Large pieces of equipment or bulk foods that aren’t meant to be placed directly onto the floor will need a stand, but even floor model units can sometimes benefit from a movable stand to make cleaning the floor space underneath easier. Lift items off the floor for easy rearrangement and better floor access to ensure that your kitchen is kept clean.
Like any specialty service, offering catering to your guests requires an extra investment in time and effort in order to ensure that you’re ready to handle the equipment needs and extra business that comes with catering. Catering equipment needs to be versatile, robust, and able to handle your catering menu. Here’s a quick guide to purchasing the right equipment for your catering needs.Read More
There are three primary types of shelving units, but keep in mind that accessory shelving (like undercounter shelving storage areas for stainless steel tables, for instance) are also available as an accessory to the primary product.
The number of compartments you’ll need for your sink will be determined by the tasks that your sink needs to perform. While three compartment sinks are the traditional favorite of many kitchens, there are other options available:
The gauge of your stainless steel basically describes the thickness and, thus, durability of the steel itself; the lower the gauge, the thicker the steel!
Refrigerated prep tables are pivotal for many restaurant kitchens, giving employees the ability to utilize the benefits of a refrigerated area and a prep area in one. To extend the life of your refrigerated prep table as well as ensure a safe work environment, regular maintenance is the key.
Your refrigeration unit is a focal point in your kitchen, but in addition to your walk-in or reach-in unit, there are several types of specialty refrigerations units to consider.
Your kitchen setup truly isn’t complete until you’ve invested some effort into well-placed and carefully-selected shelving units.
Restaurant aesthetics should be both attractive and pragmatic. In fact, a well-designed restaurant will take both of these aspects into consideration. While many look at ‘the bigger picture’, every small detail contributes to the overall aesthetics of the restaurant. Tabletops are just one of the smaller details that need to be considered, as they’ll see a lot of ‘wear and tear’, and your customers will be looking right at them for the duration of their meal.