Buying equipment for your restaurant is a large but necessary step to take in your business. Investing in the right equipment is crucial to the success of your business to guarantee that you get the most value for your money. However, because of the high cost involved and its importance, this purchasing decision shouldn’t be made on a whim.
Instead, take as much time as you can to source for equipment that is most suited to your business and available resources. Before purchasing catering equipment in Singapore, it is wise to do your research and set a budget. Therefore, keep these six factors in mind when choosing your equipment!
Checking and comparing the price of the equipment before making the actual purchase is an essential step. When it comes to equipment, we tend to assume that the more expensive ones are more reliable and efficient. While that may be true to a certain extent, there is efficient equipment that comes with a lower price tag.
However, before you make the purchase, do consider the long-term effects. Ideally, the equipment should be able to serve you consistently in the long run with minimal or no malfunctions. This way, you are also able to save costs on maintenance and/or equipment replacement.
Manufacturer and Brand
Aside from checking and comparing price tags, another method to check on the equipment’s quality is via its manufacturer aqd brand. Research on the manufacturer’s reputation, read reviews from customers and check on the quality of products. Undoubtedly manufacturers that have built a name in the industry are worth the investment. However, don’t hesitate to explore the different options available to find the one most suitable and worth it.
Another obvious factor to watch out for is the equipment size. The equipment you choose to purchase should be able to fit the space you have in your restaurant. Purchasing bulky equipment that is too big for its designated space may force you to compromise other factors which can increase the risk of accidents, obstruct the flow of the kitchen’s activities an even contribute to the kitchen’s inefficiency.
Apart from the efficiency of the equipment, you should also consider its design and suitability to your restaurant’s environment. Equipment such as wine coolers, beverage coolers, and food servers must complement the restaurants’ ergonomics and fit into your restaurant settings. Good ergonomics will minimize unnecessary staff movements, maximise output, minimise time and energy wastage as well as accidents due to obstruction.
Choose catering equipment that’s easy to handle, clean and maintain. This will contribute to your staff’s’ productivity and performance. If most of the equipment is easily operable, staff members are able to be on the ball constantly.
On that note, keep in mind the cleaning and maintenance these equipment requires as well. The easier it is to clean and maintain, the more beneficial for everyone involved as well. Alloys such as stainless steel are excellent materials for surfaces and utensils as they are naturally antibacterial and are easy to clean.