subject: Introducing Food To Your Venue - A Guide To Choosing Catering Equipment [print this page] With the economy as it is, many pubs are beginning to introduce all day dining in a bid to optimise profitability. This can be a daunting process for pub owners who are new to the world of catering.
Pubs need to select the best equipment to cope with numbers they plan to serve, the choice of food on their menu as well as more practical considerations of kitchen space and cost. Getting the right advice on the right products from the start will prevent costly mistakes and profit-swallowing refits.
Understanding terms used to describe equipment is the first step on the road to serving food. In the catering industry, equipment is graded as light, medium or heavy duty. "Light duty" describes counter-top equipment measuring up to 400mm, front to back, and catering for small numbers. At the other end of the scale, heavy duty equipment, measuring 700mm or over, caters for larger numbers in bigger pubs or hotels.
In spite of the current economic conditions, it is still possible to pick up new, useful, serviceable catering equipment for an affordable price. Lincat's Silverlink 600 range of equipment is a good place to start, combining good value for money and high performance along with a robust construction and stylish finish.
Supplied with a comprehensive twelve month parts and labour warranty, the Silverlink 600 range is a far better option than buying unsupported 'bargain' equipment second hand. All equipment in the range is easy to clean and safe to use.
Nick McDonald, from Lincat Ltd, the catering equipment manufacturers, thinks that choosing the correct equipment from the start is the most important decision a first-time caterer can make:
"Our main tip for first time caterers is to make sure they buy equipment in the right duty level. Caterers cannot expect light duty items to stand up to heavy use, and similarly, they shouldn't shell out for the more expensive heavy duty kit if they are only catering for a few customers. It is often difficult to predict what equipment will be needed, so I would recommend investing in modular equipment initially, which can easily be added to or changed when required."
Above all, it is important that caterers choose equipment from reputable manufacturers which produce equipment that complies with all relevant regulations. The best suppliers will offer back-up services and have good supplies of spare parts. Caterers should also check the warranty details of equipment before purchasing.
Although operators may know what they're looking for, it's a good idea to keep an eye on the future by selecting a product which allows further expansion in food service. Choosing a product with power to spare, rather than running the unit flat out, and buying two smaller products rather than one large unit, can often make long-term sense and reduce the impact on profit during breakdowns.
Some bars and pubs have discovered the cheapest products are not always the best option. A cheap or second hand product with an unfamiliar brand name is likely to have been imported. The low price tag may not seem such a good deal when spares take weeks to arrive or are unavailable and food is off the menu, resulting in loss of earnings.
Cleanliness and hygiene are incredibly important in catering, so it is best to choose catering equipment that is free of dirt traps, easy to clean and safe to operate. The best combi-steamers, which can be used to cook all kinds of meals, from breakfasts to the Sunday roast using a combination of dry and wet heat, have self-cleaning systems ready installed.
Purchase costs should be weighed up against installation and energy costs of gas or electrical equipment. Although electrical products are generally cheaper, energy costs are often lower with gas. With gas products now requiring interlocked extraction systems, electrical options can seem more attractive.
Faced with a myriad of options, independent dealers can offer impartial advice and bar owners should head for a dealer showroom to assess the design and quality of different brands for themselves before joining the food revolution in the hospitality industry.
