| Let's face it, the restaurant industry is expensive. | | | | they are a requirement. These are the tools of |
| Equipment and supplies required to run a | | | | the trade and every item large or small plays its |
| restaurant can also be very expensive. When | | | | role in production. As the kitchen manager its |
| your budget is to the brink, adding on additional | | | | important to inspect what you have periodically |
| supplies for the kitchen may seem next to | | | | and to listen to your staff's feedback. You may |
| impossible. Inevitably you will make what you | | | | not be at the line, but your crew is and they can |
| have work, no matter what its condition may be. | | | | tell when they aren't getting what they should out |
| Granted this may get you by, it will still only be a | | | | of their tools. It won't hurt to ask them during |
| temporary and often dangerous fix. By not | | | | meetings if anything has been giving them trouble |
| replacing kitchen supplies you're financially hurting | | | | in the kitchen. This way you'll know what needs |
| yourself and could potentially hurt employees in | | | | to be replaced, what's not producing, and what |
| the long run. Think about the leaky faucet on the | | | | items are giving everyone a hard time. Although |
| 3 compartment sink that you refuse to replace. | | | | you may not be able to get everything at once |
| Over time that little bit of wasted water will add | | | | you can still get a few of the items that will help |
| up to a lot of wasted money on your utilities. Or | | | | kitchen production. But as a rule though, you |
| consider the ice machine that hasn't had its filters | | | | should never leave an item that is dangerous or |
| changed since the day it was installed. Not only is | | | | requires abnormal operating instruction to work. |
| your machine wasting electricity by running harder | | | | Again, these things need to be serviced or |
| than it should, it's also slowly breaking down and | | | | replaced immediately. |
| bringing the quantity and consistency of the ice | | | | So you know what needs to be replaced, |
| along with it. What about employee over head? | | | | serviced and your shopping list is ready. The next |
| Working with dull knives, broken can openers, | | | | step is to get into your local restaurant supply |
| poorly operating cooking equipment, and wobbly | | | | store and get started. Most restaurant supply |
| prep tables all slow down your kitchen. A slow | | | | companies will be more than happy to take a list |
| kitchen due to faulty equipment means less | | | | of what you need and provide you with a quote. |
| production, more overhead and long line of | | | | Companies like Jean's Restaurant Supply will also |
| unhappy staff and customers. Most importantly | | | | accept electronic lists in through email or fax and |
| however, is your crew's safety. Restaurant | | | | get started on finding the right items and prices |
| equipment and supplies can be dangerous when | | | | for you. If you're not fortunate enough to be |
| not handled properly or when being used in a | | | | near a restaurant supply store then take shipping |
| manner not originally intended. The prep guy who | | | | times into consideration. Smaller items like tongs |
| has to over work the slicer because of a dull | | | | and knives can be sent overnight but heavy |
| blade or slipping belt is in a dangerous position. The | | | | equipment will take a few days to get to your |
| tools should do the work for you. Don't put your | | | | door and may require some additional installation. |
| employees in danger by making them use | | | | Always verbally confirm with a sales person at |
| questionable equipment that requires special | | | | the supply store when your item should be |
| instructions to operate normally. If dangerous | | | | arriving especially when its a time sensitive |
| equipment is not running properly then it needs to | | | | delivery. Often there are shipping disclaimers that |
| be serviced or replaced immediately. | | | | will specify cut off times and buffer hours before |
| Restaurant supplies in a kitchen are not a luxury, | | | | a package physically leaves the warehouse. |