What are the Equipment’s You

Need to Start a Restaurant?

Let’ Start
Equipment is your biggest expenses when planning
to start a restaurant business. Understanding the
required equipment will serve as the starting point
of knowing if you have what it takes to get started
in the first place. Although there always will be
compromises to make in regards to the size of the
restaurant you are going for the overall concept
and your budget. However, the equipment is a
must for any decision you make. You dive in too
much investment in equipment and you encounter
running cost in the long run. You skimp and end up
not getting the desired results. I bet no aspiring
entrepreneur wants any of these to happen. Here
is a guide giving by Casa Albergo Positanonews to
help you make the best choices when it comes to
restaurant equipment. Read on for inside scoop!
 FOH and BOH equipment
FOH AND BOH are abbreviations in
restaurant slangs used to refer to as
front of the house and back of the
house respectively. The front of the
house includes where service takes
place and areas that re visible to
customers such as the dining areas
and bars. The back of the house is
where food preparation takes place
and it is not visible to the customer.
Analyze your restaurant equipment
in regard to FOH and BOH. FOH for
both the dining areas and bar. BOH
for the kitchen.
Restaurant Kitchen Equipment

Your kitchen is where the

culinary skills is brought to life
that is why it needs to be
equipped with the right tool to
ensure proper functioning. The
kitchen equipment varies widely
on the type of meal you want to
go for. Equipment required for
running a pizza restaurant is
different from the bistro. Thus,
tweak this list according to your
needs.
 Production Area

• Refrigerators and freezers for storing

perishable items
• Food preparation counters that are easy to
maintain
• A commercial oven specifically for the
menu you want to serve
• Food warmer to make workload easy
• Preparation sinks and hand-washing sinks.
Ensure it meets the requirements of the
local health authorities.
• Storage areas such as shelves and racks to
keep food items, supplies, pots, pans and
many more.
• Other small appliances needed for
production. These include food cutter,
slicer, food processors, griddle-tops, cheese
melted, steamers, pots, steam kettle,
Toasters.
Service area

• This is where side orders such as salads,

sandwiches are prepared and finishing
touches are done on the meal. This area
is most times separated from the food
production area and equipment include:
• An ice machine to make serving cold
drinks easier
• A stand, coffee maker for the beverage
area
• Glass fillers
• Utensil rack, Cutting boards, toasters and
so much more.
 Front-of- House Equipment
• The FOH is where your customers will be and the
equipment is what they will come in contact with.
Chose according to t the theme of the restaurant but
ensure it is durable, comfortable, presentable and
easy to maintain. Equipment includes:
•
• Tables and chairs are the primary requirements
• Dishes, silverware, glasses, coffee cups and so on,
purchased according to the table capacity and
settings.
• If you aim to provide top-notch service, you will need
to provide napkins, placemats and table cloths.
• For other things that don’t require the help of the
kitchen such as salads, pre-plated desserts, beverages,
a refrigerator is essential.
• Salts and pepper shakers are also important.
Bar Equipment

• If you intend to incorporate the bar in your

restaurant, then, you need to be prepared
for its own equipment. You will need a
beverage-dispensing system, glasses and
glassware storage area, ice machine,
mixers, ice machine, bottle openers, and a
dishwasher.

• Restaurant equipment involves huge

investment that will benefit you in the long
run if done properly. “For the heavy ones,
you can decide to go for leasing, second-
hand equipment or purchase new ones.
Whatever, the case, ensure they are exactly
what your restaurants need,” advises Casa
Albergo Positanonews.
THANK YOU