Don't Make These Common Restaurant Supply Mistakes

Opening a restaurant or food service business is an exciting endeavor, but it also requires a lot of planning and preparation. One of the most important investments you'll make is in high-quality restaurant supplies and commercial kitchen equipment. However, some common mistakes restaurants make when outfitting their kitchens can end up costing a lot of money down the road. Avoid these pitfalls when establishing your restaurant supply inventory and purchases.

Not Buying Commercial-Grade Equipment

A common mistake new restaurateurs make is trying to cut costs by purchasing consumer-level appliances and kitchen tools rather than commercial-grade supplies. However, residential appliances can't withstand the rigors of a busy commercial kitchen. From heavy usage to high temperatures, commercial equipment is specially designed to meet the demands of a professional food service operation.

Investing in sturdy commercial appliances and kitchenware means your equipment will have a much longer lifespan. So, while the upfront cost may be more than a basic consumer item, you'll save money in the long run without having to replace burnt-out or broken tools and machines continually.

Neglecting Maintenance Requirements

Commercial kitchen equipment requires routine maintenance to keep it in optimal working order. For example, refrigeration systems need regular cleaning of their condenser coils, while griddles and charbroilers should have their drip trays emptied and surfaces scrubbed after each use.

Failing to follow the manufacturer's maintenance guidelines could lead to costly repairs or replacements down the road. When buying any restaurant equipment, be sure to thoroughly read the maintenance instructions so you can schedule appropriate upkeep.

Not Testing Equipment Before Purchase

With so much investment going into commercial appliances and supplies, you don't want to discover issues after already purchasing the items. Always thoroughly test any equipment before finalizing the sale.

For example, listen to refrigerators for any loud condenser noises that could signal future problems. Check the heating elements on ranges and ovens to ensure they heat up adequately and evenly. Test blender speeds and watch ice machines go through a full cycle.

Taking the time to evaluate equipment on the front end properly will help avoid disappointing purchases that underperform or break shortly after purchase.

Buying Used Equipment Without Inspection

Used and refurbished commercial kitchen equipment can be a budget-friendly option, but only if you take the proper precautions. Never purchase second-hand appliances or tools sight unseen. Always visit the site to inspect and test the items firsthand before finalizing any deal.

Check for signs of excessive wear and tear or damage. Have the seller demonstrate that the equipment is in good working order. Also, ask about any warranty or guarantee offered. Purchasing refurbished items from a reputable supplier will provide more consumer protection than a personal seller.

Not Measuring Kitchen Layout

Failing to measure your kitchen space before shopping for equipment is a common and frustrating mistake. Nothing is worse than having a new oven or refrigeration unit delivered only to discover it doesn't fit in the intended location.

Before making any equipment purchases, carefully measure your kitchen layout, including doorways, aisles, overhead clearances, etc. Compare these dimensions to the equipment's measurements to ensure everything will fit. Also consider allowances for ventilation, electrical, and plumbing.

Mapping out your kitchen ahead of time will prevent costly returns and exchanges down the road.

Overlooking Electrical Needs

Speaking of electrical, incorrectly estimating your restaurant's electrical needs is another kitchen planning error. The high wattage requirements of commercial appliances can easily overwhelm an underpowered system.

Before installing any equipment, evaluate your electrical panel and circuit capacity. You may need to upgrade your system to support the added load. At a minimum, ensure you have adequate circuit boxes with enough receptacle outlets positioned conveniently around your kitchen.

Trying to run too many appliances off insufficient electrical will cause annoying tripped breakers and potentially dangerous overloads.

Not Budgeting for Initial Supplies

With so much money tied up in equipment purchases, some new eateries neglect to budget adequately for opening supplies. However, these restaurant consumables are equally important for your opening day success.

From cooking ingredients to servingware, you'll need a full stock of restaurant supplies before opening the doors. Create a thorough inventory of needed items like prep tools, cooking utensils, pots and pans, plates, glassware, cutlery, linens, cleaning products, paper goods, and more.

Don't wait until the last minute to place supply orders, either. Shipping delays or backorders could prevent crucial items from arriving in time. When planning your stocking timeline, give yourself a buffer of several weeks.

Buying Discount Supplies

Looking to save money on consumables? You get what you pay for when it comes to restaurant supplies like food containers, prep tools, and serving ware.

Cheap plates will look flimsy and feel lightweight to customers. Discount cookware won't conduct heat evenly or stand up to heavy use. Buying the most affordable supplies that work means sacrificing quality and durability.

Instead, look for restaurant supply stores that specialize in commercial-grade disposables, utensils, and prep equipment. Pay a little more for thicker plasticware, sturdier pots, and sharper knives that perform better and last longer.

Not Tracking Inventory Usage

Restaurants depend on having adequate supplies on hand at all times to run service smoothly. Don't let stockouts ruin your daily operations because you failed to implement a solid inventory management system.

Closely monitor how much of each supply item you use daily or weekly. Establish par levels for routinely reordering these essentials before they're depleted. Watch for seasonal or daypart trends that impact your consumption as well.

Regular inventory counts will help you dial in optimal reorder points and quantities. This keeps your shelves fully stocked without wasting excess capital on surplus supplies.

Paying Full Price

Don't just pay retail when stocking your restaurant supplies. There are several ways to get better bargains:

• Review catalogs for sales, specials, and coupons before placing supply orders. Sign up for promo emails from your vendors.

• Time purchases around seasonal sales like Restaurant Week or holidays when you can get discounts on bulk quantities.

• Inquire about free shipping promotions when you order above a minimum threshold.

• Check for vendor partners on your point-of-sale system that offer discounted supply pricing.

• Shop end-of-season clearance sales or auction sites to get great deals on big-ticket items.

• Buy in bulk wherever possible and share cases of staples with other restaurants to get quantity pricing.

Key Factors in Outfitting Your Commercial Kitchen

The above mistakes can cost you big. Avoid these pitfalls when planning your restaurant supply purchases by keeping some essential tips in mind:

Buy Quality Commercial Equipment

It's tempting to cut costs with consumer-grade appliances but resist the urge. Invest in heavy-duty commercial equipment designed for all-day use. Focus on quality and durability over bargain pricing.

Follow Maintenance Requirements

Follow the manufacturer's directions for cleaning, repairs, and scheduled maintenance to keep equipment working at its best. Factor the labor and supply costs into your operating budget.

Thoroughly Vet Used Equipment

Buying refurbished equipment can net big savings if you inspect it first and test its functionality. Only buy from reputable sellers who provide a warranty.

Carefully Measure Your Space

Take detailed measurements of your kitchen and compare them to equipment specs before purchasing. This will save you delivery hassles and allow for proper installation.

Evaluate Electrical Load Needs

Determine if your current system can handle the high wattage of commercial appliances. Upgrade panels and wiring or add receptacles and circuits as needed.

Budget for Initial Supplies

Don't spend all your capital on equipment and neglect needed restaurant consumables. Create a supply inventory list and order well in advance of opening.

Buy Commercial Grade Supplies

Spend a little more for better quality plates, utensils, cookware, etc., that perform well and are durable. Cheap disposables won't hold up or impress guests.

Track Usage Closely

Monitor how quickly you consume each supply item. Establish par levels and reorder points to stay continually stocked. Watch for seasonal and daypart consumption swings.

Leverage Purchasing Power

Get the lowest supply prices by timing sales cycles, buying bulk, pooling purchases with other restaurants, and utilizing vendor partner discounts. Shop sales and clearance deals.

Final Thought

Texas Restaurant Supply can be a valuable resource when outfitting your commercial kitchen with high-quality equipment and supplies. By avoiding these common mistakes and working with reputable suppliers, you can ensure your restaurant operates smoothly and efficiently. Investing in durable, commercial-grade products, planning for maintenance, and tracking inventory usage will help you save money in the long run. Whether purchasing new or used equipment, careful consideration and strategic budgeting will set your restaurant up for long-term success.

Name: Texas Restaurant Supply

Address: 3114 S Cooper St, Arlington, TX 76015, United States

Phone no. : (682) 252-4020