Industrial Kitchen Ideas
If you are the proprietor of a busy bar area that currently is lacking a kitchen, you may well be leaving a lot of money on the table that could be in your pocket instead. A kitchen in a bar can have huge profit margins and also increase the likelihood of repeat business if your food is good enough. But before you rush into turning that empty storage area into a bespoke industrial kitchen, you should first of all follow a few simple steps:
1.) Contact the local authorities before building your kitchen- Your local food hygiene authority will be able to give you the correct advice about what is needed for your kitchen to meet their high health and safety standards. This will typically involve you designing separate food preparation and washing areas and similar practices to make sure that your new kitchen is up to scratch.
2.) Contact a Leasing Company – A restaurant equipment leasing company will ensure that you get adequate supplies, equipment and free maintenance on your new kitchen equipment, all for a monthly, quarterly, or yearly rate. This rate will be cheaper in the short run than buying your own equipment but over time you could probably have saved money by buying your own equipment. On the other hand buying your own equipment will not get you new kit every couple of years so leasing is still your best bet if you are just starting out. Be sure to find out from the company all the terms and conditions involved, such as what happens if you need to end the contract early – just in case the kitchen turns out to not be as busy as expected! You can find out off local businesses what leasing companies they use – and this is a great way to quickly find out the best companies.
Best of luck to your new business opportunity!
Brian has years of experience in the bar and restaurant industry and with restaurant equipment leasing [http://glasswasher.org/2010/bar-and-restaurant-equipment-leasing-should-you-choose-a-restaurant-leasing-company-or-should-you-buy-your-own-equipment/] suppliers and setting up industrial kitchens [http://glasswasher.org/2010/industrial-kitchen-requirements-for-the-bar-that-serves-food-don%e2%80%99t-go-overboard-on-industrial-kitchen-equipment/].
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