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Depending on the type of restaurant, food is usually served during specific operating hours to suit meal times, such as breakfast, lunch, dinner, a combination of the 3 or all day dining. A very competitive and recognised industry that is highlighted by many different styled variations of operations, all falling under the banner of restaurants.
Small or larger businesses may well feature specialized restaurants, such as fine dining, a la carte, table d' hote, buffet, pubs, informal bar meals, bistro, brasserie, steak houses, traditional relating to country and ethnic cuisine, seafood and or themed.
Falcon has for many years supported the Restaurant sector by producing reliable, efficient, high performance, flexible and versatile equipment, needed to meet the demands of each different operation across the industry.
In the article below our chef offers some suggestions as to the equipment that restaurants should have to help them easily cater for the demand placed on them.
Essential Equipment – The Must Have’s:
Most restaurant kitchens will typically need a combination of the following products in order to produce the variety of menus and food items demanded in a that specific environment:
The combination of products, and the quantity and type of appliance will vary significantly with factors such as number of staff, their level of experience, size of kitchen, size of menu, service times etc. all being important considerations when selecting equipment.
Traditionally, restaurant kitchen equipment featured mostly gas appliances, but new builds have seen a distinctive turn towards electrical equipment, with energy efficient products such as induction hobs and combi ovens becoming integral parts of many new restaurants.
Other Equipment – The Nice to Have’s
These products are generally not an absolute necessity for all kitchens but can be worth considering depending on the factors mentioned previously:
Which is best for my specific set up?
Whether they are food led or a destination venue, restaurants are mandated to serve good quality food to the level they are marketed or recognised for.
Food style such as cuisine and cooking technique will establish what equipment is suitable and required to be able to deliver the food associated with the menu. Equipment will additionally provide the operator user with a clear indication what processes or cookery methods they are able to use to achieve desired output in accordance with the menus / services.
Rooms, seating, covers and turnover will additionally influence decisions, with specific considerations to allow for complex and diverse food offerings.
Typical Examples of Basic Kitchen Equipment Set-up
Whether you need to replace existing equipment, add extra capacity or completely redesign your kitchen, our comprehensive product portfolio, experienced and knowledgeable support team and understanding of the unique requirements of the restaurateur, makes us the ideal partner for all your catering equipment needs.
HELP ME WITH MY RESTAURANT KITCHEN
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