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Starta restaurang – utrustning du behöver
Starting restaurant – equipment proposal
There is much to consider when to starting a restaurant. What is needed at precisely your restaurant depends on many factors: What kind of restaurant it comes to the menu and you should serve, size / the estimated number of guests / servings per sitting and per day. Here is one overview with suggestions for furnishing and equipment in the design of the restaurant kitchen, dining room and other spaces. This is a proposal - to customize the list for what you need for your restaurant.
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Starting restaurant: The kitchen
□ Heating units with adequate ventilation (list, stekbord, oven, fritos, salamander, kokgryta, värmeri, microwave oven)
□ Workbenches with basin and mixer depending on the extent and nature
□ work surfaces, hyllinredning
□ Adequate cold storage for different food (for example meat, fisk, vegetables and ready meals)
□ Blast Chiller/Freezer (cooling cabinets or nedkylningsrum)
□ Freezers (freezer)
□ Place the plates ready to serve
□ Location for glass, Porcelain, cutlery, napkins
□ Place the ice machine
□ Place the sauce / mixing machine
□ Hand basin with disposable towels and soap
□ KITCHEN-WARE: Manual tools such as knives, cutting boards, Weaver, canteens etc.
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Starting restaurant: Preparation of washed vegetables / cold buffet, for example,. cold dishes, sandwiches
□ WORKBENCH, at least a bench with basin and mixer
□ Workbench with trough mixers and vegetables, the comprehensive management
□ Designated cutting machine, mixer, glassmaskin, konservöppnare, wave, etc..
□ Refrigerator
□ Hand basin with disposable towels and soap
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Starting restaurant: Meat- and chicken processing
□ Workbench with basin and mixer. Routine for separate preparation of chicken and meat should be in the system for self-monitoring.
□ Huggkubbe
□ Place the meat grinder (i kyla)
□ Köttkyl
□ Hand basin with disposable towels and soap
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Starting restaurant: fish processing
□ Workbench with basin and mixer
□ Fiskkyl
□ Hand basin with disposable towels and soap
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Starting restaurant: Allergikost
□ Workbench with basin and mixer
□ Ev. special equipment only for allergy diet
□ Refrigerator
□ Proximity to hand wash basin with disposable towels and soap
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Starting restaurant: Bake the restaurant business / bake-off
□ WORKBENCH
□ Oven, ev. dough mixer
□ Place flour, bake-off produkter
□ Hand basin with disposable towels and soap
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Starting restaurant: Renseri for earthy vegetables / root
□ Rotfruktskyl
□ Workbench with deep troughs and mixers
□ Location for shell machine
□ Hand basin with disposable towels and soap
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Starting restaurant: disk Space
□ Sink with large basin and shower gun
□ Dishwasher, dishwasher with cover,,sv,Payment,,sv,Cash desk,,nl,Kortterminal,,fi,receipt paper rolls,,sv
□ Location of trolleys for dishwasher baskets
□ Space for dirty and clean dishes
□ Space for washing hand, waste container, tomglas
□ Proximity to hand wash basin with disposable towels and soap
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Starting restaurant: STOREROOM
□ Space for dry goods, beverages, ours, Porcelain, technical articles, oil-, wine- and liquor stores
□ Space for packaging
□ Frysutrymmen
□ Location of equipment for catering
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Starting restaurant: cleaning Space
□ Location for cleaning equipment (svabbvagn, scrubbing machine, detergents etc.)
□ Suspension hooks for cleaning tools (mops, skrapor etc.)
□ Rash sink and water faucet
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Starting restaurant: Office
□ Computer and printer
□ Print Location
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Starting restaurant: Betalning
□ Kassa
□ Kvittorullar
Think through your equipment list properly so that it is suitable for the business right, you will drive. Always start with the menu and adjust the equipment for the! It is about investing in the equipment and the tools you actually use, not what “may be good to have”. The decor you choose should naturally fit the theme you have chosen. Do this preparatory work carefully, there you will have again when you open your restaurant.
Restaurant expert Magnus Hellstrom
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