One of the most exciting and also stressful parts of owning a restaurant is trying to determine what equipment is best suited for the space. The expert team at Ian Boer refrigeration can help you find exactly what you need to fit your budget and your space. Before contacting Ian Boer refrigeration, there are a few considerations to make note of.
1. Bar needs its own equipment. If your establishment also features a bar then it needs to have its own refrigeration units, sinks, and possibly a prep surface. Although these items are smaller, they are still essential for the success of that and alleviate your bartenders leaving during their shift to find something in a separate cooler in a different part of the restaurant.
2. Freestanding workspaces are helpful in larger kitchens. If your kitchen happens to be larger than you may want to utilize the space in the center of the room as a prep surface with freestanding workspaces. This ensures that you’re getting the most use out of your entire commercial space. Freestanding surfaces are also easy to break down and portables should you need to use them at an event. Additionally, if there is a situation where you need more space in your kitchen, you can simply push them aside. This gives them the benefit over a traditional island.
3. Account for necessary equipment. One of the worst things that can happen when you are ordering restaurant equipment is not ordering what is actually suitable for your space. For example, if you had a sushi restaurant then it is likely you will need several large freezers as well as coolers to accommodate your materials when they come in. Additionally, you will need commercial shelving for other ingredients. Just the same, if you have a fresh food restaurant that you probably need a substantially larger refrigeration unit then you do freezer space.