Whether you’re experiencing equipment breakdowns, expanding your operations or budget planning, assessing your current equipment and supplies (E&S) helps you make more informed investments moving forward.
This article outlines tips for getting the most out of your evaluation at every phase of the process.
Key takeaways:
- Assess the physical condition of your most-used E&S regularly.
- Evaluate the performance of your E&S and identify opportunities to boost business.
- Consider your current and future operational needs related to space and scalability.
- Compare the costs associated with repairing, maintaining and/or replacing your E&S.
- Take action! Make a plan for purchasing, installation, repairs, training and maintenance.
- Meet face-to-face with E&S experts at The NAFEM Show to discuss your unique challenges and create a clear roadmap forward. Register today!
Step 1: Inventory assessment
If you don’t already inspect the physical condition of your E&S for rust, dents or scratches regularly, start now. These issues are good indicators of where urgent repairs, replacements or updates are needed. Plus, you can extend the lifespan of your tools and appliances with this extra level of care.
Focus on the E&S that often has the highest impact on your kitchen:
Primary cooking equipment
Inspect the exterior and interior for dents and scratches (exterior), corrosion, food/grease buildup (interior), and rust. You’ll save yourself a headache by intercepting issues before they escalate into bigger problems while also preventing possible contaminations
Refrigeration equipment (freezers, coolers)
A commercial refrigerator should last 10-12 years and be inspected after 10. Look at the gaskets, hinges and liners for signs of wear or damage. Breakdowns of these cold-keeping appliances will cost you time and money.
Warewashing equipment
Prevent cross contamination and drive water/energy efficiency. Check spray arms, filters and screens for clogs or damage. Inspect door seals and latches as well as hoses and connections for signs of wear, cracks, damage or leaks.
Smallwares
Look at your most-used pans, utensils and other smallwares for signs of corrosion or rust. Both can impact the taste of your food and the customer experience overall. Make sure your stainless steel is protected. Work with your supplier to ensure you have the right amount of smallwares for your operation.
Here are general guidelines on quantities:
Step 2: Performance evaluation
One of the best ways to look at E&S performance is through your service agent’s maintenance records. Recurring issues or major repairs speak to the overall reliability of your appliances. In addition to inspecting and testing the equipment itself, keep an eye out for opportunities to boost your business through tech upgrades or integrations.
Energy consumption
Energy-saving kitchen equipment lowers environmental impact and cuts costs. Start with your biggest energy users (e.g., broilers, ovens). Use an energy meter to measure the energy consumption for each. Compare these metrics with manufacturer’s specifications and industry standards.
Health and safety compliance
Keep an eye on the latest standards for fire safety, ventilation and sanitation to ensure that your E&S stays compliant. The National Fire Protection Association (NFPA) provides free access to the most recent fire codes and standards while the FDA offers state-specific food code guidelines.
Digitization
Stay up-to-date with the latest E&S technology for foodservice operations. Beyond smarter POS systems and online ordering platforms, automation is picking up steam. AI can be implemented to analyze customer data and make personalized recommendations. Robotics can lower labor costs and free up staff to focus on more rewarding tasks.
Enlist the help of your dealers and consultants to select advanced equipment or digital solutions that will drive efficiency and profitability for your unique operation.
Step 3: Consider operational needs
Bring your short- and long-term goals into focus and make sure you’re equipped to meet them with strategic facility design. Work with a design consultant for expert recommendations on optimizing your space.
Keep the following in mind when assessing your kitchen:
Do more with less
Investing in multitasking equipment gives you high-efficiency appliances that require less space, streamline workflows and lower costs. In multitasking cooking centers, self-cooking programs can run unattended, without compromising precision or efficiency, requiring fewer people and lowering labor costs.
Stay scalable
Attracting and retaining customers often requires the addition of new menu items. To adapt to emerging trends and flavors or fluctuations in demand, consider more modular equipment that can be used and assembled based on your needs.
Step 4: Cost analysis
Repair or replace? To help make this decision, look at the potential ROI of new equipment (measuring increased efficiency, reduced energy costs, improved service quality, etc.) and compare these figures against future maintenance costs. You also can measure the life cycle cost of your E&S to determine total cost of ownership.
Step 5: Take action
Once you’ve crunched the numbers and identified E&S that you’d like to replace, upgrade, repair or maintain, make a detailed plan of action. If you’re purchasing new equipment, budget strategically. Think about a phased approach or rollout if purchasing everything at once isn’t feasible. Establish a training process for staff early on to help avoid any future hiccups to service or equipment malfunctions.
WOW!
Considerations during an E&S assessment will look different for every operation. Ensure you’re making the right investments for your business by attending The NAFEM Show, Feb. 26-28, 2025, in Atlanta, Ga.
Touch, test and compare the latest E&S. Meet with manufacturers. Bring fresh insights back to your operation. Find your WOW! Register today.
This article includes compiled information from various sources:
“AI In The Culinary World: Revolutionizing Restaurant Ops & Customer Experience”, Forbes, 2024
“A Guide To Planning A Commercial Kitchen Remodel”, Facility Executive, 2022
ENERGY STAR® Guide for Cafés, Restaurants, and Commercial Kitchens, 2018
“Five Restaurant Repair and Maintenance Best Practices”, RestaurantOwner.com
“How to Budget for Restaurant Maintenance”, FSR Magazine, 2020
“How to Design a Restaurant Menu”, Chef’s Deal, 2023
Natural Gas Foodservice Equipment Cleaning and Maintenance User’s Guide, SoCalGas, 2021
Restaurant Technology Landscape Report, NRA, 2024