Monthly Archives: May 2013

Every business that is, or has ever been, has long searched for the elusive 'system that ensures success'. The high failure rate for new-start restaurants just proves how elusive this utopian business model is. 

Many top, successful restaurants could claim that they have the winning formula, however, if that system was transferred and replicated in a different restaurant the same results may not apply. Unfortunately, there is no sure-fire way to guarantee to make a restaurant a success. 

Saving money is everyone’s priority therefore purchasing used equipment for your restaurant may be an appealing prospect. It is always worth remembering that the after costs of used equipment, such as repairs and call-out fees, may actually mean you end up paying more overall than buying new. There are advantages and disadvantages of both purchasing options so carefully consider which one is right for you.

Buying equipment for your business can be pricey. There's plenty that needs to bought, all essential to the smooth running of the kitchen. Of course, the perfect scenario is to invest in a whole range of brand new, sparkly equipment however this isn't always an option. Auctions specialising in commercial refrigeration can be a great option for businesses working with a limited budget that need to make sure that their pounds go further.

All restaurants, disregarding type or category, will need to adhere to the same regulations and codes. Environmental Health and the Food Standards Agency will set necessary protocols in order to protect diners from contracting any illnesses due to poor storage, preparation or cooking of food. When opening a new restaurant you must ensure you are aware of all codes and requirements that apply to you. Here are some general tips for what to expect.

Whether you're starting a new business or addressing the ongoing running and operation of an established premises, there's plenty to consider. Here are just 5 tips from many to think about.

HACCP stands for Hazard Analysis and Critical Control Points. It is a system with a science-based approach to food safety. It was developed for NASA in order to keep astronaut’s food safe by the Pillsbury Company. Before HACCP was developed, food safety procedures were reactive. This means that safety standards were developed after an error had occurred rather than take preventative measures. HACCP procedures are now proactive. They identify potential food safety hazards and then aim to correct and eradicate the problems before they occur.

Location, location, location.

Position is everything in many aspects of life including the layout of commercial kitchens. Ensuring the layout of any kitchen flows can improve the efficiency of food service whilst also ensuring that your equipment works at optimum levels.

The hub of the kitchen is often thought to be the cooking area however the refrigeration and freezer units are just as important. It is always ideal to leave a few inches clearance around any refrigeration units to increase air flow. Here are a few general tips to consider when designing your kitchen layout.

Preparation and work stations can, as a general rule, be placed wherever needed. Restaurants will normally position their food prep equipment in various places. Usually there will be a dedicated area where raw ingredients are sliced, chopped and mixed before they go to the chef in the main kitchen area. Some owners may opt to install a refrigerated prep table in the main cooking area for any quick preparations that need to be dealt with at the last minute before the dish is served. Here are a few general tips to consider when arranging the layout of your food preparation equipment.

Restaurants are a popular choice when endeavouring into the world of business, however this industry is one of the riskiest and most unpredictable. Your initial set-up costs can vary depending on where on the scale you envisage your restaurant sitting. Costs will also be dependent on the type of restaurant and the choice of food you will be offering. There are only a small minority of perspective owners who will have the full capital for the set-up process. The majority of people will take advantage of one or more of the many borrowing options available.