Chapter 5 Catering Equipment Determining Equipment Needs Millions

Chapter 5 Catering Equipment

Determining Equipment Needs Millions of dollars are wasted each year by inexperienced operators Most start up catering companies and most experienced operators develop relationships with rental companies

Equipment is determined by Menu Beverage Service Style of Service Existing Equipment at venue Number of Guests Other factors – smokers, pits, etc

The Catering Commissary If Possible – hire a professional kitchen planner Arrange for maximum efficiency Menu will dictate equipment – develop before planning Should have an idea of projected volume Important – it is generally better to err on the smaller size with the option of expanding

Equipment Placement Avoids excessive walking – no more than 10 feet Close to utility connections Multipurpose equipment is close to all staff Frequently used equipment is close at hand If clients are expected – keep in mind how it would look to them

Basic Commissary Equipment Range Ovens Grills Convection Ovens Combi Ovens (Oven /Steamer) Restaurant Range – 6 to 10 burner Heavy Duty Specialty Range – e. g. wok

Cook and Hold Ovens Microwave Fryers Griddles Tilting Braising Pan Broiler Barbeque Grill Steam Jacketed Kettle Compartment Steamer

Other Appliances Coffeemaker/Espresso/Cappuccino Food Mixers Handheld Mixers Food Processor Food Slicers

Major Equipment Refrigerators and Freezers Walk in Coolers and Freezers Reach in Coolers and Freezers Pass Through Coolers Ice machines Dish Machines/Warewashing At Minimum must have 3 compartment sink Garbage Disposal Utility Sinks Hoods/Ventilation Fire and Security Systems

Other Equipment Knives, Utensils, smallwares Rolling Racks Prep tables Shelving Pots, Pans, etc Food Safety – thermometers, etc

Holding Equipment Holding – Hot Boxes/carters Cambros Cold Holding – Refrigerators & Freezers Ice Chests Most important is that the equipment keeps food at safe temperatures

Transportation Vans Trucks Mobile Kitchens Fleet should be designed to meet the needs of the busiest times - consider augmenting with rental trucks

Front of House Equipment Banquet tables Typically seat 6 -8 or 10 -12 Round Tables Food stations and buffets Conference tables 18 inches wide vs. 30 inches Specialty Tables Serpentines, cocktail highboys etc.

Chairs Linens Table skirting China Glass Silver or Flatware

Other Equipment Tenting Beverage service, Bars, etc Trays Theme decorations Staging Etc

Rent or Own Both Have advantages and disadvantages New catering businesses typically do not have the capital to invest in equipment, etc. Beware long term costs of lease to own - Most prefer to put any investment in back of House equipment Has an effect on pricing

Advantages to Renting No Capital investment No maintenance No Storage More variety of items Rental companies typically have large inventories Easier to pass on costs

Advantages to owning Have greater control over delivery times Rental companies can be short during demand seasons Is not necessarily well maintained May not count retuned equipment properly and over charge Bill at replacement costs for damage Can discount the costs of your equipment to compete May be able to rent when not in use Can use to further the image of the caterer

Rental Companies Prices are for one day (excluding specials) – must return on time Count and inspect all equipment- note before driver leaves any discrepancies Do not set up or tear down Additional fees above street level (elevators) You are responsible for damage even if client damages it (get insurance. train employees. ) May be COD