#261 - 10 Equipment Essentials: Low-cost Profit Makers
What's not to like about these 10 pieces of low-cost equipment that give you faster production, lower costs, better consistency and happy customers. It's surprising how many restaurants, cafes, clubs and hotels miss out on the benefits they bring. How many of these would improve your bottom line?
- Good Blenders:
strong and (reasonably) quiet, ready to turn ice and fruit, or milk and flavour into highly profitable drinks. A great way to sell water!
Dynamic Stick Blender
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- Tomato Dicer:
these little machines will instantly chop tomatoes into a consistent cube ready for salad garnishes or as a topping for bruschetta. No more fiddly preparation to produce a popular snack or starter item, and no need for skilled staff. - Stick Blender:
turn cheap vegetables and stock into delicious soup right in the pot. Or fruit and ice into frappes or Italian frulllato - serve it from your drink dispenser at a premium price. - Electric Soup Pot:
hold that profitable soup at the right temperature for the entire meal, ready to serve instantly. We love it when customers can be in and out in a flash.
- Rice Cooker:
automatically cooks and holds rice to serve as an accompaniment, main meal or side order. Another secret from profitable Asian kitchens!
- Japanese Julienne Grater:
turn 2 carrots or a beetroot into enough fine garnish for an entire meal service. No more expensive cherry tomatoes!
- Electric Slicer:
halve the usage of cheese, sliced meats, cabbage etc with a slicer that will cut finer and more consistently than any one can do by hand.
- Electronic Pricing Scales:
just like they use at the deli. Place the scallops or veal chops on it to find exactly how much each portion costs. An essential tool for chefs, and for managers who want to control costs.
2 more that cost a little extra, but also have a rapid pay-back time: - Commercial Juicer:
turn cheap fruit into tall drinks that command a premium price over bottled juice or sodas.
- High-capacity Ice Machine:
fill those cold drinks 1/3 full with ice and make customers and the accountant smile. If you have one, can it cope with hot busy nights when it will be used to the max?
Thanks to Sharon from Caterers Warehouse for inspiration - they supply these at great prices.
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2009 Training Calendar RSL Food & Beverage Management Workshop - Melbourne 23 June 09
Online Marketing Workshop - Sydney: 29 June (one evening)
Organising & Selling Profitable Functions - 4 August in Sydney
Function Supervisors Bootcamp - 12-13 October in Sydney
Club Catering Improvement Workshop - inquire about holding this event for a group in your area
Starting a Cafe or Restaurant Workshop 18 July in Sydney
With warm regards -
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Restaurant Management
