Small kitchens, big results
EQUIPMENT
Fitting out a full-scale kitchen can easily run into six figures or more for restaurant operators. With cost and size both key factors today, thinking about how we cook things should be top of the list of considerations before embarking on an equipment shopping spree
Fortunately for restaurant operators, foodservice equipment manufacturers have realized the need to provide smaller equipment choices, whether it’s for cost and space-saving reasons or as a reaction to the recent food-truck trend, with most having created lines of compact and multipurpose appliances that meet these requirements. When choosing equipment, it’s essential to make sure that no space is wasted, meaning that opting for multipurpose items sometimes makes most sense. Combi steamers, for example, can be positioned both for front cooking and at serving stations, where every centimeter counts. Energy and waste efficiency are also priorities today, with the latest technological solutions providing best-in-class power in a compact space, all while saving money.